Cinnamon Swirl Quick Bread
Soft, moist Cinnamon Swirl Quick Bread recipe with a rich cinnamon sugar swirl and simple icing. An easy homemade quick bread perfect for cozy days.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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).
Tried this recipe?Let us know how it was!