Cinnamon Swirl Bread Recipe -
Cinnamon Swirl Bread Recipe
  • READY IN 1 hr

Cinnamon Swirl Bread

Recipe by  

"This is a super quick batter bread that is wonderfully moist and yummy!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2009

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 was enough to put on top of the bread to form a nice crunchy coating while baking.

Most Helpful Critical Review
Jul 23, 2003

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 substitute buttermilk for the regular, but didn't have any. I really didn't think it was sweet enough...even with all of the cinnamon sugar swirled in, which did give it a nice appearance. My son enjoyed it, so I'm glad I gave it a try. Thanks for sharing.

Sep 24, 2007

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 doughy. Also, sometimes it takes mine 45 minutes, other times it takes 50 minutes. Just test it with a toothpick. I always start the timer at the lowest suggested baking time. That way I don't have burned stuff. Also, make sure you have an oven thermometer. I don't like low star ratings because an oven is off, or somebody changed the recipe, or didn't use the right pan size.

Aug 22, 2006

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!

May 04, 2007

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 site) for breakfast.

Aug 08, 2012

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 can confidently report no changes are necessary – nothing added, nothing substituted, nothing omitted. You could change this or that if for some reason you felt compelled to, but it wouldn’t make this any better. It’s a pretty loaf, first of all; very inviting. Some baked goods taste better than they look, but this is good from the get-go, and you’d be proud to serve it to “company.” The bread is at once moist, cinnamon-y with a delightfully sugary, crackly top. It's incredibly flavorful, even tho’ there are no flavor enhancers (other than salt) like vanilla, brown sugar or butter. None are needed, nor would they improve the structure or taste in any way. With common pantry staples you are likely to always have on hand, this is one of those recipes you can just get into the kitchen and dig into without sorting through a ton of reviews while making notes of advised tweaks and changes. Mix this up simply following the recipe as it’s written and enjoy.

Feb 08, 2006

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 little since that added quite a bit of sweetness. Also, I need to cook it a little longer, as it was quite doughy in the middle but a little experimenting with my oven should fix that! I didn't wrap it and let it sit overnight, though I know that this does improve quick breads. Thanks for a great recipe with ingredients most have on hand! One more thing...the three star rating given by a previous poster can't really be considered accurate as baking soda and baking powder are two VERY different things and interchanging them would greatly alter a recipe.

May 15, 2006

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 cp butter, decreased the milk to 3/4 cp, and added 1 tsp vanilla. I also added 1/4 cp chopped peanuts to the cinnamon sugar mixture. It turned out better yet! So the original recipe is an excellent basic one to which you can make your own changes. Thanks, Bettina Bryant!


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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