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Cinnamon Swirl Quick Bread Recipe

Cinnamon Swirl Quick Bread Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cinnamon Swirl Quick Bread

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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."

Reviewed Sep. 10, 2015

"This bread is awesome. I double the recipe and use 3 pans as it is too thick to cook all the way in the center and not over bake the rest of the loaf. 1 Regular pan and a small one works with single batch. I sometimes use brown sugar in the topping instead of white. It doesn't need the icing on the top. It doesn't last long here."

Reviewed Jul. 22, 2015

"I made this bread today, and was not happy with the results. I made it strictly according to the recipe, changing nothing. The bread had a salty taste, and I found it to be dry also. Don't know if the buttermilk might have had that effect, as I seldom use that in a recipe. All in all I won't be making this again."

Northwest cook
Reviewed Jun. 3, 2015

"Overall very good. Moist and has a good flavor, similar to cinnamon coffee cake. I followed the recipe as written but I doubled it and used brown sugar instead of white for the sugar & cinnamon topping. (I didn't have enough white sugar on hand) I do like brown sugar better in cinnamon roll filling so I think I will keep that change for next time. I gave this 4 stars since I thought it was hard to swirl. I drug a knife though it several times but the cinnamon & sugar mix didn't really swirl throughout the bread. Next time I will do three layers instead of the two as listed in the recipe. I didn't really think the icing on top added much in flavor but it did add a lot to the presentation of the bread. I would add the icing if I were serving it to guests. I don't think the bread was too sweet as others have mentioned but next time I will also try reducing the sugar in the actual bread. To me, the bread part didn't taste very sweet so there is no real point in using the amount of sugar called for. I almost forgot I did not use buttermilk I instead used 2 TBL of vinegar and then added enough milk to make 2 cups. (I used that much because I doubled the recipe) Using this fake buttermilk worked well but real buttermilk would probably have a richer taste."

Reviewed May. 29, 2015

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

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."

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."

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."

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."

Reviewed Mar. 1, 2015

"This is a good bread, easy enough. I had to let it cook the full amount of time. It is a pleasantly cinnamon flavor, I added pecans, plus I put a drop or two of vanilla in the glaze."

Reviewed Mar. 1, 2015

"This was very good. I also added extra cinnamon and some vanilla in the batter. I always use some whole wheat pastry flour in addition to regular. I must say though, if you baked this for as long as this recipe states, it would be too well done. I baked mine for 40 minutes, and I think that was a couple minutes too long. I think the glaze adds an extra sweetness and nice flavor to this bread, but I always add a little melted butter into my glaze to give it some thickness and substance. I would definitely make this again."

Reviewed Feb. 28, 2015

"Made this bread today. Was easy and absolutely wonderful. Will share this."

Reviewed Feb. 16, 2015

"This bread smells fantastic while baking. It's a simple recipe that will appeal to most....a great snack, dessert or breakfast dish. Planning to make again for a girls' coffee morning out. :) I like the lack of nuts or raisins, keeps it nice and easy!"

Reviewed Feb. 14, 2015

"I made this today, and it turned out very good! I used a packet of sugar free apple cider and cut the sugar in half. It is an easy recipe and quick!! I will make this again and again!"

Reviewed Feb. 8, 2015

"This was excellent! I used vanilla Greek yogurt instead of buttermilk, replaced with WW flour, added vanilla, 1/2 tsp baking powder, doubled the salt and replaced sweetener with evaporated cane juice! Ooh and skipped the glaze."

Reviewed Feb. 7, 2015

"I love this recipe. My husband loves it too. I followed the recipe as written. I will make it"

Reviewed Feb. 2, 2015

"Very good! I followed the recipe as written. I will make this again."

Reviewed Jan. 10, 2015

"Followed recipe and it was fantastic."

Reviewed Nov. 13, 2014

"If you love cinnamon this is for you"

Reviewed Oct. 30, 2014

"I've made this bread three times in the last week. I added 1 tsp. vanilla and 1/2 tsp. baking powder and increased the salt to 1 tsp. It's wonderful!"

Reviewed Oct. 27, 2014

"Delicious! My husband loves it. Followed recipe exactly. The only thing I had trouble with was the swirl part. So I just mixed the remaining sugar and cinnamon together with the dough in same bowl. Also instead of 3 tsp cinnamon I put 5 tsp cinnamon in. Also had to cook it the full 50 minutes. Will definitely make again."

Reviewed Oct. 17, 2014

"I like this very much however I am a gluten free cook so I added a few things to enhance this bread. Instead of vegetable oil I use coconut oil. I used a gluten free flower and I added walnuts, raisins, raw coconut and for my daughter dark chocolate chips. Today I will try stevia instead of my organic sugar. Great Morning Bread! Have fun with it and thanks for the good recipe."

Reviewed Oct. 13, 2014

"This bread is delicious. Ok so maybe I totally changed it but YUM! I used whole wheat white flour, sugar in the raw (about half cup less than recipe) applesauce instead of oil. So a healthier version. My family loves it!! So tasty and moist."

Reviewed Sep. 20, 2014

"Enjoyed the swirled cinnamon but found the topping turned sticky and burned by the time the inside finished baking. Next time, I would try putting less of the cinnamon sugar on top."

Reviewed Sep. 14, 2014

"So easy and delish Ya'LL! I added 1 1/2 vanilla to bring the cinnamon flavor out even more. One could easily double, triple or quadruple this recipe and have a crowd over for brunch. Can not go wrong with this one!"

Reviewed Sep. 13, 2014

"Can this Cinnamon Swirl Quick Bread be frozen?"

Reviewed Aug. 6, 2014

"Great with whole wheat flour. Make it now! Fine after 45 minutes."

Reviewed Apr. 16, 2014

"I made this delicious quick bread recently and it was a huge hit with my husband. The recipe is easy to prepare and I followed the directions exactly. However, it baked in 40 minutes so I suggest checking it early so it does not overbake. I will be preparing this again. Definitely worth five stars."

Reviewed Jan. 21, 2014

"I am the contributor for this recipe way back I used to just mix all the ingredients together (except the cinnamon and sugar) and then put 1/2 in pan and put about 2/3 of cinnamon mixture in (as you all suggested here) and then the rest of the batter and sprinkle rest of cinnamon sugar mixture on top. When you submit a recipe to the magazines they do change the recipe a bit. I am so glad you all enjoy this bread! I never drizzled glaze on top, but that would be good also. I now live in Florida and auctioned off all those cookbooks when we left MI."

Reviewed Jan. 8, 2014

"This was fast, easy and delicious. I will always have to double this because one loaf won't be enough for my family of eight. I put about 2/3 of the cinnamon on top of the first layer of batter or else too much is lost when inverting the loaf. Also, haven't tried with buttermilk as it worked great with soured milk."

Reviewed Oct. 7, 2013

"I have made this bread so many times now, and it has become one of my go-to recipes. I have so many family and friends who ask for this bread that I always double the recipe, to have one loaf to keep at home and one to give away. I love that, other than the buttermilk, this uses ingredients that I always have on hand (and I've substituted milk/vinegar for buttermilk occasionally, with great results). The only change I make to the recipe is to add most - at least 2/3 - of the cinnamon-sugar to the batter and leave less for sprinkling on top, as I find that most of the cinnamon falls off when I invert the pan to remove the loaf. Fantastic recipe and one I'll be using for years to come."

Reviewed Jun. 22, 2013

"This is an awesome recipe to whip up at the last minute. It only takes a few minutes to mix and you probably already have all the ingredients on hand. You can even leave off the topping and it is still great."

Reviewed Jun. 13, 2013

"This is so good! We enjoy making this for breakfast. My daughter made this for a 4-H Bake Off and mixed it all together, so no swirl but it was still delicious and prize winning! Make a double batch of the dry ingredients and freeze for another day!"

Reviewed Mar. 26, 2013

"Very good! I did change the 1/2 cup sugar for inside and on top to brown sugar. It is good both with white or brown sugar, however I find that the brown sugar doesn't fall off as bad as the white sugar. We have made this 3 times in the last week to give and to eat. Our 5 year old made one loaf for a friend with just a little help from mom :)"

Reviewed Mar. 4, 2013

"I am a new comer to preparing quick breads, this recipe is a keeper & will like to add raisons in my next batch."

Reviewed Dec. 17, 2012

"Delicious bread! I took the previous reviewer's advice, and put 2/3 of the cinnamon/sugar mixture in the middle of the loaf, and the rest on the top. I swirled it very well and barely any fell off when I inverted the loaf. I had to bake it about an hour before a toothpick came out clean. YUM!!"

Reviewed Sep. 28, 2012

"The kitchen smelled heavenly as this was baking! I followed the directions exactly and my only recommendation would be to put maybe 2/3 of the cinnamon-sugar mixture in the middle of the loaf rather than 1/2, as the loaves were covered in the mixture and most of it fell off when I inverted the pan to remove the loaf. But it tasted wonderful. I'm about to make it again... I'm craving this bread!"

Reviewed Aug. 21, 2012

"I've made this bread in miniature 5x3" loaf pans or two 8x4" loaf pans and I baked the mmini loaves at least 40 to 45 minutes & the 8x4" loaves at least 45 to 55 minutes! Today I made the breads in the form of muffins/cupcakes. Rather than layer the muffins, I just filled the lined pans about 2/3rds full of batter, then sprinkled about 1/2 to 1 tsp. cinnamon-sugar mixture over the top and baked the muffins/cupcakes for 20 minutes at 350 o F. I did swirl the batter with a knife slightly to create the swirled effect! I trust this works out for other folks-I think it did for me!"

Reviewed Aug. 21, 2012

"I've continued to bake this delicious bread time and time again! I DID modify the recipe to suit my tastes by adding a teaspoon of vanilla extract to the batter and I used 1 tsp. salt instead of 1/2 tsp. I feel that it helps the bread to rise more!"

Reviewed May. 12, 2012

"I have used this recipe time and time again& I JUST LOVE IT! I make it for 4 of my nephews & they enjoy it as well-especially my nephew, Ben!"

Reviewed Apr. 9, 2012

"It was the perfect after church-before Easter dinner filler. My father liked it so much, he had it for dessert instead of one of the cakes I had made."

Reviewed Mar. 28, 2011

"Although I substituted the buttermilk with a mixture of yogurt and milk and also the canola oil with vegatable oil, this is the best Cinnamon Bread I've made. It's so good there wasn't any left the next day."

Reviewed Jan. 29, 2011

"I'm A bit of a health nut so I used 1 cup of whole wheat flour and 1 cup of white. I also used only half the sugar suggested and left the topping off. It was delicious and my kids loved it, so a week later I made it again! Thanks for the idea. Brown sugar might be a good replacement too!"

Reviewed Jan. 7, 2011

"See this bread pictured on my page. Easy quick bread to make early in the morning. The house smelled terrific. I like that since we had overnight company. It was so good I forgot to put the glaze on it. I had to increase the cooking time because the top was still wet after 50 mins. Overall an easy tasty recipe and I usually have the ingredients on hand. Way better than the box mix kind my mother brought over. No one ate hers and she was sour. hee"

Reviewed Dec. 4, 2010

"Loved this bread. So yummy! I am making it tonight to take to a brunch at church tomorrow morning."

Selene K
Reviewed Sep. 2, 2010

"Recipe called for a lot of cinnamon(I am a cinnamon lover, however) and sugar which seemed to weigh down the bread. The bread is nice and moist. I am going back to my original recipe which is much the same except I can use either buttermilk or sour cream and just the right amount of cinnamon and sugar. I'm not saying this is a bad recipe so go ahead and try it."

Reviewed Mar. 22, 2010

"This bread is delicious! Next time, I will be more careful to only pour in 1/2 the batter--I put in too much on the bottom so all of the cinnamon is at the top. I'll probably add some chopped pecans to the cinnamon/sugar mixture too. Overall, delicious!"

Reviewed Nov. 27, 2009

"I have used this recipe and I think it's wonderful! I've baked it for my 4 youngest nephews time and again! This is especially one of their favorite type of bread! Dawn E. Lowenstein"

Reviewed Aug. 12, 2008

"this is the best cinnamon bread.... yummy!! can't stop eating them even my kids loved it too... MC"

Reviewed Jun. 18, 2008

"Definitely a 5! I had a piece of this warm from the oven with a big cup of coffee and, boy, did I have a smile on my face for the rest of the day!"

Reviewed Apr. 12, 2008

"I made this bread yesterday, and think it's wonderful. It's definitely a bread that I will make over and over again. I give it 5 stars. It is better today than yesterday, and still fresh."

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