A thick ribbon of cinnamon sugar is swirled inside the moist, fluffy cinnamon swirl fast bread. There are only a few basic ingredients needed, and there is no need for a mixer. You'll be reminded of cinnamon rolls by this cake-like bread, but it just takes a short amount of time to make! Not only can the first bite calm the soul, but the aroma of it baking is also delightful.
This cinnamon swirl quick bread is delicious and soft enough to melt in your mouth.
spiced with vanilla and cinnamon (and much better with vanilla icing on top!)
No mixer needed; very simple to prepare
thick cinnamon swirl layered between the layers.
cracked cinnamon sugar crust on top.
How to Use the Best Ingredients and Why
The quick bread recipe starts with all-purpose flour.
Rise and flavor from salt and baking soda.
You'll enjoy the bread's natural vanilla flavor, which is simple but incomparably delicious. Make advantage of any homemade vanilla extract you may have on hand.
Egg: This holds everything together.
Sugar: Sugar is required for both the cinnamon swirl and the bread batter.
We use sour cream to add moisture and tenderness, but we also need it because the lactic acid in it helps the baking soda function. Coffee cake, which you'll adore just as much as this bread, also uses this potent ingredient in a crucial way.
Milk: Whole milk is preferred, however low-fat or nondairy milk can be used in its place.
Butter: Although butter has a fantastic flavor, oil has the best wetness. In order to create a moist loaf, we utilize oil in this quick bread recipe as well as others like strawberry bread, pumpkin bread, and lemon poppy seed bread. Additionally, the vanilla essence and cinnamon sugar swirl both provide a lot of flavor.
Layer half of the bread batter into your greased loaf pan to create the cinnamon swirl. Nearly all of the remaining cinnamon sugar should be sprinkled on top (as mentioned in the written recipe below, save 2 Tablespoons for the topping). The remaining batter should be poured on top and spread gently. Add the final 2 Tablespoons of cinnamon sugar and stir with a knife.
You'll wonder how much filling there is as you put on the cinnamon sugar. Really? This much sugar and cinnamon? Yes! We need to layer in more cinnamon sugar so that the interior is exceptionally thick. There are several. Instead, consider using a chai spice combination to amp up the flavor.
Advice on Freezing Quick Bread
Quick breads can be freezer similarly to cakes.
Bake the quick bread, then let it cool fully.
After the bread has completely cooled, wrap it in plastic wrap or Press & Seal. According to bakers, Press & Seal is the ideal product to use for packaging baked products. Regular plastic wrap is too thin, clinging, and annoying to me. It certainly functions, but Press & Seal is simpler to use and, in my experience, keeps food fresher. (I don't work for this company; I merely adore it.)
Place the bread in the freezer after wrapping it with aluminum foil. I frequently freeze the wrapped bread instead of putting it in a freezer-friendly bag or container after wrapping it in aluminum foil.
For up to three months, freeze. One day prior to serving, place the frozen bread in the refrigerator to thaw. Sometimes I forget and leave the bread to defrost for several hours at room temperature, but it's best to thaw the bread in the refrigerator at a slower rate. Make sure to defrost the bread while it is still wrapped. Before thawing, do not unroll.
20 minutes for preparation
Time to Cook: 55 minutes
Time: 2 hours
Produce: 1 loaf
Ingredients
Cinnamon Swirl
100g (half a cup) of granulated sugar
One tablespoon of cinnamon powder
Bread
2 cups (250g) all-purpose flour, leveled with a spoon
one teaspoon of baking soda
half a teaspoon of salt
one large egg, room temperature
3/4 cup (150g) refined sugar
Vegetable oil, 1/3 cup (80 ml)
Greek yogurt or 1/3 cup (80g) plain yogurt, at room temperature.
2/3 cup (160 ml) of room temperature whole milk
optional: vanilla icing
1 1/2 teaspoons pure vanilla extract
Instructions
Oven should be preheat to 350°F (177°C). Nonstick spray should be used to coat a 9-inch or an 8-inch loaf pan.
Swirl of cinnamon Mix 1 Tablespoon of ground cinnamon and 1/2 cup (100g) of granulated sugar.
Bread: In a sizable bowl, whisk together the flour, salt, and baking soda. Whisk the egg and 3/4 cup (150g) of the granulated sugar until mixed in a medium bowl. Oil, sour cream, milk, and vanilla essence are added by whisking. After adding the wet ingredients to the dry ones, mix everything together. Avoid mixing too much. There will be roughly 3 cups of batter.
In the prepared loaf pan, pour or spread half of the batter. About 2 Tablespoons of the cinnamon sugar should be saved for the topping; the rest should be distributed equally on top. The covering of cinnamon sugar is fairly thick. Pour/spread evenly the remaining batter on top. Use a spoon to carefully spread the batter out as evenly as you can. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little more difficult. Sprinkle the remaining cinnamon sugar over top. As seen in the video tutorial below, use a knife to make a broad swirl down the loaf pan. The layers will become too thoroughly mixed if you overswirl.
To avoid the top of the bread from over-browning, bake it for 50–65 minutes while gently enclosing it in foil halfway through. It takes closer to 65 minutes to bake bread in an 8-inch pan. With a toothpick, pierce the bread's middle. The bread is ready if it emerges clean. Ovens vary in their bake times. After taking the bread out of the oven, let it cool for an hour in the pan on a wire rack. After that, take the bread out of the pan and place it directly on a wire rack to cool.
If using frosting, drizzle it on. Slice and present. Bread leftovers should be covered and stored for up to two days at room temperature or up to a week in the refrigerator.
Notes
You can freeze either glazed or unglazed bread for up to three months to extend storage time. The recipe's details are above. Before glazing (if necessary) and serving, let the food thaw out completely in the refrigerator over the course of the night.
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