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

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4.5 60 66
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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


  • 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

179 calories: 1 slice, 4g fat (1g saturated fat), 14mg cholesterol, 173mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein .


  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

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Reviewed Jul. 13, 2016

"Made this substituting 1/4 cup applesauce for the egg and using soy milk with vinegar intead of buttermilk

These sinstitutions made the loaf vegan. Also did not use the glaze. It eas very good and will make again"

Reviewed Jul. 9, 2016

"I made this today and doubled the recipe to get 2 loaves. It came out perfectly with a nice fine crumb. I did make a couple of changes. I didn't have buttermilk so for each 1 cup milk, I subbed with 3/4 cup milk 1/4 cup vinegar and let it sit for 5 mins or so. For each 1/4 cup oil I used 1/8 cup applesauce 1/8cup canola oil. I also only used 3/4 cup sugar for each loaf of the bread. I planned to freeze one loaf do I didn't glaze that one as I wasn't sure how it would taste when thawed. Very simple to make. A great recipe for beginners!"

Reviewed Mar. 8, 2016 Edited Mar. 14, 2016

"Very Good. Nice change from my usual coffee cake and easier and quicker to make"

Reviewed Feb. 24, 2016

"I took this to a meeting and it was gone before I could try a slice, from across the room I saw people going back for seconds really quickly.

Didn't do the glaze and it took almost 1/2 an hour longer to cook but it got rave reviews from those who did get a piece!"

Reviewed Feb. 24, 2016

"I used non-fat plain yogurt (watered down with 1/4 cup milk and 3/4 cup yogurt) instead of buttermilk, and applesauce instead of oil. Very moist and tasty, and now very litte fat content. Whole wheat flour makes it more dense, but still very moist. Could not really swirl cinnamon/sugar mix, might try more layers next time. Sprayed top layer of cinnamon with non-stick spray to help it carmelize a little more, and it sticks to the top of the bread more."

Reviewed Feb. 10, 2016

"This recipe bakes perfectly in my 8x4 pan with no modifications. I omitted the glaze out of forgetfulness, but the loaf holds its own without it. Baking temperature and time were the same. Super cinnamon-y and moist, turned out beautifully! (Pretty swirl, too.)"

Reviewed Feb. 2, 2016

"We love this bread. I cooked it in a cast iron bread pan and it turned out great. The batter was more like a bread dough so it was hard to get the cinnamon and sugar spread out."

Reviewed Jan. 23, 2016

"Just made this. We loved it. I did change a couple things to fit our personal flavor preferences. I added vanilla to the batter, mixed equal parts white and brown sugar, added butter to the cinnamon sugar mix to crumble on top. Not a huge fan of icing so did without. May try cream cheese icing next time and go with all brown sugar."

Reviewed Jan. 10, 2016

"This is a great recipe! I made jumbo "bakery" muffins (6) and they turned out great. I added vanilla to the batter recipe, and like other reviewers I thought brown sugar &cinnamon sounded better. By accident I had to substitute 1/2c AP flour for 1/2c WW pastry flour. I noticed the whole wheat flavor right off the bat and some very subtle dryness (being picky) which my other tasters said they did not notice (or mind). I would repeat this recipe w/whole pastry flour but I dont think they should be 1:1 sub. I tried very hard not to overstir and it paid off with light/not-dense muffins. I was unsure about how to "swirl" the muffins...some I swirled in different ways and 2 I didn't swirl at all. Those two had the prettiest outcome(when cut in half) so next time I wont bother to attempt the swirl. However, I recommend 5 layers in a jumbo muffin: 1 small batter (tsp scoop) on bottom, topping to cover, 1 large batter (tbsp scoop), topping to cover, 1 small batter on top looks like a "dollop" and does not cover the topping mix below it(it bakes up pretty, and leaves a crunchy top). And no icing necessary! :-)"

Reviewed Dec. 13, 2015

"Excellent recipe. Not sure why some people had problems with it. I've made it twice with no issues with it not getting done. I added 1/4 cup walnuts and increased the topping. I actually think it was better the day after it was made compared to when it was fresh."

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