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Cinnamon Swirl Quick Bread

Cinnamon swirl quick bread with a tender sour-cream crumb and a dramatic cinnamon-brown sugar spiral through the center. Baked in a loaf pan until golden and finished with a simple vanilla glaze drizzle.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
Cinnamon swirl
  • 0.3333333333 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter
Vanilla glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat oven to 350F and grease a 9x5 loaf pan with a light coat so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, and salt until evenly combined and no streaks remain.
Mix the wet ingredients
  1. Beat softened unsalted butter and granulated sugar until fluffy and lighter in color, then beat in eggs and vanilla extract.
  2. Beat in sour cream until the batter looks smooth and cohesive.
Combine batter
  1. Fold the flour mixture into the wet ingredients just until no dry pockets are visible.
Make the cinnamon swirl and assemble
  1. Mix brown sugar, cinnamon, and melted butter until it forms a thick, spreadable swirl mixture.
  2. Pour half the batter into the loaf pan, spoon the cinnamon swirl over it, then top with remaining batter.
  3. Swirl the surface with a knife in gentle S-shaped strokes so the cinnamon creates a streaked spiral through the loaf.
Bake and finish
  1. Bake at 350F for 55-60 minutes, until a toothpick inserted in the center comes out clean with only a few moist crumbs.
  2. Let the loaf cool briefly, then drizzle vanilla glaze over the top for a glossy finish.

Notes

Pro tip: swirl gently—too much mixing can turn the cinnamon streaks muddy. Store wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream in the same amount for a similar tender crumb.