Cinnamon Swirl Quick Bread

5 from 1 vote

This Cinnamon Swirl Quick Bread is a cinch to prepare and absolutely scrumptious with it's thick swirl of cinnamon and brown sugar in the middle of rich, moist vanilla quick bread! There's even more cinnamon and sugar sprinkled on top for a wonderful finish and a little crunch!

Prep Time15

Cook Time50

Total Time1 5

Course: Bread

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Amy Nash

Ingredients

Batter

1 cup granulated sugar
2 large eggs room temperature
½ cup sour cream room temperature
½ cup milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Cinnamon Sugar

½ cup brown sugar
1 Tablespoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Prepare a 9x5-inch loaf pan by lining with a parchment paper sling or spraying with baking spray.
In a large bowl, combine the sugar, eggs, sour cream, milk, oil, and vanilla extract and whisk together.
Add the flour, baking powder, baking soda, and salt. Stir together until combined. Set aside.
In a small bowl, mix the cinnamon and brown sugar together.
Add about ½ of the batter to the prepared loaf pan. Sprinkle ¾ of the cinnamon sugar mixture evenly over the top of the batter, then use a butter knife to swirl it in a few times.
Add the remaining batter on top of the cinnamon sugar layer, then sprinkle with the remaining cinnamon sugar mixture.
Bake for 50 to 65 minutes until a skewer inserted in the center of the bread comes out clean.

Notes

If your bread starts getting dark on top too quickly, loosely cover the bread with a piece of aluminum foil for the last 30 minutes of baking.
Greek yogurt is a good substitute for sour cream.

Nutrition