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Cinnamon Swirl Bread

This Cinnamon Swirl Bread is a soft, sweet homemade loaf with a beautiful ribbon of cinnamon sugar in every slice. Made with simple pantry ingredients, this easy quick bread is perfect for breakfast, snacks, or dessert. Add raisins for a delicious twist on a classic cinnamon raisin bread recipe, or enjoy it plain with butter and coffee.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Bread
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup milk
  • ⅓ cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl
  • ⅓ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted butter
  • Optional Additions
  • ½ cup raisins
  • ¼ cup chopped walnuts or pecans
  • Optional Vanilla Glaze
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1 teaspoon of ground cinnamon.
  3. Mix the Wet Ingredients: In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
  4. Prepare the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. If using raisins or nuts, fold them into the batter.
  5. Make the Cinnamon Filling: In a small bowl, mix ⅓ cup granulated sugar with 1 tablespoon ground cinnamon.
  6. Add the First Layer: Spread half of the batter evenly into the prepared loaf pan.
  7. Add the Cinnamon Swirl: Sprinkle the cinnamon-sugar mixture over the batter and drizzle with 1 tablespoon melted butter.
  8. Add the Remaining Batter: Spread the remaining batter carefully over the cinnamon layer.
  9. Create the Swirl: Use a butter knife to make a few gentle swirling motions through the batter. Avoid overmixing to keep the cinnamon ribbon distinct.
  10. Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cover loosely with foil if the top browns too quickly.
  11. Cool: Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool further before slicing.
  12. Add the Glaze (Optional): Whisk the powdered sugar with 1 tablespoon milk, adding more gradually until smooth. Drizzle over the cooled loaf before serving.

Notes

 
Avoid overmixing: Stir the batter only until the ingredients are combined to help keep the bread tender.
Create a clear swirl: Use just a few gentle knife movements so the cinnamon filling doesn't disappear into the batter.
Check doneness: Oven temperatures vary, so begin checking the loaf at 45 minutes.
Storage: Store in an airtight container at room temperature for up to 3 days.
Freezing: Wrap the completely cooled loaf or individual slices tightly and freeze for up to 3 months.
Serving suggestion: Serve plain, toasted with butter, or topped with optional vanilla glaze.
Nutrition: Calories are approximate and will vary depending on the ingredients, optional additions, and glaze.