Adapted from my orange cranberry bread, this vanilla-flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon-sugar swirled inside. You only need a handful of very basic ingredients and there’s no mixer required. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!
Do you ever get the baking itch? (Of course you do, why am I even asking?!) But what about the desire to make something truly warm, cozy, and comforting? Where not only that first bite soothes the soul, but the smell of it baking is satisfying too. My cinnamon swirl quick bread checks all those boxes.
This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook,
This Cinnamon Swirl Quick Bread Is:
- Melt-in-your-mouth soft & moist
- Vanilla & cinnamon flavored (even better with vanilla icing on top!)
- Very easy to make, no mixer needed
- Layered with an extra thick cinnamon swirl
- Covered with a crackly cinnamon sugar crust
In terms of texture, it’s not quite as dense as pound cake, but it’s definitely heavier than vanilla cake. I like to compare it to apple cinnamon bread and cinnamon swirl banana bread, only without the apples or bananas.
I used to make a version of this bread with buttermilk, but for today’s recipe, I swapped the 1 cup of buttermilk for sour cream and milk. I wanted a slightly denser crumb, while keeping each bite totally tender and soft. Sour cream is a magical ingredient in cakes, cupcakes, breads, muffins, and more. I found that 1/2 cup sour cream and 1/2 cup milk made the bread a little too dry and dense, but 1/3 cup sour cream and 2/3 cup milk was perfect. Brown sugar can weigh down the bread, so I used all regular white sugar. I also increased the vanilla extract and the amount of sugar in the cinnamon swirl. (Thicker swirl!) All of these small changes made a very big difference and you can see similar variations with my orange cranberry bread and peach bread recipes!
Best Ingredients to Use & Why
- Flour: All-purpose flour is the base of this quick bread recipe.
- Salt & Baking Soda: Flavor & rise.
- Vanilla Extract: You’ll appreciate the simple, yet unbeatable flavor of vanilla in the bread itself. If you have homemade vanilla extract on hand, use it here.
- Egg: One egg binds everything together.
- Sugar: You need sugar for both the bread batter and the cinnamon swirl.
- Sour Cream: We use sour cream for moisture and tenderness, but also because its lactic acid helps the baking soda do its job. This powerhouse ingredient plays the same important role in coffee cake, too (which you’ll love just as much as this bread!).
- Milk: Whole milk is best, but you can use a lower fat or nondairy milk in its place.
- Oil: While butter provides unbelievable flavor, nothing beats the moisture that oil provides. We use oil in this quick bread recipe (and others like strawberry bread, pumpkin bread, and lemon poppy seed bread) to produce a moist bread. Plus, the cinnamon sugar swirl and vanilla extract both provide a lot of flavor.
Extra Thick Cinnamon Swirl
To assemble the cinnamon swirl, layer half of the bread batter into your greased loaf pan. Top with almost all of the cinnamon sugar (as noted in the written recipe below, reserve 2 Tablespoons for the topping). Pour and gently spread the remaining batter on top. Sprinkle with remaining 2 Tablespoons of cinnamon sugar, then use a knife to swirl.
As you layer in all that cinnamon sugar filling, you’ll question the amount. Really? This much cinnamon sugar? Yes! For an extra thick cinnamon sugar swirl inside, we need an extra amount layered in. There’s A LOT. If you’re looking to spice up the flavor, try using a chai spice blend instead. Check out my white chocolate chai snickerdoodles and use the sugar/chai spice “topping” as the filling here. (Still reserving 2 Tablespoons of it for this bread’s topping.) There are more flavors and variations listed in the recipe notes below.
One of my favorite parts is the cinnamon sugar around the edges. Some of the cinnamon sugar from the center may seep out, creating an irresistible crisp/chewy crust.
Looking for a yeasted cinnamon swirl bread? See my homemade cinnamon swirl bread.
How to Freeze Quick Bread
Freezing quick breads is a lot like how to freeze cakes.
- Step 1: Bake and completely cool quick bread.
- Step 2: Once the bread cools completely, wrap it in Press & Seal or plastic wrap. From one baker to another—Press & Seal is the best product for wrapping baked goods. I find regular plastic wrap too thin, clingy, and frustrating. It definitely works, but Press & Seal is easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)
- Step 3: Write the type of bread and use-by date on a large piece of aluminum foil. For best taste and texture, don’t freeze quick bread for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes.
- Step 4: Wrap the bread in the aluminum foil and place in the freezer. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil.
- Step 5: Freeze for up to 3 months. To thaw, transfer the frozen bread to the refrigerator one day before serving. Sometimes I forget and just let the bread thaw at room temperature for several hours, but it’s better to thaw at a slower rate in the refrigerator. Make sure you thaw bread while it’s still in the wrapping. Don’t unwrap before thawing.
Baker’s Tip: Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.
