Easy Cinnamon Swirl Quick Bread - Rise and Bake with Julie

Prep Time:15

Cook Time:55

Total Time:1 10

Servings: slices

Author: Julie Gavin

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Ingredients

Batter Ingredients:

2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 c. (200 g) granulated sugar
4 tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
1 c. (240 g) buttermilk room temperature
⅓ c. (80 g) salted butter melted and cooled
2 large eggs, room temperature
1 tsp. vanilla extract

For the Cinnamon Swirl:

⅓ c. (65 g) brown sugar packed
1 tbsp. ground cinnamon

For the Optional Glaze:

½ c. (60 g) powdered sugar sifted
1 tsp. milk + more if needed
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 cinnamon until evenly combined.
Combine Wet Ingredients: In a medium bowl, whisk the buttermilk, butter, 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 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 8.5x4.5-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.