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Easy Cinnamon Swirl Bread Recipe

★★★★★

4.5 from 149 reviews
  • Author: Sophie
  • Total Time: 80 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x

Description

This Easy Cinnamon Bread recipe is a moist and flavorful quick bread perfect for breakfast or a cozy snack. Featuring a tender crumb enriched with sour cream and a delightful cinnamon-sugar swirl throughout, it combines simple pantry ingredients into a visually stunning and delicious loaf that’s sure to satisfy cinnamon lovers.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups (375g) plain flour (all purpose flour)
  • 1 cup (220g) white sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda

Wet Ingredients

  • 3 eggs
  • 1/2 cup (125 ml) vegetable oil
  • 1 1/3 cups (290g) sour cream
  • 2 tsp vanilla extract
  • 60g (4 tbsp) unsalted butter, melted

Cinnamon Sugar Swirl

  • 1 1/2 tbsp cinnamon powder
  • 3/4 cup (165g) brown sugar, packed

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F), suitable for all oven types to ensure even baking.
  2. Prepare the loaf tin: Grease a loaf tin approximately 21 x 11 cm (8″ x 4″) and line it with baking paper, leaving some overhang for easy removal of the bread.
  3. Combine dry ingredients: In a large bowl, whisk together the flour, white sugar, baking powder, and baking soda until evenly mixed.
  4. Mix wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract until thoroughly combined.
  5. Create cinnamon sugar slurry: In another bowl, mix the cinnamon powder and brown sugar until it forms a thick, slurry-like consistency.
  6. Combine wet and dry: Make a well in the dry ingredients and pour in the wet mixture. Gently mix 12 to 15 times just until combined; a few lumps are okay to maintain a tender crumb.
  7. Layer batter and cinnamon sugar: Spoon about one quarter of the batter into the prepared tin, smoothing it to about 1.5cm (3/5″) deep. Dollop one third of the cinnamon sugar mixture over the batter.
  8. Add more layers: Pour half of the remaining batter over the cinnamon sugar layer, then add the remaining cinnamon sugar on top. Use a butter knife to drag the cinnamon sugar lengthwise and crosswise to create swirls.
  9. Top with final batter layer: Spoon the remaining batter on top, dolloping it carefully. The more you swirl the cinnamon sugar at this stage, the more beautiful the cinnamon pattern will be inside the bread.
  10. Bake the bread: Bake uncovered for 45 minutes. After 45 minutes, cover the loaf loosely with foil and bake for another 20 minutes or until a skewer inserted in the center comes out clean.
  11. Cool and serve: Allow the bread to cool in the tin for 5 minutes, then lift it out using the baking paper overhang and set it on a cooling rack. Let it cool before slicing; the bread is moist and flavorful enough to eat plain, though a bit of extra butter is a delightful addition.

Notes

  • The sour cream adds moisture and tenderness to the bread; do not substitute with a thinner ingredient as it may affect texture.
  • Do not overmix the batter; mixing just until combined will keep the loaf tender.
  • The cinnamon sugar slurry should be thick enough to hold shape for proper swirling without sinking immediately.
  • Allow the bread to cool partially before slicing to prevent crumbling.
  • Store leftovers wrapped in plastic wrap or in an airtight container to maintain freshness for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Cinnamon bread, quick bread, cinnamon swirl, breakfast bread, moist bread, homemade bread, easy bread recipe

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Find it online: https://cookwithsophie.com/easy-cinnamon-swirl-bread-recipe/