Go Back

Cinnamon Swirl Quick Bread

Cinnamon swirl quick bread with a golden loaf and a dramatic cinnamon-brown sugar spiral. Quick-mix batter comes together with sour cream for a tender crumb, then bakes until a toothpick tests clean.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 lb unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
For cinnamon swirl
  • 0.3333 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter
For glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and make the batter
  1. Preheat oven to 350F, then grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking powder, baking soda, and salt together until evenly combined.
  3. Beat softened unsalted butter and granulated sugar until fluffy.
  4. Add eggs and vanilla extract, mixing until smooth.
  5. Add sour cream and mix until the batter is cohesive.
  6. Fold in the flour mixture just until no dry streaks remain.
Build the cinnamon swirl loaf
  1. Mix brown sugar, cinnamon, and melted butter to form the cinnamon swirl.
  2. Pour half the batter into the pan, then spoon the cinnamon swirl over the batter.
  3. Top with the remaining batter so the swirl is partially covered.
  4. Swirl with a knife by dragging it through the batter in a few gentle passes.
Bake and finish
  1. Bake at 350F for 55-60 minutes, until a toothpick comes out clean.
  2. Drizzle vanilla glaze over the warm loaf to set a glossy top.

Notes

Pro tip: swirl gently—too much stirring can muddy the spiral. Store the cooled bread covered at room temperature for up to 3 days or refrigerate up to 5 days; rewarm slices briefly. Freeze for up to 2 months. For a lighter option, use low-fat sour cream (texture stays tender).