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

Swirl Cinnamon Bread Recipe

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If you like cinnamon, you’ll love this quick bread! It’s crusty on top, soft and moist inside. Make extra loaves for the holidays and give them to family and friends. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon plus 1-1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup packed brown sugar

Nutritional Facts

1 slice equals 203 calories, 6 g fat (1 g saturated fat), 19 mg cholesterol, 124 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.


  1. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine brown sugar and remaining cinnamon.
  2. Spoon a third of the batter into an 8x4-in. loaf pan coated with cooking spray. Top with a third of the brown sugar mixture. Repeat layers twice. Cut through batter with a knife to swirl the brown sugar mixture.
  3. Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Swirl Cinnamon Bread in Healthy Cooking December/January 2012, p33

Nutritional Facts

1 slice equals 203 calories, 6 g fat (1 g saturated fat), 19 mg cholesterol, 124 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

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Reviewed Feb. 5, 2015

"It wouldn't let me do 0 stars so I had to give it a one star rating. I was so looking forward to making this. I was so disappointed with the outcome, as well as my family. It was very thick, moist but seemed tough and had an odd flavor. I followed the recipe. I love making foods from scratch, but unfortunately I prefer box mixes I have made over this. Sorry, never again for this recipe."

Reviewed Feb. 4, 2015

"Batter was very thick so I added about 1/3 cup of fat free half and half. It was somewhat easier to spread the batter, but I could not swirl it. Waiting to taste it now. Love all the ingredients....they are easy and I always have them on hand. It is sure to taste great!"

Reviewed Dec. 30, 2012

"I thought it turned out a little dry. The dough was very thick and sticky, not typical quick bread dough. Next time, I'll add more oil."

Reviewed Sep. 16, 2012

"I have made this twice in the last 2 weeks as my family just loves this bread. I made a couple of substitutions as well. I used reduced fat vanilla yogurt for the plain yogurt and cut back to 1/2 tsp of vanilla extract. I also substituted baking Splenda for the sugar. Dough was thick both times I made it too but was able to spread it into 3 layers. Tried to swirl bread the first time but was a bit messy. So didn't bother the second time No one noticed :) I love homemade bread and this one is just delicious!!"

Reviewed Sep. 8, 2012

"Very moist and not overly sweet. The batter was more like a dough, but still easy enough to layer with cinnamon and brown sugar mixture. I will try adding finely chopped nuts next time. It's a keeper!"

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