Cinnamon Swirl Quick Bread
Hello, baking friends! If you’re craving a quick, cozy treat that’s bursting with cinnamon flavor, this Cinnamon Swirl Quick Bread is calling your name. No yeast, no waiting for dough to rise—just a moist, tender loaf with a beautiful cinnamon swirl in every bite. I used Ceylon cinnamon for a spicier twist (more on that below!), and I love how this bread comes together in about an hour. It’s perfect for breakfast, a snack, or a light dessert. Let’s get started!
Why You’ll Love This Cinnamon Swirl Quick Bread
- No Yeast Needed: This is a quick bread, meaning you can skip the yeast and rising time. It’s ready to bake as soon as you mix the batter!
- Warm Cinnamon Swirl: That irresistible swirl of cinnamon-sugar in every bite? Pure magic. I used Ceylon cinnamon for a spicier kick (more on cinnamon types later!).
- Moist & Tender: With buttermilk and a touch of melted butter, this loaf stays soft and moist for days—if it lasts that long!
- Perfect for Spring: Light, quick, and oh-so-comforting, this bread is ideal for spring mornings or an afternoon treat in April or May.
Why Cinnamon Swirl Bread Has a Flatter Top
You might notice that this cinnamon swirl quick bread doesn’t have a tall, domed top like some other quick breads—and that’s perfectly normal! Swirl breads, whether yeast-based or quick, often have a flatter or slightly mounded top for a couple of reasons:
- The Cinnamon-Sugar Layer: The brown sugar and cinnamon filling is heavier than the batter, which can weigh down the center as the bread rises, preventing a pronounced dome.
- Swirling Process: When you swirl the cinnamon-sugar into the batter, it disrupts the structure a bit, making it harder for the bread to rise evenly into a high dome. That’s why you’ll often see swirl breads with a more level top and a rustic, slightly cracked surface.
I used to aim for a bakery-style dome, but I’ve come to love the charming, homemade look of a flatter top—it’s all part of the swirl bread experience! The real magic is in the flavor and texture, and this loaf delivers on both.
Choosing Your Loaf Pan
This recipe works beautifully in both a 9×5-inch loaf pan and an 8.5×4.5-inch loaf pan, but the results will differ slightly:
- 9×5-Inch Loaf Pan: This larger pan gives the batter more room to spread, resulting in a slightly shorter loaf with a more gradual rise. It’s a great choice if you’re nervous about overflow or prefer a classic loaf shape. The batter will fill the pan about halfway, leaving plenty of wiggle room.
- 8.5×4.5-Inch Loaf Pan: This smaller pan creates a taller, more dramatic loaf, with the batter filling the pan closer to the top (about 70-80% full). It’s my preference for a bakery-style look, but if you’re new to baking or you get nervous about batter overflow, you might feel more comfortable with the 9×5 pan. Both work wonderfully!
Baking times may vary slightly depending on your pan, so I’ve included adjustments in the instructions below.
Let’s Talk Cinnamon: Types and Flavor Impact
Cinnamon isn’t just a one-size-fits-all spice—different types can really change the flavor of your quick bread! Here’s a quick rundown:
- Ceylon Cinnamon (What I Used): Often called “true cinnamon,” Ceylon has a lighter, more floral flavor with a subtle spiciness that’s less intense than other varieties. I love how it adds a refined, spicy warmth to this bread without overpowering the other flavors. It’s a bit pricier but worth it for a special loaf!
- Cassia Cinnamon: This is the most common type you’ll find in grocery stores (often labeled simply as “cinnamon”). It’s darker and has a stronger, more robust flavor—think bold, classic cinnamon rolls. It’s great if you want a deeper, more traditional cinnamon taste.
- Saigon (Vietnamese) Cinnamon: This variety is even more intense, with a sweet-spicy punch. It’s perfect if you want your cinnamon swirl to really stand out, but use it sparingly as it can overwhelm.
For this recipe, I used Ceylon cinnamon in both the batter and swirl, which gave the bread a slightly spicier, more nuanced flavor that I absolutely adore. Feel free to experiment with the type of cinnamon you have on hand—just know it’ll impact the final taste. Let me know in the comments which cinnamon you used and how it turned out!
Tips for Success
- Don’t Overmix: Stir the batter until just combined to keep the bread tender.
- Check Your Baking Powder: If your loaf isn’t rising as much as you’d like, test your baking powder for freshness—it should bubble when mixed with hot water and vinegar.
- Customize the Swirl: Want more cinnamon flavor? Add an extra ½ teaspoon to the swirl mixture. If you prefer a milder taste, reduce the cinnamon in the swirl to 2 teaspoons.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully—wrap slices in plastic wrap and freeze for up to 3 months.
Let’s Bake Together!
I hope you love this cinnamon swirl quick bread as much as I do! It’s the perfect recipe for spring baking. I’d love to hear how it turns out for you—what type of cinnamon did you use? Drop a comment below. And if you’re looking for another cinnamon recipe, check out my buttermilk cinnamon twists. Happy baking!
Easy Cinnamon Swirl Quick Bread
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
Batter Ingredients:
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- 1 cup granulated sugar 200g
- 4 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup buttermilk, room temperature 240g
- ⅓ cup butter, melted & cooled 80g
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ⅓ cup brown sugar, packed 65g
- 1 tbsp ground cinnamon
For the Optional Glaze:
- ½ cup powdered sugar 60g
- 1-2 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C)—use an oven thermometer to confirm the temp. Grease a 9 x 5-inch or 8 ½ x 4 ½-inch loaf pan, or line with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1 teaspoon cinnamon until evenly combined.
- Combine Wet Ingredients: In a medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla until smooth. Pour into the dry ingredients and stir gently until just combined—don’t overmix! Let the batter rest for 5 minutes to help with rise.
- Make the Cinnamon Swirl: In a small bowl, mix the brown sugar and 1 tablespoon cinnamon. Set aside.
- Layer the Batter: Pour half the batter into your prepared loaf pan, spreading it evenly to the corners. Sprinkle the cinnamon-sugar mixture evenly over the batter. Spoon the remaining batter on top, spreading carefully. Use a knife or skewer to gently swirl the layers in 2-3 figure-8 motions—don’t over-swirl, or the layers will blend too much.
- Bake: Bake at 375°F (190°C) for 15 minutes, then reduce to 350°F (175°C) without opening the oven door. For 9 x 5-inch pan: Bake for an additional 35-40 minutes (total 50-55 minutes), or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly. For an 8 ½ x 4 ½-Inch Pan: Bake for an additional 40-45 minutes (total 60-65 minutes), checking with a toothpick.
- Cool: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Add the Glaze (Optional): Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread for a gorgeous finish.
Notes
- Ceylon Cinnamon: I used Ceylon cinnamon for a spicier, more floral flavor. You can swap for Cassia (more robust) or Saigon (sweet-spicy) cinnamon—each will change the flavor profile slightly.
- Pan Size: A 9 x 5-inch pan gives a shorter loaf with more wiggle room; an 8.5×4.5-inch pan creates a taller loaf that fills closer to the top. Both work great!
- Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.
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Very moist with strong cinnamon flavor!!
We loved this recipe!
Perfect to make a batch and have a a quick sweet treat for a couple days! So yummy!
This bread is so good! And Julie is right – the choice of cinnamon can really do wonders for the flavor! My whole family agrees that this is a very tasty quick bread!