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

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"My husband and I have three active sons, so I'm always busy in the kitchen," writes Sharon Walker of Huntington Station, New York. "This rich quick bread is a favorite. I like to cover loaves with colored plastic wrap to give as gifts."
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings


  • 1/4 cup butter, softened
  • 1-1/3 cups sugar, divided
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon ground cinnamon

Nutritional Facts

1 slice: 158 calories, 3g fat (2g saturated fat), 22mg cholesterol, 188mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein .


  1. In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar.
  2. Pour a third of the batter into a greased 8-in. x 4-in. loaf pan; sprinkle with a third of the cinnamon-sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Country Cinnamon Swirl Bread in Country Woman May/June 2004, p40

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heidwiggles 57493
Reviewed Jun. 12, 2014

"Very good and easy to make a keeper"

lurky27 61255
Reviewed Nov. 18, 2013

"A wonderful bread...especially at the holidays!

~ Theresa"

efleteme 79837
Reviewed Aug. 7, 2013

"Delicious! My grandchildren loved this bread!"

BeeBubbaBella 68277
Reviewed Apr. 27, 2013

"I just made this recipe and it is almost gone! We all absolutely loved it! I do have to admit that this recipe tastes more like cake than bread. No complaints for this super easy recipe. I did not have buttermilk so I just used 1cup of milk, added 1TBS of vinegar and let it sour. Bread was really moist and flavorful. I will make it again tomorrow for our kids Sunday School class."

SusieOFoodie 137310
Reviewed Mar. 21, 2013

"This bread is very moist and tasty. I have made it many times. It is nice to give as a gift too."

delowenstein 205985
Reviewed Nov. 28, 2009

"I have used this recipe and it's great! It reminds me of a bread and a coffee cake all in 1! When I bake this bread, I take it for our coffee time at our chapel on Sunday mornings! Thank you for sharing this recipe!"

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