Description
This vanilla-flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon-sugar swirled inside. It can also be made into muffins or mini loaves.
Ingredients
Cinnamon Swirl
- 1/2 cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
Bread
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 2/3 cup (160ml) whole milk, at room temperature
- 1/3 cup (75g/80ml) vegetable oil
- 1/3 cup (80g) full-fat sour cream or plain yogurt/Greek yogurt, at room temperature
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- Optional: vanilla icing
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9×5-inch or 8.5×4.5-inch loaf pan with nonstick spray.
- Prepare the cinnamon swirl: In a small bowl, mix the granulated sugar and cinnamon together. Set aside.
- Make the bread batter: In a large bowl, whisk the flour, baking soda, and salt together. In a medium bowl, whisk the sugar, milk, oil, sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk just until combined. Avoid overmixing. The batter should be thick and creamy.
- Spread about half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon-sugar evenly over the batter, reserving about 2 tablespoons for the topping. Carefully spread the remaining batter on top. Sprinkle with the reserved cinnamon-sugar. Use a knife to make one large swirl down the loaf pan. Avoid over-swirling so the layers remain distinct.
- Bake for 50–65 minutes, loosely tenting with foil about halfway through to prevent over-browning. Bread baked in an 8×4-inch pan may take closer to 65 minutes. Insert a toothpick into the center; if it comes out clean, the bread is done. Cool in the pan on a cooling rack for 1 hour, then remove the bread from the pan and let it finish cooling directly on the rack.
- Drizzle with vanilla icing, if desired. Slice and serve. Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Freezing: Freeze glazed or unglazed bread for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing, if needed, and serving.
- Sour cream and milk: The combination of sour cream and whole milk creates a tender crumb. You can substitute 1 cup of buttermilk for both. To make homemade buttermilk, add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then add enough whole milk to reach 1 cup. Stir and let stand for 5 minutes. Lower-fat or nondairy milk can also be used, but the bread may be less rich and moist.
- Optional flavors: Try a chai spice swirl, or add 1 cup of peeled, chopped apples, raisins, chopped walnuts or pecans, or dried, fresh, or frozen cranberries (do not thaw frozen cranberries). You can also add 1 tablespoon of fresh orange zest to the batter or cinnamon-sugar swirl.
- Muffins: This recipe makes about 14 muffins. Grease or line a 12-count muffin pan, plus 2 additional cups or a second pan. Prepare the cinnamon swirl and batter as directed. Fill each muffin cup halfway with batter, add a heaping spoonful of cinnamon sugar, top with more batter to fill, and sprinkle with a little more cinnamon sugar. Swirl with a knife. Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) without removing the muffins. Bake another 15–17 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Mini loaves: Grease a mini loaf pan. Prepare the batter and cinnamon swirl as directed. Fill each cup halfway with batter, add cinnamon sugar, top with more batter, and sprinkle with another dusting of cinnamon sugar. Swirl with a knife. Bake at 350°F (177°C) until a toothpick inserted in the center comes out clean. Baking time and yield depend on the size of the mini loaf pan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American