Cinnamon Swirl Quick Bread
Cinnamon Swirl Quick Bread
Ingredients
For the Quick Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg, large
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
In a small bowl, combine the light brown sugar, ground cinnamon, and melted unsalted butter for the cinnamon swirl. Mix until it forms a thick, crumbly paste.
⏱️ 3 min
- 6
Pour half of the quick bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Carefully spoon the remaining quick bread batter over the cinnamon layer, then top with the remaining cinnamon swirl mixture. Use a knife or skewer to gently swirl the cinnamon mixture into the batter a few times, being careful not to overmix.
⏱️ 5 min
- 7
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 55 min•🌡️ 350
- 8
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
⏱️ 15 min
- 9
While the bread cools, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk a teaspoon at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 5 min
- 10
Once the quick bread has cooled completely, drizzle the glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Swirl Quick Bread
Ingredients
For the Quick Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg, large
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
In a small bowl, combine the light brown sugar, ground cinnamon, and melted unsalted butter for the cinnamon swirl. Mix until it forms a thick, crumbly paste.
⏱️ 3 min - 6
Pour half of the quick bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Carefully spoon the remaining quick bread batter over the cinnamon layer, then top with the remaining cinnamon swirl mixture. Use a knife or skewer to gently swirl the cinnamon mixture into the batter a few times, being careful not to overmix.
⏱️ 5 min - 7
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 55 min•🌡️ 350 - 8
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
⏱️ 15 min - 9
While the bread cools, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk a teaspoon at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 5 min - 10
Once the quick bread has cooled completely, drizzle the glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.
⏱️ 5 min