- 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
- 1/4 cup confectioners' sugar
- 1-1/2 to 2 teaspoons milk
- 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.
- 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.
- 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.
Reviews for Cinnamon Swirl Quick Bread
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"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."
"I I made this bread and it was rubbery followed the recipe. Will not make again very dissapointed"
"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."
"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."
"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."