Soft, moist, and perfectly cake-like, this Cinnamon Swirl Quick Bread recipe is layered with a rich cinnamon sugar swirl in every slice. Cozy, comforting, and easy to make from scratch, it's a treat you'll want to keep on repeat.
This recipe uses the same batter I use for making my favorite Apple Fritter Bread recipe, and if you've tried that one, you already know just how good the base is. For this version, I leaned into the warm cinnamon flavor, adding a generous swirl of dark brown sugar and cinnamon throughout the loaf.
It bakes up tender, rich, and perfectly balanced, with just enough sweetness to feel special without being over the top. This is the kind of quick bread I love having on the counter, ready to slice into throughout the week.
I love baking this homemade cinnamon swirl bread when the weather turns cold. A thick slice paired with a hot cup of coffee or tea is hard to beat, and the deep flavor from the dark brown sugar mixed with cinnamon is easily my favorite part. It's what gives the bread that extra cozy, comforting feel.
Craving more quick bread recipes? Check out these: Banana Bread, Pumpkin Bread, Lemon Loaf.
Key Ingredients & Substitutions
- Unsalted Butter - Adds richness and flavor. You can substitute with salted butter, just omit the added salt in the recipe.
- Granulated Sugar & Brown Sugars - The combination keeps the crumb tender while adding depth. Both light and brown sugar are used. If you do not have any dark brown sugar you can substitute with light brown sugar.
- Buttermilk - If needed, you can substitute with whole milk, just add ½ tablespoon of vinegar or lemon juice first.
- Simple Icing - Made with powdered sugar, milk and a splash of vanilla extract. Totally optional but adds just the right finishing touch.
See the recipe card below for the full list of ingredients and measurements.
How To Make Cinnamon Swirl Quick Bread
This quick bread comes together easily with just a few pantry staples. Here is how I put it together:
- Step 1: Cream the butter and sugars, then mix in the eggs and vanilla. Stir in remaining ingredients until the batter is smooth.
- Step 2: Spread half of the batter into the pan and sprinkle with most of the cinnamon sugar mixture.
- Step 3: Add the remaining batter, finish with cinnamon sugar, and gently swirl.
- Step 4: Bake for 55-60 minutes or until the center is set.
- Step 5: Combine the powdered sugar, milk and vanilla extract to make the icing.
- Step 6: Drizzle over the icing. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use a metal 9x5 loaf pan for the best results. Glass pans tend to cause uneven baking.
- Using the dark brown sugar in the cinnamon sugar mixture adds a rich layer that enhances the flavor. Light brown sugar can be substituted.
- Let the bread cool in the pan for about 5-6 minutes, then carefully remove it and transfer to a cooling rack (remove the parchment).
Storage Tips
Store the bread in an airtight container at room temperature for 3-4 days for the best results.
If you love warm cinnamon flavor and easy homemade quick breads, this Cinnamon Swirl Quick Bread is one you'll want to keep on repeat. It's simple, cozy, and always a hit.
-Sky🩷
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📖 Recipe
Cinnamon Swirl Quick Bread
Equipment
- 9x5 loaf pan
Ingredients
Batter
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk room temperature
Cinnamon Sugar
- ½ cup dark brown sugar packed
- 1 tablespoon ground cinnamon
Simple Icing
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 splash vanilla extract
Instructions
Batter
- Preheat the oven to 350°F. Line the bottom of a 9x5 loaf pan with parchment paper and heavily butter the sides of the pan to prevent sticking.
- Cream butter and sugars in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- In a small bowl whisk together the ½ cup of dark brown sugar and 1 tablespoon of cinnamon.
- Pour half of the batter into the prepared pan. Sprinkle over all but 2 tablespoons of the cinnamon sugar mixture. Pour over the remaining half of the batter over the cinnamon sugar mixture and spread out evenly. Now sprinkle over the remaining 2 tablespoons of the cinnamon sugar. Using a knife make a swirl through the batter.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Finishing Touches
- Remove the bread from the oven and let cool in the pan for 5-6 minutes. Carefully lift the bread out of the pan, remove the parchment paper and place on a cooling rack to cool before icing.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread. Enjoy!
Notes
- Use a metal 9x5 loaf pan for the best results. Glass pans tend to cause uneven baking.
- Using the dark brown sugar in the cinnamon sugar mixture adds a rich layer that enhances the flavor. Light brown sugar can be substituted.
- Let the bread cool in the pan for about 5-6 minutes, then carefully remove it and transfer to a cooling rack (remove the parchment).
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