Introduction

Oh, the smell of cinnamon! Does anything say “cozy home” more than the aroma of freshly baked cinnamon-spiced treats? This Cinnamon Swirl Quick Bread is a little slice of heaven that will transport you back to grandma’s kitchen. It’s so incredibly easy to whip up, perfect for those busy weeknights or when you need a little something special without a lot of fuss. Seriously, it’s one of my go-to recipes when I want a delicious, homemade treat that feels extra special but takes hardly any time at all.

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have a warm, fragrant loaf ready in no time.
Easy: No fancy techniques required here! Just a few bowls and a whisk.
Giftable: Wrap it up in some pretty cellophane with a ribbon, and you’ve got a thoughtful homemade gift for any occasion.
Crowd-pleasing: Who can resist that perfect swirl of cinnamon and sweet vanilla icing? Everyone will be asking for the recipe!

Ingredients

Gathering your ingredients is the first step to baking magic! Here’s what you’ll need:

For the Bread:

1/2 cup Oil (Canola or vegetable oil works wonderfully, keeping it nice and moist!)
1/2 cup Granulated Sugar (The base sweetness.)
1/4 cup Brown Sugar (Adds a lovely caramel note and extra moisture.)
1 large Egg (Our binder to hold everything together.)
2 teaspoons Vanilla Extract (For that classic, comforting flavor.)
1/2 cup Sour Cream (This is the secret to its tender crumb!)
1/2 cup Buttermilk (Adds tanginess and moisture, making it super tender.)
2 cups Flour (All-purpose or cake flour will work great.)
1 teaspoon Baking Soda (Gives it a nice lift.)
1 teaspoon Baking Powder (For extra fluffiness.)
1/2 teaspoon Salt (Enhances all the flavors.)

For the Cinnamon Sugar Streusel:

1/2 cup Granulated Sugar (For that sweet, crumbly topping.)
1 Tablespoon Brown Sugar (More of that lovely caramel depth.)
1 Tablespoon Cinnamon (The star of the show!)

For the Vanilla Icing:

3/4 cup Powdered Sugar (For a smooth, sweet glaze.)
2 Tablespoons Milk or Cream (Adjust for your desired drizzle-ability.)
1/2 teaspoon Vanilla Extract or Vanilla Bean Paste (The perfect finishing touch.)

How to Make It

Alright, let’s get our hands a little floury! This is where the fun really begins.

Preheat and Prep: First things first, get your oven preheating to 350°F (175°C). Then, grab a standard loaf pan (around 9×5 inches) and grease it well or line it with parchment paper. This will make sure your beautiful bread releases perfectly!
Wet Ingredients Unite: In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, egg, vanilla extract, sour cream, and buttermilk. Whisk until everything is wonderfully combined and smooth. It should look nice and creamy!
Dry Ingredients Together: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Giving them a little whisk ensures they’re evenly distributed, which helps your bread bake evenly.
Combine Gently: Now, gradually add the dry ingredients into your wet ingredients. Mix them together until they are just combined. A few little streaks of flour are okay – seriously, don’t overmix! Overmixing can make your bread tough, and we want it perfectly tender.
Make That Streusel: In a small bowl, mix together the streusel ingredients: granulated sugar, brown sugar, and that glorious cinnamon. Give it a good stir until it’s all combined.
First Layer: Pour about half of your glorious batter into the prepared loaf pan.
Cinnamon Magic: Sprinkle about half of your cinnamon sugar streusel mixture evenly over the batter.
Second Layer: Carefully pour the remaining batter over the streusel layer.
Top it Off: Sprinkle the rest of your cinnamon sugar streusel mixture over the top of the batter. This is going to create that beautiful, delicious crust.
Bake to Perfection: Pop your loaf pan into the preheated oven. Bake for about 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Ovens can be a bit different, so keep an eye on it!
Cooling Time: Once it’s done, let the bread cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue here – it’s important for the icing!
Whip Up the Icing: While your bread is cooling down, let’s make the icing. In a small bowl, whisk together the powdered sugar, milk (or cream, if you’re feeling fancy!), and vanilla extract or paste until it’s smooth and drizzly. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.
The Grand Finale: Once your beautiful Cinnamon Swirl Quick Bread is completely cool (this is key to prevent the icing from melting off!), drizzle that lovely vanilla icing over the top. Let it set for a few minutes, then slice and enjoy!

Substitutions & Additions

This recipe is fantastic as is, but if you’re feeling adventurous, here are some ideas:

For the Streusel: Add a handful of chopped pecans or walnuts to the cinnamon sugar mixture for some added crunch!
For the Icing: Try a maple glaze instead of vanilla by swapping the milk for maple syrup and a pinch of cinnamon. Or, add a touch of lemon zest for a bright twist.
Add-ins: Gently fold in about 1/2 cup of chocolate chips or chopped apples into the batter before pouring it into the pan.
Gluten-Free: You can try a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly.

Tips for Success

A few little secrets to ensure your Cinnamon Swirl Quick Bread turns out perfectly every single time:

Don’t Overmix: I can’t stress this enough! Overmixing the batter develops the gluten in the flour, leading to a tough loaf. Mix until just combined.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in.
Room Temperature Ingredients: While not strictly necessary for this quick bread, having your egg, sour cream, and buttermilk at room temperature can help them incorporate more smoothly into the batter.
Prep Ahead: You can mix the dry ingredients and the streusel mixture a day in advance and store them in airtight containers.

How to Store It

Once your delicious Cinnamon Swirl Quick Bread is completely cool, you can store it in an airtight container at room temperature for up to 3 days. If you live in a warm or humid climate, you might want to store it in the refrigerator, though it can slightly dry out the bread. It also freezes beautifully! Wrap it tightly in plastic wrap and then in foil, and it should keep well in the freezer for up to 2-3 months. Just let it thaw at room temperature.

FAQs

Q: Can I use milk instead of buttermilk?

A: Yes, you can! For every cup of buttermilk called for, use 1 cup of milk and add 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. It works as a great substitute!

Q: My streusel topping fell to the bottom, what did I do wrong?

A: This usually happens if the batter is too thin or if you added too much streusel to the bottom layer. Make sure your batter is the right consistency and try to distribute the streusel evenly between the layers.

Q: How do I know when the bread is done?

A: The best way is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean, with no wet batter clinging to it, your bread is ready!

Cinnamon Swirl Quick Bread

A delicious and easy cinnamon swirl quick bread with a sweet vanilla icing. Perfect for busy weeknights or as a thoughtful homemade gift.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 8 slices

Equipment

Loaf pan standard 9x5 inch
Large mixing bowl
Medium mixing bowl
Small Mixing Bowl
Whisk
Wire rack

Ingredients

For the Bread

0.5 cup Oil Canola or vegetable oil
0.5 cup Granulated Sugar
0.25 cup Brown Sugar
1 large Egg
2 teaspoons Vanilla Extract
0.5 cup Sour Cream
0.5 cup Buttermilk
2 cups Flour All-purpose or cake flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
0.5 teaspoon Salt

For the Cinnamon Sugar Streusel

0.5 cup Granulated Sugar
1 tablespoon Brown Sugar
1 tablespoon Cinnamon

For the Vanilla Icing

0.75 cup Powdered Sugar
2 tablespoons Milk or Cream
0.5 teaspoon Vanilla Extract or Vanilla Bean Paste

Instructions

Preheat your oven to 350°F (175°C). Grease or line a standard loaf pan (around 9x5 inches).
In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, egg, vanilla extract, sour cream, and buttermilk until smooth.
0.5 cup Oil
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
0.5 cup Oil
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
0.5 cup Oil
In a small bowl, mix together the streusel ingredients: granulated sugar, brown sugar, and cinnamon.
0.5 cup Oil
Pour half of the batter into the prepared loaf pan. Sprinkle about half of the cinnamon sugar streusel mixture evenly over the batter.
0.5 cup Oil
Carefully pour the remaining batter over the streusel layer. Sprinkle the rest of the cinnamon sugar streusel mixture over the top.
0.5 cup Oil
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
While the bread cools, whisk together the powdered sugar, milk (or cream), and vanilla extract or paste until smooth. Adjust consistency as needed.
0.5 cup Oil
Once the bread is completely cool, drizzle the vanilla icing over the top. Let it set before slicing and serving.

Notes

To make your own buttermilk substitute, use 1 cup of milk and add 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. You can add chopped pecans or walnuts to the streusel, or try a maple glaze for the icing. Chocolate chips or chopped apples can also be folded into the batter.