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Cinnamon Swirl Bread

This Cinnamon Swirl Bread is a soft, moist homemade loaf filled with a sweet buttery cinnamon sugar swirl. It is an easy choice for breakfast, brunch, or an afternoon snack and can also be adapted into cinnamon raisin bread or cinnamon swirl banana bread. Serve each tender slice with butter, cream cheese, or a simple glaze for a delicious treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¾ cup milk
  • 2 teaspoons vanilla extract
  • For the Cinnamon Swirl
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 1 tablespoon melted butter

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan and line it with parchment paper if desired.
  3. In a small bowl, combine the brown sugar, granulated sugar, and cinnamon for the swirl. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In a separate large bowl, whisk the melted butter and granulated sugar until combined.
  6. Add the eggs, milk, and vanilla extract. Whisk until smooth.
  7. Gradually add the dry ingredients to the wet ingredients.
  8. Stir gently until just combined. Do not overmix.
  9. Pour half of the batter into the prepared loaf pan.
  10. Sprinkle half of the cinnamon sugar evenly over the batter.
  11. Pour the remaining batter over the cinnamon layer and spread gently.
  12. Sprinkle the remaining cinnamon sugar over the top.
  13. Use a butter knife to gently swirl the cinnamon mixture into the batter.
  14. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  15. If the top browns too quickly, loosely cover the loaf with foil during the final part of baking.
  16. Cool in the pan for 10–15 minutes, then transfer to a wire rack.
  17. Allow the bread to cool further before slicing and serving.

Notes

Use room-temperature eggs and milk for a smoother batter.
For cinnamon raisin bread, add about ½ cup raisins to the batter.
For cinnamon swirl banana bread, add mashed ripe bananas to the wet ingredients.
Chopped walnuts or pecans can be added for extra texture.
A simple powdered sugar glaze can be drizzled over the cooled loaf.
Store in an airtight container at room temperature for up to 3 days.
Freeze individual slices for up to 3 months and thaw before serving.