Description
This Cinnamon Swirl Bread is a delightful treat featuring a moist, tender loaf infused with a beautiful ribbon of cinnamon sugar swirl baked right in. Finished with a simple sweet glaze, it’s perfect for breakfast, snacks, or dessert and offers a comforting homemade flavor with minimal fuss.
Ingredients
Scale
Bread Batter
- 2 cups all-purpose flour
- 1 1/2 cups sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1 tablespoon ground cinnamon
Glaze
- 1/4 cup confectioners’ sugar
- 1 1/2 to 2 teaspoons whole milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease the bottom only of a 9×5-inch loaf pan to prevent sticking and ensure an easy release after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup of the sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir these together to evenly distribute the leavening agents and sugar.
- Mix Wet Ingredients: In a separate bowl or measuring cup, whisk together 1 cup buttermilk, 1 large egg, and 1/4 cup vegetable oil until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently just until all the dry ingredients are moistened. Be careful not to overmix to keep the bread tender.
- Prepare Cinnamon-Sugar Swirl: In a small bowl, mix together 1 tablespoon ground cinnamon and the remaining 1/2 cup sugar to create the cinnamon-sugar mixture that will create the signature swirl.
- Layer the Batter and Cinnamon-Sugar: Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon-sugar mixture evenly over it. Then add the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
- Create the Swirl: Using a knife or skewer, gently cut through the batter in the pan to create a marbled swirl effect, weaving the cinnamon sugar through the bread.
- Bake the Bread: Place the loaf pan in the oven and bake for 45 to 50 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the Bread: Let the loaf cool in the pan on a wire rack for about 10 minutes. Then carefully remove it from the pan and allow it to cool completely on the rack to set properly.
- Prepare and Drizzle the Glaze: In a small bowl, whisk together 1/4 cup confectioners’ sugar with 1 1/2 to 2 teaspoons whole milk until smooth. Drizzle this glaze evenly over the cooled loaf for a sweet finishing touch.
Notes
- This Cinnamon Swirl Bread features a lovely cinnamon sugar ribbon baked inside, enhancing both appearance and flavor.
- To ensure a tender crumb, avoid overmixing the batter after combining wet and dry ingredients.
- Adjust the amount of milk in the glaze to achieve your preferred consistency — thicker for a more opaque glaze, thinner for a lighter drizzle.
- The bread is best enjoyed fresh but can be stored wrapped at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
