🍞😍🎉 This Brown Sugar Cinnamon Bread is an easy, one-bowl, no-mixer recipe! Light and fluffy in the middle with a crusty cinnamon-sugar exterior that’s reminiscent of a streusel topping, it’s irresistibly delicious! The ribbon of cinnamon sugar that runs through the middle is a perfect touch!
Cinnamon Swirl Quick Bread Recipe
This brown sugar cinnamon bread is so fast and easy to make and comes together in 5 minutes with a whisk, in one bowl. I love it when I don’t have to drag out my mixer, because it would seem to defeat the purpose of calling a bread a ‘quick bread’ if the ingredients need to be creamed, creating more dishes. Nothing quick about that!
The same cinnamon-sugar mixture that’s sprinkled on top before baking is also sprinkled into the batter, creating a cinnamon-sugar swirl in the middle of the loaf. The only way to create that thick, delectable wall of sweet crust on top is to sprinkle cinnamon-sugar generously over the surface before baking.
Then, the ribbon of cinnamon-sugar that floats through the interior provides another pop of flavor. The cinnamon flavor is present and notable, but it’s not overwhelming. Feel free to add more if you’re a true fiend.
The bread is flavorful enough that it doesn’t need butter, but if you’re so inclined, toasting it and smearing liberally with butter takes it from really good to gobble-the-whole-loaf supremely good!
I come back to this recipe time and time again. Making it again today!
Sabah
Homemade Cinnamon Swirl Bread Ingredients
For this cinnamon sugar quick bread recipe, you’ll need:
- Salt
- Granulated sugar (white sugar)
- Cinnamon
- Unsalted butter
- Egg
- Light brown sugar
- Canola oil
- Vanilla extract
- Buttermilk – If you don’t normally keep buttermilk on hand, you can cheat and make some with regular milk by adding 1 or 2 tablespoons of vinegar or lemon juice to one cup of milk and waiting for about 10 minutes
- All-purpose flour
- Ground nutmeg
- Baking soda
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Cinnamon Sugar Swirl Bread
This cinnamon swirl quick bread with sugar is super simple to make! Here’s a look at how the bread is prepared:
- In a small bowl, stir together the granulated sugar and cinnamon. Set aside.
- In a separate large bowl, whisk together the melted butter, egg, brown sugar, oil, and vanilla, followed by the buttermilk. When making the quick bread batter, it’s important that you give the melted butter a couple of minutes to cool down before mixing it in with the other wet ingredients. If you mix everything together all at once, you might wind up accidentally scrambling the egg with the hot butter.
- Add the remaining ingredients and stir until just combined. The cinnamon bread batter will be a little lumpy, and that’s totally normal. Don’t try to stir out all the lumps, otherwise you’ll over work the batter and your bread won’t be as fluffy once baked.
- Turn HALF the bread batter into a greased 9×5-inch loaf pan and sprinkle three-quarters of the cinnamon-sugar mixture over top. Top with the remaining batter and sprinkle the rest of the cinnamon-sugar mixture over top.
- Bake your cinnamon swirl bread until the top is set and a toothpick inserted in the center comes out clean. For easier cleanup, I recommend inverting the bread over your kitchen sink or a paper towel since some of the cinnamon-sugar topping will fall off when you remove the loaf from the pan.
Recipe FAQs
No, an 8×4-inch loaf pan will be too small for this cinnamon quick bread recipe. You must use a 9×5-inch pan for this recipe.
Yes, cinnamon sugar bread freezes really well. Let it cool to room temperature, then pop it into a freezer bag or wrap it in multiple layers of plastic wrap. When you’re ready to eat the frozen loaf, set it on the counter overnight to thaw.
Most likely, yes! Raisins or chopped nuts would both be great in this cinnamon swirl bread. You’d only want to add about 3/4 cup of mix-ins total, otherwise your bread will overflow in the oven.
Yes, I’ve made this into muffins before, and they turned out beautifully! You’ll want to check your muffins around the 18-minute mark and bake a minute or two more at a time until you figure out the exact amount of time they should be in the oven. You’ll know your muffins are done baking when they’re golden and springy to the touch.
Swirled Cinnamon Sugar Bread
Equipment
- 1 Small Bowl
- 1 Small Microwave-Safe Bowl
- 1 Wire Rack
Ingredients
Cinnamon Sugar
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Bread
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- ¼ cup canola or vegetable oil
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon ground nutmeg
- ¾ teaspoon baking soda
- pinch salt, optional and to taste
Instructions
- Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
- In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don’t scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.
- Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be thick and lumpy. Don’t try to stir the lumps smooth.
- Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.
- Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it’s necessary to form the crust, and not all of it aheres.
- Bake for 45 to 55 minutes (mine took 50), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.
- Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cinnamon Sugar Desserts:
Cinnamon Sugar Pretzel Twists – Baked in a muffin pan and made with refrigerated dough to save time, you’re going to LOVE how FAST and EASY these finger-lickin’ sweet pretzel bites are!
Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!
Snickerdoodle Bread — Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering.
Cinnamon Coffee Cake — Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE! Soft, fluffy, light, and of course it’s perfect with coffee!
Honey Bun Cake — Tastes like a Honey Bun in cake form! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid! Fast and EASY!
Glazed Cinnamon Roll Cake — The flavor of cinnamon rolls in a soft, tender, EASY cake! One bowl, no mixer, and you’re going to love the tangy-sweet GLAZE!
Originally published April 24, 2013 and republished October 2, 2020 with updated text.
I read through the instructions and noticed at the end that you can make these into muffins. I love to make muffins and wrap them individually to eat on occasion. When I made the muffins, my intent was to put some in my daughter’s goodie bag for her birthday. I did just that but after taste testing these, I will need to make another batch this week because they are almost gone.
Thanks for the 5 star review, Dianne, and I’m glad to hear this recipe turned out great for you as muffins and that you plan to make more!
I come back to this recipe time and time again. Making it again today!
Thanks for the 5 star review, Sabah, and I’m glad to hear this is a longtime favorite of yours and you’re making it again today!
great