Cinnamon Quick Bread

Slice of loaf cake with a cinnamon swirl center.

A vanilla flavored loaf cake with swirls of cinnamon-sugar inside and out.

Author Amber Brady

Prep Time 15

Cook Time 50

Total Time 1 5

Yields slices

Ingredients

Cinnamon Swirl:

½ cup (100 g) granulated sugar
1 Tbsp ground cinnamon

Bread:

2 cups (240 g) all-purpose flour, (stir, spoon & level)
1 tsp baking soda
½ tsp salt
¾ cup granulated sugar
1 large egg, room temperature
⅓ cup (80 ml) oil, (canola/vegetable)
⅓ cup (80 g) sour cream, (or plain Greek yogurt) room temperature
⅔ cup (159 ml) whole milk, room temperature
1 ½ tsp vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a 9x5-inch loaf pan with non-stick cooking spray (or Baker's Joy). Set aside.
Cinnamon Swirl: Whisk together the cinnamon and sugar in a small bowl for the filling and topping. Set aside.
Bread: In a large bowl whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the sugar and egg. Add the oil, sour cream, milk, and vanilla. Whisk to combine.
Pour the wet ingredients into the dry ingredients, and whisk until just incorporated. Do not over-mix.
Pour half of the batter into a greased 9×5-inch loaf pan and spread it evenly with a spatula. Sprinkle all but 2 Tablespoons of the cinnamon-sugar evenly over the batter.
Pour the remaining batter over the cinnamon-sugar and spread it evenly with a spatula. (Cinnamon-sugar may stick and pull-up with the batter as you spread. Just be careful.) Top with the remaining 2 Tablespoons of cinnamon-sugar. Use a knife to swirl the batter. [TIP FOR SWIRLING: Less is more. I swirled up-and-down a few times one way, then left-to-right a few times the other way, using the full length of the pan in both directions. Then stopped. I also didn’t dip my knife in very far, so the middle layer would remain as one thick stripe.]
Bake the cinnamon quick bread at 350˚F for 50 minutes or until a toothpick comes out clean from the center of the loaf. Cool bread completely in the pan set on a wire rack. Once cool, remove bread from pan and slice into roughly 3/4-inch pieces. (One loaf should get 12 slices.)

Notes

STORING: Store sliced bread in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.
FREEZING: To freeze the cinnamon quick bread, double-wrap the full loaf or individual slices with plastic wrap and then place inside of a freezer-safe zip-top bag. Freeze up to 3 months.
USE ROOM TEMPERATURE INGREDIENTS: For the best results, make sure all of the refrigerated ingredients (the egg, sour cream, and milk) come to room temperature before baking. This makes a HUGE difference in the rise of the loaf, making it tall and peaked instead of short and flat, or even sunken.

Nutrition