Cinnamon Swirl Quick Bread Recipe: Moist Loaf with Cinnamon Sugar Ribbon

This Cinnamon Swirl Quick Bread is simple to make at home—no mixer or bread machine required. It’s tender and moist with a sweet cinnamon swirl, a crunchy cinnamon-sugar top, and an optional powdered sugar glaze that makes each slice irresistible. Serve it warm for breakfast, as a dessert, or a cozy snack with a cup of coffee.

Easy Homemade Cinnamon Quick Bread

This cinnamon quick bread comes together quickly and requires only basic pantry ingredients. The batter is mixed by hand, then layered with a cinnamon-brown sugar mixture that creates a beautiful swirl as it bakes. The crumb is soft and moist; the edges get delightfully crisp from the cinnamon sugar. Finish with a powdered sugar glaze for extra sweetness.

Warm slices brushed with butter and a drizzle of maple syrup are a particular favorite. Leftovers keep well and make a great grab-and-go breakfast.

Ingredients

For the bread

• 2 cups all-purpose flour
• 1 cup light brown sugar, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoons ground cinnamon (plus extra for the swirl)
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 large egg
• 1/4 cup canola oil

For the glaze

• 1/4 cup powdered sugar
• 1 1/2–2 teaspoons milk

How To Make Cinnamon Swirl Bread

• Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with nonstick spray or butter.
• In a large bowl, whisk together the flour, 1/2 cup of the brown sugar, baking soda and salt.
• In a separate bowl, combine the buttermilk, vanilla, egg and oil.
• Stir the wet ingredients into the dry ingredients until just combined to form a thick batter. Do not overmix.
• In a small bowl, mix the remaining 1/2 cup brown sugar with the cinnamon to make the swirl mixture.
• Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon-sugar mixture evenly over the batter.
• Spread the remaining batter over the cinnamon-sugar layer, then sprinkle the remaining cinnamon-sugar across the top.
• Use a butter knife to gently swirl the layers, creating a marbled pattern—two figure-8 motions work well.
• Bake for about 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
• Cool the bread in the pan for 30 minutes, then transfer to a wire rack to cool completely before glazing.

How To Make the Powdered Sugar Glaze

The glaze is optional but adds a lovely sweet finish. Whisk the powdered sugar and milk together in a small bowl until smooth and lump-free. If the glaze is too thick, add a little more milk; if it’s too thin, add more powdered sugar. Drizzle over the cooled bread and let it set before slicing.

Storage, Freezing, and Reheating Instructions

• Store leftover bread in an airtight container at room temperature for up to 5 days.
• Freeze cooled slices or the whole loaf in a freezer-safe container for up to 3 months.
• Reheat thawed or room-temperature slices in a toaster oven or a 325°F oven until warmed through.

More Sweet Bread Recipes To Try

• Lemon Blueberry Bread
• Cranberry Orange Bread
• Pumpkin Cream Cheese Bread
• Gingerbread Loaf
• Chocolate Chip Zucchini Bread
• Peanut Butter Chocolate Banana Bread

Recipe: Cinnamon Swirl Quick Bread