Easy Cinnamon Swirl Bread
This incredibly moist cinnamon swirl bread features thick, gorgeous cinnamon ribbons throughout. No mixer required—just whisk, layer, and bake for bakery-quality results in your own kitchen.
Ingredients
Cinnamon Swirl
- 1/2 cup granulated sugar
- 1 Tablespoon ground cinnamon
Bread Batter
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2/3 cup whole milk room temperature
- 1/3 cup vegetable oil
- 1/3 cup sour cream full-fat, room temperature
- 1 large egg room temperature
- 1 1/2 teaspoons pure vanilla extract
Optional
- vanilla icing for drizzling
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan thoroughly with nonstick spray, including corners.
- In a small bowl, mix together 1/2 cup sugar and 1 tablespoon cinnamon. Set aside.
- In a large bowl, whisk together flour, baking soda, and salt. Break up any lumps.
- In a medium bowl, whisk together sugar, milk, oil, sour cream, egg, and vanilla until smooth and slightly frothy.
- Pour wet ingredients into dry ingredients. Whisk just until no dry flour remains. Do not overmix. Batter should be thick and creamy.
- Pour about half the batter into the prepared pan. Spread to all corners with a spatula.
- Sprinkle almost all the cinnamon sugar mixture over the batter (reserve about 2 tablespoons for topping).
- Carefully spoon remaining batter over the cinnamon layer. Spread as evenly as possible using a gentle touch.
- Sprinkle the reserved 2 tablespoons cinnamon sugar on top.
- Using a butter knife, make one long swirl from one end to the other. Optional: make a second pass. Don't over-swirl or you'll lose the layered effect.
- Bake for 50-65 minutes. At the 30-minute mark, tent the top loosely with aluminum foil to prevent over-browning.
- Bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs (no wet batter).
- Let cool in the pan for 1 full hour. This is crucial for proper texture and prevents crumbling.
- Remove from pan and transfer to a wire rack. Allow to cool completely before slicing.
- Optional: Drizzle with vanilla icing before serving.
Notes
Storage: Store covered at room temperature for up to 3 days, or refrigerate in an airtight container for up to 1 week. Freezes well for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.
Substitutions: Can substitute 1 cup buttermilk for the sour cream and milk combination. Greek yogurt or plain yogurt can replace sour cream (texture will be slightly different). Use neutral oils only (vegetable or canola).
Pan Size: If using an 8×4-inch pan, bread will be taller and may need the full 65 minutes or slightly longer to bake.
Muffin Version: Makes about 14 muffins. Bake at 425°F for 5 minutes, then reduce to 350°F for 15-17 minutes.
Variations: Add 1 cup chopped pecans, walnuts, or diced apples to batter. Mix 1 tablespoon orange zest into cinnamon sugar. Swap cinnamon for chai spice blend. Add mini chocolate chips to cinnamon layer.