Breads & Banana Bread
Cinnamon Swirl Quick Bread
A tender buttermilk loaf with ribbons of cinnamon sugar through the middle and a simple vanilla glaze.
- Prep
- 20 mins
- Cook
- 55 mins
- Total
- 1 hr 50 mins
- Serves
- 10
- Level
- Easy
The cinnamon swirl is layered right in the loaf pan, with a little swirling with a knife to marble it. A buttermilk batter keeps the loaf soft for days. Let it cool completely before glazing, or the glaze will run off.
Ingredients
Serves 10
Directions
- Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
- Whisk the flour, baking powder, baking soda and salt. In a small bowl, mix the brown sugar and cinnamon.
- Beat the butter and granulated sugar 2 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
- Add the dry ingredients in three parts, alternating with the buttermilk, mixing just until combined.
- Spread half the batter in the pan, sprinkle with half the cinnamon sugar, repeat, then drag a knife through once or twice to swirl.
- Bake 50 to 60 minutes, until a toothpick comes out clean. Cool 15 minutes in the pan, then cool completely on a rack.
- Whisk the powdered sugar with 2 tablespoons milk, adding more a little at a time until pourable, and drizzle over the loaf.
Tips and make-ahead notes
- Don't swirl more than twice or the cinnamon will blend into the batter.
- Keeps 3 days at room temperature, or freezes un-glazed for 2 months.
- Replace the buttermilk with plain yogurt thinned with a little milk.
Nutrition per serving
- Calories
- 270
- Carbohydrates
- 43g
- Protein
- 4g
- Fat
- 9g
- Fiber
- 1g
- Sodium
- 270mg
Estimated. Values change with brands, portion sizes and substitutions.
