Name: Easy Cinnamon Swirl Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Cuisine: American
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; 1/4 cup powdered / icing sugar; 2 tsp milk

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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!

Table of Contents 📋 hide

1) Can I freeze this cinnamon swirl loaf?

8) Easy Cinnamon Swirl Loaf

9) Loaf Cake Recipes

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.

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.

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

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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.

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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

Loaf Cake Recipes

Here's a delicious selection of pound or loaf cake recipes for you to enjoy

Tiramisu Pound Cake

Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!

Easy Lemon and Poppyseed French Yogurt Cake

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Strawberry and Lemon Loaf Cake

Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.

Peach Pound Cake with Raspberry Swirl

Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.

Photo Credit: newbieinthekitchen.com

Share your thoughts

75 thoughts shared

Lisa
says:
November 3rd, 2019 at 10:09 pm

Recipe needs work. Too much buttermilk makes the cake sour. Rubbery crumb. Increased the temp to 375 and got rise but the texture was not what is pictured. Wicked bummer. If you are looking for a classic crumb cake, this isn’t what you want.

1. Jess
  says:
  April 2nd, 2020 at 7:43 pm
  
  I am going to try this recipe, but based on your review I am now thinking of tweaking it a tiny bit. I think i’ll use 1 to 2 sticks of butter softened and cream the butter with the sugar, (I use 2 sticks softened and creamed in my banana bread and it comes out perfect), and use 1 cup of reg milk and a 1/4 cup or more of sour cream.
  Wish me luck! ?
  
  1. Jess
    says:
    April 2nd, 2020 at 7:51 pm
    
    I meant to say in my first comment☝️, I think I’ll use softened and creamed butter instead oil! ?
Lynda
says:
July 18th, 2019 at 5:32 am

I’m going to serve this for family breakfast tomorrow. I’ll come back and let you know how it went. :-)

Tracy
says:
June 18th, 2019 at 4:00 am

Too long to cook. Over an hour and it’s still not done!!! Came out rubbery. Do not recommend this recipe.

1. Elaine
  says:
  June 23rd, 2019 at 5:56 pm
  
  Came out like rubber.. not at all like the picture.
  
Laura
says:
June 6th, 2019 at 2:27 pm

Dont know why people are having issues with this, I followed the recipie with the exception of adding extra cinnamon and vanilla, my preference! I have made this several time and making two at a time because I get so many requests for it! Made it in the loaf pan, cooked for 45 minuets comes out perfect. I am making my mom that has been sick another one, going to try and freeze it for her as she has some left from the one I just made! Thanks for the terrific recipie! Laura

Bern
says:
May 11th, 2019 at 6:02 pm

Will not be making this again. The loaf does not cook evenly. Still not cooked after an extra 1/2 hour in the oven. Too much fuss.

1. Heather
  says:
  January 10th, 2021 at 11:58 pm
  
  Loaf came out rubbery. I never have issues with baking, followed this recipe to a T and it’s just not the right texture. Huge bummer. Would not recommend.
  
Je-Knee
says:
April 25th, 2019 at 1:32 am

This is a LOAF – NOT A CAKE! Flavor gets 5 stars, I love a heavy dense loaf. But I have to knock off a star or two as I had to keep putting it back in the oven and it’s still wasn’t done in parts of the middle. I will make this again as it was easy and delicious (made my own buttermilk with cream, milk and apple cider vinegar). Going to try and add baking soda as some reviewers suggested and will also try a bundt pan. Thanks for the recipe! ♡

Diana
says:
February 6th, 2019 at 2:52 am

I used this recipe twice. First time i didn’t measure thing properly and put cinnamon in a batter and it came fantastic! And I’m not the great baker at all, more like a disaster type.
I’ve attempted to bake it again. Same recipe but actually used measuring cup. It was yummy, but very dense, not fluffy at all and even tasted different. Still yummy, but a very different cake to my first one.
So I’m not sure what is wrong with a recipe. Wrong proportions?…
And baking takes more than an hour.

Mickey Lavoie
says:
February 4th, 2019 at 10:28 pm

This came out dense and heavy, it could have eenbtsomething was amis. I followed the recipenregiously and this is NOT my first bake. I am 76 and been baking all my life.
This recipe either is missing something or the ingredients are wrong, definitely not a keeper.

Campbell
says:
January 11th, 2019 at 5:43 pm

Just tried this. I had to cook for an additional 30 mins as the Center was still raw. Could be due to me using a ceramic loaf pan. Tastes great. Icing is definitely needed

geralyn mc mullin
says:
December 16th, 2018 at 5:33 pm

is it possible to use egg nog or is it to heavey

Brianna
says:
December 15th, 2018 at 12:51 am

The taste is there…but I’ve made microwave mug cakes that have better texture. Very dense and gummy. Baked for 20 minutes longer than stated. Definitely finding a different recipe next time I want to bake something similar.

Jo
says:
December 13th, 2018 at 12:19 pm

Ok. This recipe needs work. I’m a serious baker with a calibrated oven and this recipe is rough. It turns out demse because it’s very undercooked (with a calibrated oven) at 55 minutes. I had to bake this for 1 hr and 15 minutes. This is basically like a coffee cake that is missing a few eggs and butter. Pass on this recipe and bake a coffee cake. ?

Claire
says:
December 5th, 2018 at 1:10 pm

This was delicious and easy to make! And full disclosure, I can’t bake anything properly Hahahaha. The kids and husband LOVED this recipe and I couldn’t screw it up if I tried! Thank you!

Natasha
says:
December 3rd, 2018 at 1:57 pm

This comes out rubbery and dense, and the taste isn’t great. I followed the directions, did not overmix and my oven works very well.

Hilary
says:
October 9th, 2018 at 8:28 pm

I’ve made this many times before and it is so delicious! I’ve always used a loaf pan but do you think it work if I used an 8×8 or 9×9 pan? Thank you!

1. Lovefoodies
  says:
  October 9th, 2018 at 9:06 pm
  
  Hi Hilary, so glad you enjoy the recipe! I think an 8×8 pan would be a better size than a 9 so you get a nice depth to the cake. Just be aware thebcook time will probably be a little less, try checking for done-ness around 10 minutes before the states cook time ends and take it from there!