Baked Cinnamon Swirl Quick Bread

Recipe Overview

• Prep time: 15 mins
• Bake time: 50–60 mins
• Servings: 8 to 10 slices

Ingredients

• The Cinnamon Swirl Mixture:
  • 1/3 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon unsalted butter, melted (optional, but helps bind the swirl)
• The Bread Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk (or regular milk mixed with 1 tablespoon of lemon juice or white vinegar)
• The Optional Glaze:
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter, or line it with a strip of parchment paper for easy removal.
2. Make the Swirl: In a small bowl, whisk together the brown sugar and cinnamon (and melted butter, if using) until it resembles damp sand. Set aside.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes until light, fluffy, and pale.
5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
6. Combine Wet and Dry Alternately: With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts (begin and end with the flour). Mix just until combined—do not overmix, or the bread will lose its tender crumb.
7. Layer the Batter and Swirl:
   • Pour half of the thick batter into your prepared loaf pan and smooth the top.
   • Sprinkle about two-thirds of the cinnamon-sugar mixture evenly over this bottom layer.
   • Spoon the remaining batter carefully over the cinnamon layer, smoothing it out.
   • Sprinkle the remaining cinnamon-sugar mixture over the very top of the loaf.
8. Create the Swirl: Take a butter knife or a thin skewer and gently drag it in a zig-zag pattern through the batter vertically to create a marbled ribbon effect.
9. Bake: Bake at 350°F (175°C) for 50 to 60 minutes. A toothpick inserted into the center of the loaf should come out clean or with a few moist crumbs (avoid mistaking melted brown sugar for wet batter).
10. Cool and Glaze: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. If desired, whisk the glaze ingredients together and drizzle it over the top once the loaf has cooled.

Pro-Tips for Success

• The Buttermilk Benefit: Using buttermilk creates a wonderfully tender crumb and reacts with the baking soda to give the quick bread a great rise. If you don’t have buttermilk on hand, whole milk mixed with a splash of lemon juice works wonders.
• Serving Suggestion: This bread is phenomenal served warm with a pat of salted butter, alongside a cup of coffee or tea.