Cinnamon Swirl Bread

Cinnamon Swirl Bread

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bettina 4

"This is a super quick batter bread that is wonderfully moist and yummy!"
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1 h servings 233 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
  2. In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
  3. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
  4. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.


  1. 337 Ratings

Most helpful positive review

Extremely easy and so good. I added a little vanilla to the mix and used brown sugar instead of white for the cinnamon sugar mixture and added nutmeg. I doubled the brown sugar mixture so there ...

Most helpful critical review

Wasn't as good as I was hoping, but it did make for a good bed time snack. I didn't have any baking powder, so I added about 1/2 tsp of baking soda and a splash of vanilla. I wanted to substitu...

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Most positive
Least positive

Extremely easy and so good. I added a little vanilla to the mix and used brown sugar instead of white for the cinnamon sugar mixture and added nutmeg. I doubled the brown sugar mixture so there ...

GREAT recipe. I've made it 3 times this week, it's one I got in a magazine years ago, but misplaced. My family loves it, be sure to use the right sized pan, if you don't, then the bread will be ...

OMG, this is sooo delicious! I used applesauce instead of oil to lower fat content. The bread is still moist, and good! Thanks for sharing this keeper!

Five stars and two thumbs up from me. I made no changes to the recipe other than using an 8x4” loaf pan and after preparing it and tasting it (well, to be honest eating a good-sized slice) I ca...

I used brown sugar instead of white for the topping, and increased the cinnamon to 1 tablespoon. This came out very good. I like to eat this topped with "Sunday Best Fruit Salad" (from this si...

This was easy and yummy!! I substituted half of the milk with cinnamon hazelnut refrigerated coffee creamer. That was tasty! When I make it again, I think I'll cut back the sugar just a littl...

This shouldn't be called bread but, rather, coffee cake or sweet bread. But as it is, it turned out really well and is delicious! I made it a 2nd time and increased the eggs to 2, the oil to 1/2...

An absolute family favorite. I made these into muffins and mini loaves of bread. I also used the vanilla glaze recipe from this site to drizzle over the top. I made these for my daughter's sw...

GREAT RECIPE! I make this all the time, and always get compliments for it. It's so easy to make, and the ingredients are so simple. Instead of putting half the batter. I actually divide the batt...

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