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No yeast or mixer are required to make this moist and tender Cinnamon Swirl Quick Bread. It tastes like coffee cake and comes together in minutes. All you need is a whisk! This simple loaf cake is packed with deliciously thick swirls of cinnamon sugar. Don’t skip the optional vanilla glaze for that extra something special.
Cinnamon Quick Bread Recipe
We’re crazy about quick breads and loaf cakes. They’re easy to make, perfect for gifting, serving and transporting to events like potluck and office gatherings. Got a brunch coming up? This is a great recipe to share with your guests!
If you love this recipe you might also want to try this Blueberry Lemon Bread or our luscious Chocolate Zucchini Bread. We also have a recipe for yeasted Cinnamon Swirl Bread with raisins that is an absolute favorite in my house. For a super savory quick bread (with no yeast), try this Cheese Herb & Garlic recipe.
Ingredients overview
For the cinnamon filling:
- all-purpose flour
- granulated sugar
- dark brown sugar
- ground cinnamon
For the batter:
- all-purpose flour
- table salt
- baking powder
- baking soda
- granulated sugar
- eggs
- vanilla extract
- whole milk, buttermilk, full fat yogurt or sour cream
- vegetable or canola oil or equal parts melted butter
Optional vanilla glaze:
- powdered sugar
- milk or cream
- vanilla extract
How to make our Cinnamon Quick Bread
1. First prepare the filling and prep the pan
- In a small bowl combine the flour, sugar, brown sugar and cinnamon. Set aside. Lightly grease or spray a 9×5 inch loaf pan with vegetable cooking spray. Preheat the oven to 350 degrees F.
2. Next make the batter
- In a large bowl combine flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center.
- In a medium mixing bowl whisk the eggs until blended. Add the vanilla, milk and oil. Whisk until combined.
- Pour the wet ingredients into the flour mixture. Stir with a spoon or spatula until the dry ingredients are just moistened. The batter will be thick.
- Pour one-third of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Carefully spoon half the remaining batter over the filling. Next sprinkle all remaining filling evenly over the batter. Finally, top with the last of the batter. Swirl the mixture together using a knife or skewer.
3. Bake the sweet quick bread
- Set the bread aside to rest for 10 to 15 minutes to let the bread rise a bit before baking. Bake at 350 degrees F for about 60 minutes or until a toothpick inserted in the center comes out with no wet batter. Moist crumbs are okay!
- Cool the bread in the pan for 20 minutes then transfer to a platter or wire rack. Serve slightly warm or at room temperature. Dust with powdered sugar or drizzle with the optional vanilla glaze.
4. Prepare the glaze and serve
- Whisk the glaze ingredients together until smooth. Add more milk or sugar as needed to reach the desired consistency. Drizzle the glaze over the warm cake. Slice and serve!
Variations and Add-Ins
Recipes like this are highly adaptable so feel free to adapt away! Here are a few ideas to get your started.
- Add toasted, chopped pecans or walnuts to the cinnamon-sugar mixture.
- Mix in a teaspoon of cinnamon with the dry ingredients for more cinnamon flavor.
- Sprinkle pecans on top before baking.
- Use sour cream, buttermilk or full-fat yogurt in place of the whole milk
- Substitute unsalted butter for half the vegetable oil. I really love vegetable oil in this recipe but have tested with all butter too. It’s all good.
- Fold in cinnamon chips if you can find them. They’re usually available in the fall.
- Turn this recipe into muffins!
How to store Cinnamon Swirl Quick Bread
Store leftovers at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage.
This quick bread can also be frozen well sealed in plastic wrap and an airtight container. Thaw overnight in the refrigerator or at room temperature for a few hours.
I recommend freezing without the vanilla glaze if possible. It will be much prettier if you drizzle the icing over the loaf cake just before serving. Enjoy!
Cinnamon Swirl Quick Bread
Ingredients
For the filling:
- ⅓ cup all-purpose flour (38g)
- ¾ cup granulated sugar (170g)
- ½ cup dark brown sugar firmly packed (113g)
- 2 tablespoons ground cinnamon
For the batter:
- 2 ½ cups all-purpose flour (334g)
- ½ teaspoon table salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar (222g)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk (8oz)
- ½ cup vegetable oil (4oz)
Optional vanilla glaze:
- ¾ cup powdered sugar (90g)
- 1 ½ tablespoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
To prepare the filling:
- In a medium bowl combine the filling ingredients. Whisk until combined; set aside.
To prepare the batter:
- Preheat oven to 350℉. Lightly grease a 9×5 inch loaf pan and set aside.
- In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and 1 cup of granulated sugar. Make a well in the center.
- In a medium mixing bowl whisk the eggs until blended. Add the vanilla, milk and oil and whisk until combined. Pour the milk mixture into the flour mixture. Stir with a spoon or spatula until the dry ingredients are just moistened. The batter will be slightly thick.
- Pour one-third of the batter into the prepared pan. Sprinkle half the filling over the batter. Carefully spoon half of the remaining batter over the filling. Sprinkle all remaining filling evenly over the batter. Finally, top with the last of the batter. Swirl the batter and filling together using a knife or skewer. Set aside allowing the cake to rest for 10 to 15 minutes before baking.
- Bake the loaf cake at 350℉ for 55 to 63 minutes or until a toothpick or skewer inserted in the center comes out with no wet batter. Moist crumbs are okay!
- Cool the cake in the pan for 20 minutes then transfer to a platter or wire rack. Serve slightly warm or at room temperature. Dust with powdered sugar or drizzle with the optional vanilla glaze.
To prepare the glaze:
- Whisk the glaze ingredients together until smooth. Add more milk or powdered sugar to reach desired consistency. Drizzle over the warm cake, slice and serve.
Recipe Notes
- Store leftovers at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage.
- Cinnamon Swirl Quick Bread can be frozen well sealed in an airtight container. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Substitute whole fat Greek yogurt, buttermilk or sour cream for the whole milk if desired
Nutrition
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Bette
I have got to tell you, this is the “BEST” cinnamon raisin bread I’ve ever made, and I’ve been making cinnamon raisin bread most of my life. I’m 73 yrs. old, and I’ve been baking for as long as I knew how to turn the oven on. I’ve also made cinnamon raisin bread which requires yeast, and hours to make. This requires no yeast, is delicious, SUPER EASY TO MAKE, and also can pass as desert for cake. I love it, and so do all my kids and daughter in law, but she loves everything I make. 😆 lol. My only change I will make next time. I will keep it in the oven, about 5 min. longer, with the top covered with foil so it doesn’t burn, because the inside was a little too wet for my liking. Otherwise it is NOW MY ONLY GO TO “CINNAMON SWIRL BREAD”. Thank you so much for sharing this recipe. 😋
Tricia Buice
Thank you so much Bette! We appreciate you taking the time to comment. This is so good with a cup of coffee or tea, and super great with family to share it with. ❤️
Tammi DiMartino
My family has eaten 4 loaves in as many weeks – love this recipe. I use buttermilk and a pinch of nutmeg and skip the glaze. Looking to create the same with a fudgy swirl – any suggestions?
Tricia Buice
Thanks Tammi! I would try nutella for the filling if making a chocolate version. Or, check the chocolate filling from our Babka recipe. So good!
Sandra
I used buttermilk instead of milk and I found the cake part to be nice and tender. I found the amount of filling to be excessive, and after the first battter was put in and the 1/2 of filling it was hard to spread the 1/3 of batter on top, it was hard to even the batter into a layer as it tended to roll off the filling. Same with rest of filling and batter. I let it rest 10 minutes, I’m assuming it’s to moisten some of the filling? I glazed it per your recipe and it looked good, found it a bit hard to cut as it tended to break on the filling sections with the clumps of sugar. I thought it was too sweet, but my husband and friends raved about it, and they liked the chunks of sugar/spice filling. They asked me if I’d bake another one for them. I guess I don’t have the same sweet tooth as them but it was enjoyed.
Tricia Buice
Thanks for your feedback Sandra. The ten minute rest helps with the rise of the loaf. I use that method will all my muffins and quick breads. I’m glad you tried it and that your family and friends liked it.