Cinnamon Swirl Quick Bread Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Quick Breads are great for all sorts of reasons. Of course, the obvious: because they’re quick. With no yeast involved, you get the benefits of eating freshly baked bread faster. Plus there’s none of that pesky omg-is-it-gonna-rise-right??? business. Definite perk. Another benefit? It sort of has a cake-like texture. And when you’re making a sweet quick bread (like this one), it tastes like you’re eating cake! But it’s actually bread. Which means you can eat it for a meal (it’s totally breakfast appropriate!) and stuff… we’re all on board with that, right? This bread is so easy to make (even my 4-year old can handle it!). You don’t even have to swirl anything– the swirls will happen naturally in the layers as the edges of the bread rise in baking before the center does. Cool, huh? Oil and sour cream make this bread incredibly moist and soft (and bonus– you can even use plain or vanilla Greek yogurt in place of the sour cream for a little added protein). And while the cinnamon crumble and the simple glaze on top are totally optional (it’s still delicious without), they add some extra cinnamon and sweetness that really put this loaf of bread of the top! Continue to Content Cinnamon Swirl Quick Bread Print Ingredients 2 cups flour 1/2 cup granulated sugar 1/2 cup brown sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/2 cup vegetable or canola oil 1 cup sour cream 3 eggs, beaten 2 tsp vanilla extract For the Cinnamon Swirl: 2/3 cup sugar 1 tbsp cinnamon For the Crumble Topping: 1/2 cup flour 1/4 cup sugar 1/4 cup butter, softened 1 tsp cinnamon For the Simple Glaze: 2/3 cup powdered sugar 1 1/2 tbsp water Instructions Preheat oven to 350ºF. Line a 9x5x3 loaf pan with foil and lightly grease. In a large mixing bowl, mix together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, and baking soda. Add the oil and mix until small lumps begin to form. Add the sour cream, eggs, and vanilla. Mix JUST UNTIL batter forms (do not over mix). The batter will be lumpy, and that's okay. Mix together the 2/3 cup sugar and 1 tbsp cinnamon. Pour and spread 1/3 of the batter into the prepared loaf pan. Sprinkle 1/2 of the cinnamon sugar mixture over top. Pour and spread 1/3 of the batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar over top. Pour and spread the remaining batter over the layer of cinnamon sugar. Set aside to prepare crumble topping. For crumble topping: Mix together the flour and sugar in a medium mixing bowl. Cut in the butter until a crumble forms (I like to use my fingers about halfway through the "cutting"). Sprinkle the crumble over top of the bread batter. Bake: Bake for 60-70 minutes until toothpick inserted comes out clean. For the glaze: Use a fork to whisk together the water and the powdered sugar until thick glaze forms. Drizzle over the freshly baked bread. Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post! Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group! Recommended Pins: Cranberry and Almond Bread Frosted Pistachio Bread Chocolate Chip Banana Bread Zucchini Bread with Crumb Topping Peanut Butter and Jelly Banana Bread Cinnamon Swirl Banana Bread Healthier Banana Bread Pin it: Lemon Poppyseed Banana Bread Pin it: Scotcheroo Banana Bread Pin it: 100+ Sweet Bread Recipes
Is this the bread your daughter was patting in the video in IG? Looks even better baked up! Pinned! Reply
I love quickbreads and I love cinnamon-swirl stuff! Normally you only see cinnamon-swirl breads with yeast so this is a fun idea! And that crumble topping and glaze, oh yea! pinned 🙂 Reply
With a name like Cinnamon Swirl it has to be fabulous! Quick breads are the best and this looks so wonderful. Yum! p.s. I just love cooking with my kiddos too! Your daughter is too cute! Reply
Thanks Jamie 🙂 I try to have her in the kitchen with me as much as possible– it’s messier, but it’s fun! Reply
Oooh, I love this! I love cinnamon swirl bread but sometimes I just don’t feel like messing yeast. I’m definitely making this soon! Reply
You know….. I don’t know! We ate it fresh and warm, and it’s totally gone! I think it would toast well if you omitted the crumble topping. The crumbs would just make a mess in the toaster and burn! Reply
This looks delicious. I may have to make this for a bake sale our church is having. I also may try it sometime with soft whole wheat and sucanat. Reply
I love a good quick bread recipe!! this cinnamon swirl quick bread looks fabulous!! and I totally agree with using the sour cream. . I love adding this to my cakes too!!! delicious! Reply
Seriously! how does anyone make a cake without sour cream anymore?! It’s my favorite secret weapon 😉 Reply
I am all over this bread. I happen to have a little love affair with quick breads (and coffee)!! Reply
This looks wonderful! And love the icing on the top, I bet it makes it taste like a cinnamon roll!! Reply
I heart quick breads Ashton and this one looks ridiculously good. That swirl is killing me – so perfect! Pinned! Reply
This looks soooo yummy! Can you please clarify the amount used in the cinnamon swirl? It’s listed in the ingredients as 2/3 cup, but in the instructions you use 1 cup? Thanks! Reply
This is undoubtedly one of the best cinnamon swirl breads I have seen! And the no yeast is just making it even easier to make. I cannot wait to try this and steal all of the crumb topping from everyone else pieces! 🙂 Reply
These photos are freakin’ gorge, Ashton! Aaaaand now I want a fat hunk of cinnamon swirl bread slathered in butter. Yum! Reply
That cinnamon swirl, that glaze-I must have this bread!! It looks like the perfect breakfast choice! 😉 Pinned! Reply
i just made this amazing quickbread this morning… and it rose high, high, high! the cinnamon swirl is delectable and caramelized and it’s an absolute winner. gonna keep this recipe in my ‘favorites’ section. my voracious younger brothers (one is a hockey player and the other one works out like it’s his job) scarfed this as soon as i popped it out of the loaf man. the whole house smells like cinnamon sugared dreams. yummmmm. thanks for the quick brilliance that is this recipe! 🙂 Reply
This sounds and looks heavenly! I can totally see myself eating these for breakfast next Sunday. Reply
Totally going to try this so I can take some to my neighbor. Have you had success with it in mini loaf pans? Would you do 3 or just 2? Reply
I haven’t tried mini loaf pans, but off the top of my head, I’m actually thinking 4! let me know if you try, and how many you used! Good luck 🙂 Reply
This bread is super sweet, and amazing!! Simple enough to bake with my daughter and delicious enough that no one believes I baked it!! Thank you for sharing! The crumbly topping makes this recipe!! We loved it 🙂 Reply
I thought for sure this would be super moist, using 3 eggs, oil, and greek yogurt but it was the opposite. Super dry. Could that be because I used brown sugar and half wheat flour and half white? I didn’t have any white sugar so I’m guessing it had to be the brown that threw it off. Reply
Hmmm… honestly, I don’t think brown sugar would dry it out since it’s just normal sugar + molasses! But you may be right about the wheat flour– that could have changed things. I haven’t tried it with half wheat myself, so I’m afraid I don’t have any suggestions. Bummer! Reply
I have made this quick bread 3 times now and it is amazing, my boyfriend instantly fell in love with it and he requests it now. My only problem is each time my loaf collapsed  a bit into itself and did not stay nice and risen after I took it out of the oven. It came out perfect and then collapsed. Any idea why? I did not alter the recipe. Reply
Hmm… I’m not quite sure! Bummer! I would normally just assume that it hasn’t baked long enough, but I’m assuming (if you’ve made it three times!) that it’s definitely been baked all the way through in the middle? Reply
Hello Ashton ur food blog is beautiful!!!! Ur food photography is  drool worthy  delicious. I have a quick question i was just wondering if u could use lite sour cream? Thanks Reply
made this today & it was delicious! Â Used coconut oil and yogurt because didn’t have sour cream. Â It was outstanding! Â Will definitely be making this again. Â Thanks for sharing. Reply
