Name: Cinnamon Sugar Swirl Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 cup milk; 1 tsp vanilla extract; 2 tbsp vegetable oil; 1/4 cup granulated sugar; 1 1/2 tsp ground cinnamon

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Introduction

Cinnamon Sugar Bread is a delightful treat perfect for breakfast or an afternoon snack. Its soft, tender crumb combined with a sweet cinnamon swirl makes every bite a comforting experience.

The image shows several slices of a cinnamon swirl cake arranged diagonally on white marbled paper. The cake has two main layers in each slice: a light golden yellow sponge base with a dark brown cinnamon swirl running through it in a marbled pattern. The top layer is a slightly darker brown, crumbly crust with white icing drizzled across in thin, uneven lines. Next to the cake slices is a clear glass bowl filled with smooth white icing, holding a silver spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
1 cup milk
1 tsp vanilla extract
2 tbsp vegetable oil
1/4 cup granulated sugar (for swirl)
1 1/2 tsp ground cinnamon (for swirl)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Step 2: In a small bowl, combine the cinnamon and 1/4 cup of granulated sugar to make the cinnamon sugar swirl.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: In a large bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Then mix in the egg, milk, vanilla extract, and vegetable oil until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
Step 6: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
Step 7: Add the remaining batter on top, then sprinkle the remaining cinnamon sugar over it. Use a knife to gently swirl the cinnamon sugar into the batter for a marbled effect.
Step 8: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

For extra moisture, substitute half the milk with sour cream or yogurt.
Try adding chopped nuts or raisins to the batter for added texture and flavor.
Use brown sugar instead of granulated sugar in the swirl for a richer taste.
Make mini loaves or muffins using the same batter for easy portioning and gift-giving.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped bread for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve the right texture. If you want to use whole wheat flour, substitute up to half for a denser, nuttier loaf.

How do I know when the bread is done baking?

The best way is to insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. If it’s wet with batter, continue baking and check every 5 minutes.