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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Cara
says:Can I use vegetable oil in place of canola oil?
Lovefoodies
says:Hi Cara, yes you can! Please enjoy!
Hillary
says:We changed egg to 1/4 cup plain yogurt, due to an allergy, and this loaf was fantastic! I came back to the page as soon as I had a bite scared I had maybe lost the recipe! It will be a staple in this household from now on!
Lauren
says:Same thing happened with me and I’ve tried it twice! Heavy, did not rise, undercooked , even though I cooked longer. 😟
Kathy
says:I made this today and I had the same problem as a few mentioned in the comments. I have to say, I didn’t have buttermilk so I used milk with vinegar. I baked it for the 50 minutes and it still wasn’t done. I continued to bake it for another 10 minutes and decided I better take it out of the oven because the top was getting very dark. I cooled it for 10 minutes like the recipe says. I took it out of the pan and the bottom was not done. I used an aluminum pan. It tastes good but it was dense and did not look like the picture. I should have left it in the oven longer. I will probably try making it sometime again using the buttermilk. Maybe that was the problem.
Karen
says:Cinnamon Swirl Loaf- This is delicious. I am glad that I decided to make it. Yum!!!
Deena
says:The Cinnamon Swirl Loaf is outstanding! I made this for Christmas morning and it was moist and delicious with the perfect amount of cinnamon flavor. The top came out with a gorgeous cinnamon sugar crust that created a lovely crunch. I did not add the glaze because I thought it was sweet enough without it. Perfect with coffee in front of the the Christmas tree! Thank you!! (Note to lovefoodies.com… the number of ads on your page was almost enough to make me pass on the recipe. Bottom banner, right column, and center of the page all with the identical annoying ad covering everything up, while simultaneously a video pops up about an unrelated recipe with ads on that too. Shame to cover good content that way.)
Theresa
says:Tried your easy cinnamon swirl loaf turned out great Will make again Theresa