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Cinnamon Swirl Quick Bread Recipe
Cinnamon Swirl Quick Bread Recipe photo by Taste of Home

Cinnamon Swirl Quick Bread Recipe

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4.5 47
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While cinnamon bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup canola oil
  • 3 teaspoons ground cinnamon
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1-1/2 to 2 teaspoons milk

Nutritional Facts

1 serving (1 slice) equals 179 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 173 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
  2. Grease the bottom only of a 9x5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
  3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.
Originally published as Cinnamon Swirl Quick Bread in Country Woman March/April 1997, p33

Nutritional Facts

1 serving (1 slice) equals 179 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 173 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cinnamon Swirl Quick Bread

AVERAGE RATING
   (53)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed May. 29, 2015

"I I made this bread and it was rubbery followed the recipe. Will not make again very dissapointed"

MY REVIEW
Reviewed Apr. 4, 2015

"This was a non-repeater for me. I made it exactly as written -- the sugar layers act as insulation during the baking process even though I swirled the layers as stated. When I removed it from the loaf pan, the whole inside was an unbaked layer of batter. I tried the recipe again using 2 eggs, and less sugar in the cinnamon sugar mix. I thought that I would have better luck making muffins, so I tried that. The inside did get done after baking for 35 minutes, but they were impossible to remove from the pan in one piece because the cinnamon layer causes separations. The flavor is just okay. So, next time I will look for a recipe with less sugar and maybe a sour cream batter and apples. In my opinion, this recipe is way too sweet."

MY REVIEW
Reviewed Apr. 2, 2015

"Fabulous - and very easy. Had way too much sugar/cinnamon mix, though, and some did not bake all the way in. So, when I took it out of the pan it spilled all over. Will try a 3 layer approach the next time, and will de-pan it over the sink! Mine didn't swirl the same either."

MY REVIEW
Reviewed Mar. 2, 2015

"great bread!! It uses A LOT of sugar. I didn't use all the suggested amount. And mine did not swirl the same....came out more brown than swirled, but it was very moist."

MY REVIEW
Reviewed Mar. 2, 2015

"Way too sweet for me but the kids loved it. I'll definitely make this again but next time I'll cut back on the amount of sugar used in the sugar/cinnamon mixture."

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