Easy Cinnamon Swirl Loaf. A moist, soft, and delicious tasting loaf cake, perfect with a morning coffee! This is a wonderful no yeast, quick bread recipe, full of flavor, soft and fluffy, and really easy to make too.
This Easy Cinnamon Swirl Loaf is a perfect snack with a morning tea or coffee, and always a hit when your loved ones find a slice in their lunch box!
This loaf is incredibly easy to make and the smell when this is baking is just wonderful, perfect with a nice cup of tea or glass of cold milk. Ahhhhh!
Can I freeze this cinnamon swirl loaf?
You can freeze this cinnamon swirl loaf, so if you wanted to make a few batches, and maybe even slice them before freezing, that would work.
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For those of you who are only cooking for one or two people, this is a great idea to freeze in slices and just take out a couple of slices when you wish.
We've got a whole range of easy and delicious cakes made from scratch, from pound cakes to party, celebration cakes.
So make sure you check them out and save any which you'd like to try.
This quick bread recipe is one of our most popular at Lovefoodies and we've had so many great reviews so a big thank you to all of you who take the time to write comments and reviews below and over on our Pinterest page too!
So let's just get straight to the recipe. After all, that's why you're here!
Recipe by Adelenne Lee
Prep Time
10 minutes
Cook Time
45 - 50 minutes
Yield
1 loaf
INGREDIENTS
2 cups All Purpose / Plain flour
1 ½ cups regular sugar
1 tsp baking powder
½ tsp salt
1 ¼ cup buttermilk
1 tsp Vanilla Extract
1 egg
¼ cup canola oil
1 Tbsp cinnamon powder
The Glaze
¼ cup powdered/icing sugar
2 tsp milk
INSTRUCTIONS
1. Preheat oven to 350 °F (180 °C). Grease a 9-in loaf pan. Use our homemade pan release recipe to grease your pan. It's easy!
2. Combine the flour, 1 cup sugar, baking powder, salt, buttermilk, egg, vanilla, and oil; stir just until moistened.
3. In a small bowl, combine cinnamon and remaining sugar.
4. Pour half of the batter into bread pan; sprinkle with half of the cinnamon-sugar.
Spread with remaining batter and sprinkle with remaining cinnamon-sugar.
5. Using a skewer or knife, cut through the batter to swirl a few times.
6. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely.
7. For the glaze, combine icing / powdered sugar and enough milk to reach desired consistency; drizzle over loaf.
Allow to cool. Store in an airtight container.
You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.
Be sure to check out these Cinnamon Roll Banana Muffins too! Easy and delicious!
We'd love to hear from you and what you thought of our easy cinnamon swirl loaf cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Easy Cinnamon Swirl Loaf
Easy Cinnamon Swirl Loaf. A moist, soft, and delicious tasting loaf cake, perfect with a morning coffee! This is a wonderful no yeast, quick bread recipe, full of flavor, soft and fluffy, and really easy to make too.
Ingredients
- 2 cups All Purpose / Plain flour
- 1 ½ cups regular sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 ¼ cup buttermilk
- 1 tsp Vanilla Extract
- 1 egg
- ¼ cup canola oil
- 1 Tbsp cinnamon powder
The Glaze:
- ¼ cup powdered / icing sugar
- 2 tsp milk
Instructions
- Preheat oven to 350 °F (180 °C). Grease a 9-in loaf pan.
- Combine the flour, 1 cup sugar, baking powder, salt, buttermilk, egg, vanilla and oil; stir just until moistened.
- In a small bowl, combine cinnamon and remaining sugar.
- Pour half of the batter into bread pan; sprinkle with half of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining cinnamon-sugar.
- Using a skewer or knife, cut through the batter to swirl a few times.
- Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely.
- For the glaze, combine icing / powdered sugar and enough milk to reach desired consistency; drizzle over loaf.
- Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche.
-
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
Nutrition Information:
Yield: 10 Serving Size: 1 loafAmount Per Serving: Calories: 289Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 232mgCarbohydrates: 54gFiber: 1gSugar: 34gProtein: 4g
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Billie
says:I made two of these the first time, I am going to do another one soon after getting your answer to my question.I did not get the glaze to look like the picture, help me with this. The loaf was still delicious, will definitely make often.
A Baker
says:I made this for New Year’s morning breakfast, and it met with rave reviews! Thanks for the easy recipe?
Robin Wessel
says:Can you bake this in a Bundt Pan?
Lovefoodies
says:Hi Robin, sure! I would suggest reducing the bake time by 10 minutes and checking then. As you know, bundt pans will cook quicker.
Happy baking!
Franceska
says:I love making these cinnamon breads in the fall (to accompany the house with apple sauce smells) Would you know the temp and time for mini loaf pan? I have a pan with 8 mini loaves in it. I package and send with hubby while he’s gone:D
Lovefoodies
says:Hi Franceska, if you follow the temp and cook times in this recipe it should work for you. Hope that helps! https://lovefoodies.com/butter-pecan-banana-bread.html
Cherie
says:I’m attempting this for a charity cake sale but just want to clarify, regular sugar is granulated sugar; not caster?? Thank you
Lovefoodies
says:Hi Cherie, Yes, regular sugar is the same as granulated sugar. You can also use castor if you prefer. The only difference is the sugar grains are finer so you won’t need to mix as much to dissolve the sugar.
Sophia
says:Added 1 tsp of unsweetened Hershey’s cocoa to make a chocolate glaze and it was delicious
Yami
says:This is such a great recipe,made it twice and family loves it! Thank you for the recipe.
mtboone
says:I made this tonight for our neighbor and am going to have to make one for my home because it smells and looks so good!! Great recipe. I put mine on a baking sheet since I baked it in an aluminum disposable pan and I didn’t want the bottom burning. I took it off the baking sheet after 30 minutes and it took about 20-30 minutes after that which is fine. Thanks for sharing this!
Lovefoodies
says:Hi there! That sounds about right! It always happens when you bake this for someone, you end up having to bake another for yourself!! Glad it went well and thanks very much for your feedback about the tray. :)
Dalt Wisney
says:You can make your own buttermilk. Takes 5-10 mins. 1 tablespoon of lemon juice or vinegar and 1 cup of milk. Mix it and let it sit there for 10 minutes. This ensures that whatever you’re baking is super-moist. =)
Poorti Chopra
says:The recipe really failed for me: the FinaL prodct was really dense, looked undercooked even though I baked it for over 50 Mins, it did not rise at all (no pockets of air).. What do you think I did wrong :(
Lovefoodies
says:Hi Poorti, I am so sorry this didn’t turn out as it should have for you. The only thing I can think is that you may have missed or incorrectly weighed any of the ingredients such as flour, baking powder as those are the raising agents which would make the cake light and airy and not as you describe. The only other thing I can think which could cause such a problem is the incorrect oven temperature, whether by mistake or if your oven thermostat needs to be checked. It might be a good idea to read through the recipe again and see if there is anything you missed, otherwise, it should most definitely turn out just as you see in the photo.
I hope that helps and perhaps you can give it another try when you are able?
Rabiya
says:The same thing happened with me. Followed the recipe to the t. And when i inserted my knife in the middle after 50 min it came out sticky :( i bake often so i know it cant be my oven and the temperature setting. This loaf needs more time in my opinion.
Kay
says:she overbeat it after the flour was added. formed gluten streaks
Sadaf
says:Hi my cake was really dense even after 50 mins…. I bake most cakes at 180 so i know temp was right… i properly measured all ingredients,, what could have gone wrong?
Kathy
says:I had the same problem. I even made two seperate recipes of it. The first one turned out like you described. So I attempted it again, same thing! I am disappointed because I wanted to give these out to friends :(. I even tried leaving it in the oven longer but it was still really dense.
Diane F
says:Why can’t I print this recipe?
lovefoodies
says:Hi Diane,
you should be able to print all the recipes, did you try using the print button? It is above the ingredients, click that and you can select printing or downloading as a PDF File. You can also use the column of buttons on the far left of each page, again, select the print icon, or if you are using a mobile device, at the bottom of your screen, click on the share option then select print.
Hope this helps!
yvette
says:this loaf is Wonderful, i added spiced pears i had in freezer and made 12 loaves to give away for Christmas gifts, very easy to put together and just Delicious thanks for posting
lovefoodies
says:Gosh, Yvette, what a fabulous idea to add pears to the recipe! I really love that idea, and of course I am so happy you enjoyed the recipe and chose this one for Christmas gifts. It makes me feel very proud indeed!
Thanks very much for your feedback, and a very Merry Christmas to you and your family!
jountiá
says:I’ve made over 20 loaves of this for a fundraiser to raise money for an upcoming mission trip to Haiti!! It’s been a huge hit among the 4 different types I’ve been selling. Thank you so much for the recipe!!
lovefoodies
says:Wow! That is a marathon bake you did Jountia!! I’m so happy they were a hit!
Thanks so much for your feedback!
Kenneth Goh
says:I have pinned this delicious looking cinnamon loaf.. Thanks for sharing such a great recipes.. Have a nice day and cheers
lovefoodies
says:Thanks very much Ken!
LC
says:My friend made this last weekend and now I’m making it for a friend this weekend!! It is SO SO good!!!!! Thanks for sharing!
lovefoodies
says:Hi LC,
Thanks for your feedback and I’m so happy you and your friends are enjoying the recipe. Happy Baking!
Jackie Collins Gunn
says:If I don’t have buttermilk,, will regular milk work?
lovefoodies
says:Hi Jackie, yes, you can use milk instead, but the texture won’t be as soft, and the flavour is a little bit different. It is very easy to make your own buttermilk as follows:
In a bowl, add 1 cup of milk, then add 1 Tablespoon of lemon juice or vinegar. Let it stand at room temperature for 5 minutes, then give it a stir. The mixture will have slightly thickened. That is it. There you will have the buttermilk!
Hope that helps and Happy Christmas to you!