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.

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 1/2 cups regular sugar
1 tsp baking powder
1/2 tsp salt
1 1/4 cup buttermilk
1 tsp Vanilla Extract
1 egg
1/4 cup canola oil
1 Tbsp cinnamon powder

The Glaze

1/4 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.

Easy Cinnamon Swirl Loaf A moist, soft and wonderful tasting loaf cake, perfect with a morning coffee!

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.

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.

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. 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.

Easy Cinnamon Swirl Loaf

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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 1/2 cups regular sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk
  • 1 tsp Vanilla Extract
  • 1 egg
  • 1/4 cup canola oil
  • 1 Tbsp cinnamon powder

The Glaze:

  • 1/4 cup powdered / icing sugar
  • 2 tsp milk

Instructions

  1. Preheat oven to 350 °F (180 °C). Grease a 9-in loaf pan.
  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.
  8. 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.
Nutrition Information:
Yield: 10 Serving Size: 1 loaf
Amount Per Serving: Calories: 289Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 232mgCarbohydrates: 54gFiber: 1gSugar: 34gProtein: 4g

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67 thoughts shared

  1. I tried your recipe for Cinnamon Swirl Loaf and it came out terrible. It’s seems as though there was an ingredient missing like baking soda. The texture was rubbery and dense and no I did not over mix the batter.

  2. 5 stars
    So easy – it’s a crime. I didn’t have buttermilk so I made my own (milk and white vinegar) but also added a 1/4 tsp baking soda. AND I ran out of flour so used self-rising, omitting therefore the baking powder. This still rose nice and high and had a fluffy consistency. Very pleasing and delicious with coffee.

  3. 5 stars
    This is amazing! In my opinion, the comments above are not totally wrong about it being dense. It is the texture of any baked loaf “bread” (banana, pumpkin etc.), which is different than a “cake” texture, so maybe they were looking for it to be more like a cake? I also make a very good cinnamon pound cake that is lighter and fluffier, but this loaf bread is really really good! I used twice the cinnamon it called for with the same amount of sugar, and I had to cook it about 1 hr, and it rose nicely. (My oven may not be calibrated correctly.) This recipe is a keeper!!

  4. I think using 1 tsp. Of baking SODA instead of powder will give more of a “lift” to this delicious looking cake because the acid in the buttermilk will react to the baking SODA to create leavening.

  5. Thank you for sharing this recipe. After reading the reviews, I looked at some of my favorite recipes to see what may be different.
    I upped the baking powder to 2 t. and added a 1/2 t. of baking soda. The loaf was the perfect consistency!
    The flavor was very good. I did have some issues with the cinnamon sugar sticking to the top. I didn’t glaze the finished loaf as the sugar topping provided a nice crisp topping.
    Just as a personal preference, next time I make this I will layer the loaf in thirds. One part batter, one part cinnamon sugar, batter, sugar etc. and not swirl it so the it will have cinnamon throughout.
    I believe as a base recipe, you could do a lot of interesting loaves with this. I think grated Mexican chocolate would be amazing!
    Thank you again!

  6. This recipe came out flat and dense. Yummy, but not cake like. I thought I missed an ingredient or something until I saw other comments. I think the recipe is missing something. I’ll keep looking for a great cinnamon bread recipe. This isn’t it.

  7. You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It’s really special for me.

  8. I made the baked portion exactly as written (I doubled the glaze and added walnuts on top after baking) and it didn’t come out exactly like the photo. It was dense and a little gummy (not moist but not dry), and maybe it was supposed to be (kind of) in order to mimick the pull/chew of a yeast cinnamon roll…not sure. I didn’t get the swirl effect, and the cinnamon-sugar didn’t stick to the top. I think this recipe needs butter, to brush on the batter after its poured, to help adhere the cinn-sugar mix. I will try that next time. I doubled the glaze after I saw 1/4 sugar wasn’t enough, and I added walnuts to the top to give it some crunch. Not bad, but not what I expected.

  9. Really, really dense. I think I’ll try to make some Kind of oven French toast with it because I definatley can’t eat it as heavy as it is. Smelled good Baking though!