Print

Classic Cinnamon Swirl Loaf Recipe

Print Recipe

★★★★★

5 from 124 reviews

This Classic Cinnamon Swirl Loaf is a moist, tender, and flavorful quick bread featuring a delightful cinnamon sugar swirl throughout. Topped with a sweet glaze, it’s perfect for breakfast, brunch, or an afternoon treat. The secret to its ideal crumb is minimal mixing to keep the loaf soft and fluffy, combined with a rich cinnamon swirl and a glossy powdered sugar glaze.

Ingredients

Scale

For the Loaf:

  • 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

For the Cinnamon Swirl:

  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk (or water), or as needed for consistency

Instructions

  1. Preheat & Prep: 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.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
  3. Cream Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
  4. Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract to incorporate flavor.
  5. Achieve Moist Crumb Magic (The Secret to No More Dry Loaf!): 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. Avoid overmixing to prevent a tough, dry loaf; it’s okay if a few small lumps remain.
  6. Prepare Cinnamon Swirl: In a small bowl, combine light brown sugar, ground cinnamon, and melted butter. Mix until it forms a thick, spreadable paste.
  7. Assemble the Loaf: Pour about half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon swirl mixture over the batter. Gently dollop the remaining batter over the cinnamon layer and carefully spread to cover. Sprinkle the remaining cinnamon mixture evenly on top.
  8. Create the Swirl: Using a knife or skewer, swirl through the batter in a figure-eight or zigzag pattern to distribute the cinnamon mixture throughout the loaf.
  9. Bake to Perfection: Bake for 50-60 minutes until a wooden skewer inserted in the center comes out with moist crumbs but no wet batter. If the top starts to brown too quickly, loosely tent the loaf with foil to prevent burning.
  10. Cool Down: Let the loaf cool in the pan on a wire rack for 10-15 minutes, then carefully remove it to cool completely on the rack. Cooling on a rack prevents a soggy bottom.
  11. Make the Glaze: In a small bowl, whisk together powdered sugar and 2 tablespoons of milk. Add more milk, one teaspoon at a time, until the glaze reaches your desired drizzling consistency.
  12. Drizzle & Serve: Once the loaf is completely cooled, generously drizzle the glaze over the top. Slice and enjoy your perfectly moist cinnamon swirl loaf!

Notes

  • Do not overmix the batter to avoid developing gluten, which makes the loaf tough and dry.
  • Room temperature eggs and milk ensure better texture and mixing.
  • If the loaf top browns too quickly during baking, cover loosely with foil to protect it.
  • Use parchment paper with overhanging edges in the loaf pan for easy removal of the bread.
  • Allow the loaf to cool completely before glazing for the best presentation and flavor.

Keywords: cinnamon swirl loaf, cinnamon bread, quick bread, cinnamon swirl, baked cinnamon bread, glazed loaf, moist cinnamon bread

Find it online: https://nataliereeve.com/classic-cinnamon-swirl-loaf-recipe/