Country Cinnamon Swirl Bread Recipe

5 8 9
Country Cinnamon Swirl Bread Recipe
Country Cinnamon Swirl Bread Recipe photo by Taste of Home
Publisher Photo

Country Cinnamon Swirl Bread Recipe

Read Reviews
5 8 9
Publisher Photo
"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1-1/3 cups sugar, divided
  • 1 large 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

Directions

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.
Pour a third of the batter into a greased 8x4-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 in 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

Nutritional Facts

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

  • 1/4 cup butter, softened
  • 1-1/3 cups sugar, divided
  • 1 large 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
  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 8x4-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 in 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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Reviews forCountry Cinnamon Swirl Bread

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daisylight User ID: 2099212 269685
Reviewed Jul. 19, 2017

"Excellent recipe. Have been making it for years."

MY REVIEW
msdkl User ID: 8619187 260053
Reviewed Jan. 21, 2017

"I was looking for a way to use some buttermilk that I had from another recipe and I decided to give this cinnamon bread a try. It was a hit with the kids and husband! I saved the recipe and we will definitely make it again. A nice treat for breakfast with some coffee or an afternoon snack. The cinnamon swirls are fun and it is quick to make."

MY REVIEW
heidwiggles User ID: 1464975 57493
Reviewed Jun. 12, 2014

"Very good and easy to make a keeper"

MY REVIEW
lurky27 User ID: 1251896 61255
Reviewed Nov. 18, 2013

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

~ Theresa"

MY REVIEW
efleteme User ID: 7317587 79837
Reviewed Aug. 7, 2013

"Delicious! My grandchildren loved this bread!"

MY REVIEW
BeeBubbaBella User ID: 6928823 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."

MY REVIEW
SusieOFoodie User ID: 1380907 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."

MY REVIEW
delowenstein User ID: 3766053 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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