Cinnamon Swirl Quick Bread lives up to its name in flavor, beauty and speed. It’s a deeply cinnamony, satisfyingly spiced bread that makes its way with ease from the breakfast table to the afternoon snack plate.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
If you or your family love the occasional cinnamon roll or donut hole as a breakfast treat, you’ll absolutely love this Cinnamon Swirl Quick Bread.
We devoured our first loaf plain for breakfast and a few snacks here and there. The second loaf went to a neighbor as a welcome-to-the-neighborhood gift. The third loaf stayed home and was slathered with low-fat cream cheese for breakfast, sneaked its way into some lunch sacks, and even appeared with fruit for dessert.
I’ll note that this is a fom-scratch pantry bread, as well, which is important these days. You’ll likely have every single ingredient on hand already.
How to make Cinnamon Swirl Quick Bread
1. Assemble your ingredients and tools. This is always a good idea, no matter what you are making.
2. Mix up the batter and pour a layer into the pan. Mix up the cinnamon sugar mixture and pour a layer over the batter. Repeat.
3. Use a butter knife to swirl the cinnamon sugar for a marbled effect inside the bread.
4. Swirled and ready for the oven!
5. Baked and cooling on a rack.
6. For best slicing, wait a day to cut into it. It will be hard to wait. I forgive you if you don’t.
Questions and Answers about the Cinnamon Swirl Quick Bread
1. Does it matter what sort of cinnamon I use?
I encourage you to use Saigon or Vietnamese Cinnamon, because I find it the most pungent, strongest, richest and sweetest, but I always say, “Use what you have, or what you prefer.” If you know you prefer Korintje cinnamon (more mellow) or Ceylon cinnamon (less strong, no bite), go for it. And if you find a jar or metal container of cinnamon in the store that is just labeled “ground cinnamon,” you’ll be absolutely fine. This is not a bread that puts on airs.
2. What kind of milk can I use?
I usually bake with low-fat cow’s milk because that’s what I have on hand, but feel free to use full-fat milk, or any of the unsweetened non-dairy milks you prefer.
3. Why do you call for olive oil?
I really like the way light flavored olive oil bakes up in coffee cakes, cakes and quick breads. You won’t taste any strong olive flavor, but you’ll get the health benefits of olive oil. You could use canola, vegetable or grapeseed oil if you prefer — any flavorless oil.
4. What does it mean to marble it?
You want to hold a butter knife vertically, insert it into the batter (that has the cinnamon sugar mixture in the middle and on top), and swirl a couple of times. This will create a marbled effect so the inside layer looks pretty, instead of dividing the bread exactly in half with a layer of sugar.
5. What does it mean to be called a Quick Bread?
A quick bread is bread that has no yeast, but uses other leavening agents (such as baking soda, baking powder or eggs) to make it rise. And because it has no yeast, it mixes up into a batter like a cake batter, rather than a stiffer dough like a yeast dough. It can be mixed and immediately baked, whereas a yeast bread needs to be mixed, left alone to rise, deflated, left alone again to rise again and then baked. So we can rename this a SUPER quick bread!
My Cinnamon Swirl Quick Bread recipe joins others today as part of #SpringSweetsWeek 2020, in which 27 bloggers from around the country have come together to share 100 sweet recipes perfect for spring, and coincidentally, well suited to get us through these trying days.
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Sponsor product used in this recipe
1. Anolon Loaf Pan: I used an Anolon Advanced nonstick, heavy-duty 9- by 5-inch loaf pan  for this recipe, and it really shows off the best attributes of the pan! Take a look at those comfortable silicone grips, which make moving a hot pan easier, and the sturdy steel construction which resists warping. The nonstick coating is slippery smooth — in fact, I did not have to grease the pan for this loaf (but if you have a less consistent pan, go ahead and grease and flour the pan as the recipe recommends). We were sent a 3-piece set to test out, and if you are in the market for some new baking pans, I highly recommend one of these sets. You’ll have these pans for a long, long time.
My Spring Sweets Week recipes:
Try them all!
Thank you #SpringSweetsWeek sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
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