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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—and one of my very most-requested recipes. I always make extra loaves for the holidays and give them to family and friends. —Taste of Home Test Kitchen, Greendale, Wisconsin
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 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!"

Reviewed Aug. 13, 2012

"Delicious! Will definitely make again."

Reviewed Feb. 24, 2012

"Yes, the dough is very very thick. Was difficult to manage when layering it. I used whole wheat pastry dough instead of all purpose.

But the outcome was great! My family of 5 finished this the day I made it. No leftovers
Oh, and i only had strwberry banana yogurt on hand! Was nervous about that, but you couldnt even tell! Very tasty bread. Easy and simple ingredients."

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