Cinnamon Swirl Bread Recipe

Ever have one of those days where you just need a hug in the form of a warm, cinnamon-sugar swirl loaf? This recipe is like wrapping yourself up in your favorite cozy blanket while binge-watching feel-good shows. Let’s get baking and add a little sweetness to our day!

The scent of freshly baked bread always brings me comfort. My bread is good enough for the kind of person who needs the boost of confidence that comes from eating fresh-baked goods (and who doesn’t?).

It’s heady with the sweetish smell of all-purpose flour, a mild but inviting hint of cinnamon, and the incomparable aroma of vanilla. In daytime and in nighttime (which is when my pseudo-baker’s routine often spills over into the hours after sunset), I eat this bread with impunity, slicing off pieces as I wish.

Cinnamon Swirl Bread Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrate content; essential for texture.
• Granulated sugar: Adds sweetness; aids in browning and tenderizing.
• Baking powder: Leavening agent; creates light, airy texture.
• Ground cinnamon: Adds warmth; packed with antioxidants and potential health benefits.
• Vegetable oil: Contributes moisture and richness; a source of healthy fats.
• Vanilla extract: Enhances sweetness and depth; adds aromatic flavor.
• Egg: Provides structure and moisture; adds protein.

Cinnamon Swirl Bread Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar, divided
• 1/2 teaspoon ground cinnamon
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 tablespoons butter, melted

How to Make this Cinnamon Swirl Bread Recipe

1. Set your oven to 350°F (175°C) and make a 9×5-inch loaf pan ready for your bread batter by greasing it with either butter or non-stick spray.

2. In a bowl for mixing, combine the flour, baking powder, and salt very well by whisking.

3. In another bowl, mix together 1/2 cup of the granulated sugar and the ground cinnamon, and set aside.

4. In a big mixing bowl, lightly beat the egg, then mix in the milk, canola oil, and vanilla extract.

5. Slowly incorporate the dry flour mixture into the wet ingredients, mixing to a barely combined state. Do not overmix.

6. Distribute half the batter into the prepared loaf pan, spreading it evenly.

7. Dust half of the mixture of cinnamon and sugar over the batter in the pan.

8. Put the rest of the batter over the cinnamon-sugar layer, then top with the rest of the cinnamon-sugar mixture.

9. Pour the melted butter over the top of the loaf.

10. Preheat your oven to 350°F. Then, grease and flour an 8-by-4-inch loaf pan. In a medium bowl, combine the sugar, flour, cinnamon, and a little salt. Then, in another bowl, combine the eggs, melted butter, and sour cream. Slowly beat the wet mixture into the dry mixture until just combined.

Cinnamon Swirl Bread Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Non-stick spray or butter (for greasing the pan)
4. Two mixing bowls
5. Whisk
6. Measuring cups and spoons
7. Spatula or spoon for mixing
8. Knife (for spreading batter evenly)

FAQ

• Q: Can I substitute whole wheat flour for all-purpose flour?A: Yes, it is possible to use whole wheat flour; however, it may lead to a denser bread. It would be preferable to use a 50/50 mix to keep a lighter texture.
• Q: How can I make this bread dairy-free?A: Replace the milk with almond, soy, or oat milk and make sure the butter is plant-based.
• Q: Can I add nuts or raisins to this recipe?A: Certainly! After combining the batter, and before pouring it into the loaf pan, mix in approximately 1/2 cup of chopped nuts or raisins.
• Q: How should I store leftover cinnamon swirl bread?A: Keep the bread in a container that does not allow air to enter; it can stay at room temperature for up to 3 days and last a week in a chilly club. (I prefer the bread at room temperature, but it does refrigerate well; I slice it before putting it in the cool box.)
• Q: Can this recipe be doubled?A: Yes, you can double the ingredients and use two separate loaf pans to bake them for best results. However, my recommendation is to bake in one loaf pan if you can only use one at a time. The reason is that with the doubling of ingredients, you may encounter some difficulties with the baking process because of the increased density of the loaf.
• Q: How do I keep the cinnamon swirl from sinking to the bottom?A: Make certain that your batter is thick and layer it and the cinnamon mixture evenly to achieve the appearance of a swirl.
• Q: Can I freeze the bread for later use?A: Yes, the cooled bread should be tightly wrapped in plastic wrap, then placed in either an airtight container or a freezer bag, and it can be stored in the freezer for up to 3 months.

Cinnamon Swirl Bread Recipe Substitutions and Variations

Whole wheat flour can be used to make a healthier version of all-purpose flour.
Coconut sugar or honey can substitute for granulated sugar, providing a different sweetener option.
Melted coconut oil or olive oil can be used instead of vegetable oil.
Almond milk or oat milk can replace milk for a dairy-free option.
Margarine can be used in place of butter when a non-dairy substitute is desired.

Pro Tips

1. Room Temperature Ingredients: Make sure the egg and milk are at room temperature before mixing. This helps the ingredients combine more smoothly and can result in a better texture for your bread.