Introduction

This Classic Cinnamon Swirl Loaf is a delightful treat perfect for breakfast or an afternoon snack. Moist and softly textured, it features a rich cinnamon filling that swirls throughout the bread and a sweet glaze on top. It’s simple to make and sure to become a family favorite.

A loaf of cinnamon swirl bread is shown on a black cooling rack with one thick slice cut and placed in front. The bread has a golden brown crust with a moist, soft yellow interior swirled with dark brown cinnamon layers. The top is drizzled with white icing in thin lines that drip down the sides. The setup is on a white marbled surface with a blurred orange and cream cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk, room temperature
1/2 cup packed light brown sugar (for cinnamon swirl)
1 tablespoon ground cinnamon (for cinnamon swirl)
2 tablespoons melted butter (for cinnamon swirl)
1 cup powdered sugar (for glaze)
2-3 tablespoons milk or water (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the long sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Add half of the dry ingredients to the wet ingredients and mix on low speed just until barely combined. Pour in the milk and mix briefly. Add the remaining dry ingredients and mix only until no streaks of flour remain. Do not overmix; a few small lumps are fine.
Step 6: In a small bowl, combine the brown sugar, cinnamon, and melted butter, mixing until a thick paste forms.
Step 7: Pour about half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon mixture over the batter. Carefully dollop the remaining batter over the cinnamon layer and spread it to cover. Sprinkle the rest of the cinnamon mixture on top.
Step 8: Use a knife or skewer to swirl through the batter in a figure-eight or zigzag pattern, distributing the cinnamon mixture throughout the loaf.
Step 9: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil.
Step 10: Let the loaf cool in the pan on a wire rack for 10-15 minutes, then remove it from the pan and allow it to cool completely on the rack to prevent sogginess.
Step 11: To make the glaze, whisk the powdered sugar with 2 tablespoons of milk. Add more milk, a teaspoon at a time, until the desired drizzling consistency is reached.
Step 12: Once the loaf is fully cool, generously drizzle the glaze over the top. Slice and enjoy!

Tips & Variations

For a nutty twist, sprinkle chopped walnuts or pecans over the cinnamon swirl before adding the top layer of batter.
To keep the loaf moist, avoid overbaking and test with a toothpick starting at 50 minutes.
Use buttermilk instead of regular milk for a tangier flavor and extra tenderness.
If you prefer, substitute the powdered sugar glaze with a simple cream cheese frosting for richness.

Storage

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in foil and plastic wrap for up to 2 months. Thaw at room temperature before glazing and serving. The glaze is best added fresh before serving.

How to Serve

A loaf of cinnamon swirl bread with one thick slice cut in front of it, both showing a golden brown crust and a soft, light beige interior with visible dark brown cinnamon swirls. The loaf has white icing drizzled in thick lines on top that slightly drips down the sides. The bread rests on a black wire cooling rack placed on a white marbled surface, with blurred orange slices and warm brown background in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve the right texture. You can try whole wheat flour, but the loaf may be denser; consider replacing half the flour with whole wheat for a lighter loaf.

How do I prevent the cinnamon swirl from sinking?

Swirling gently and layering the batter carefully helps distribute the cinnamon mixture evenly. Also, using a thick paste for the cinnamon mixture helps it stay suspended without sinking to the bottom.