Cinnamon Bread Recipe

Cinnamon Swirl Bread is an easy, quick bread recipe that comes together quickly and is swirled with sweet cinnamon butter making it perfect for breakfast or brunch.

Course sweet breads

Cuisine American

Keyword cinnamon bread recipe, cinnamon swirl bread, how to make cinnamon bread

Prep Time 25

Cook Time 50

Servings

Calories 311kcal

Author Beth Pierce

Ingredients

2 cups all purpose flour
1 cup sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup 2% milk
1 tablespoon lemon juice
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
6 tablespoons brown sugar
1 1/2 tablespoons cinnamon
2 tablespoons melted butter

Instructions

Preheat oven to 350 degrees. Heavily grease and lightly sprinkle with flour a 9 x 5-inch bread pan.
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and 1 tablespoon of cinnamon.
In a large bowl, whisk together the milk and lemon juice; let stand for 5 minutes. Add the vegetable oil, vanilla, and eggs. Add the dry ingredients to the wet ingredients in 3 parts stirring just until incorporated.
In a small bowl, stir together brown sugar, 1 1/2 tablespoons cinnamon, and melted butter. Pour 1/2 of the batter into the loaf pan. Make 3 lines the length of the pan with the cinnamon butter. Turn the pan horizontally and swirl with the end of a skewer or toothpick. The best way to swirl is to make S or 8 shapes. Do not overdo it, or everything will mix together. Add the rest of the batter and make 3 lines the length of the pan with the cinnamon butter. Now turn the pan horizontally and swirl with the end of a skewer or toothpick.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool for 5 minutes and then invert.

Notes

Use the freshest cinnamon you can get your hands on.
Grease and flour the pan or use nonstick baking spray with flour
If you love raisins, add 1/2 cup when stirring in the flour. Or add a handful of chopped pecans or walnuts.
Stir the dough by hand and just until incorporated. Sweet bread dough can become tough if over-stirred.
Don't over-swirl the cinnamon butter. You will not get super clean swirls but you will have streaks of cinnamon butter throughout your bread.
Let the loaf cool for just about 5 minutes before inverting. Sweetbreads can stick if allowed to cool too long in the pan.
Use a serrated knife to slice the bread.
Once cooled, cover with wrap and store at room temperature for up to 3 days. Frozen will last 2-3 months when properly wrapped.
To add a glaze, mix 1 cup powdered sugar with 1 1/2-2 tablespoons milk and drizzle over fully cooled bread.
Use this tasty bread to make French Toast. You won't believe how delicious it is!

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