Description
This Cinnamon Swirl Quick Bread is a moist and flavorful loaf featuring a delightful cinnamon sugar swirl throughout. Perfect for breakfast or a sweet snack, it combines the richness of sour cream and butter with a tender crumb and a crunchy cinnamon-sugar topping. The simple method and common pantry ingredients make it an approachable and satisfying quick bread.
Ingredients
Bread Batter:
- ¾ cup (160 g) granulated sugar
- ½ cup (125 g) milk (preferably 2%)
- ½ cup (120 g) sour cream
- ⅓ cup (70 g) vegetable or canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (249 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar + Topping:
- 6 tablespoons (80 g) granulated sugar
- 2 ½ teaspoons ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Optionally, line it with parchment paper and grease the parchment for easier removal.
- Make the Batter: In a large bowl, combine ¾ cup granulated sugar, milk, sour cream, vegetable oil, egg, and vanilla extract. Mix until smooth and fully incorporated.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, baking soda, and salt. Mix until no dry streaks remain but avoid overmixing to keep the bread tender.
- Prepare Cinnamon Sugar: In a small bowl, mix together 6 tablespoons granulated sugar and 2 ½ teaspoons ground cinnamon until thoroughly combined.
- Assemble the Bread: Spread half of the batter evenly in the prepared loaf pan. Sprinkle ¼ cup of the cinnamon sugar mixture evenly over the batter. Dollop the remaining batter in large spoonfuls over the cinnamon sugar layer, then spread to cover evenly. Sprinkle about 2 ½ tablespoons of the remaining cinnamon sugar evenly on top of the batter.
- Create the Swirl: Use a butter knife to draw three diagonal lines through the batter from one corner using a down-up-down pattern, then repeat from the opposite corner so the cuts cross. This creates the signature cinnamon swirl without overmixing.
- Add Butter Topping: Drizzle 1 tablespoon of melted butter evenly over the top of the batter for a rich, crunchy crust.
- Bake: Optional: place the loaf pan on a sheet pan to catch any drips if desired. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. The top may remain relatively flat rather than doming.
- Cool: Let the bread cool for a few minutes in the pan, then gently remove it from the pan (or lift out the parchment) and transfer to a wire rack to cool completely.
- Slice and Serve: Use a sharp serrated knife to gently slice the bread for neat pieces, especially cutting across the crunchy top edge first before slicing through each piece.
Notes
- Sour Cream Substitute: You can substitute 1 cup buttermilk for the combined ½ cup milk and ½ cup sour cream. This results in a slightly different crumb texture but retains great moisture and flavor.
- Mini Loaf Pans: If using mini loaf pans, divide the batter among three pans for best results (about 260 g of batter per pan). Divide the cinnamon sugar mixture to layer and top each mini loaf (approximately 1 ¼ tablespoons each layer). Drizzle about one teaspoon of melted butter per mini loaf before baking.
- Swirling: Avoid over swirling to keep distinct layers of cinnamon sugar.
- Pan Size: Batter fills about 2/3 of an 8 1/2 x 4 1/2-inch pan. Using a sheet pan underneath is helpful at high elevations or to prevent drips.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
