Description
This Cinnamon Swirl Bread features a tender, moist loaf with a delightful ribbon of cinnamon sugar swirled throughout. It’s perfect for breakfast, brunch, or as a sweet snack, topped with a simple confectioners’ sugar glaze that adds just the right amount of sweetness and a glossy finish.
Ingredients
Scale
Bread Ingredients
- 2 cups all-purpose flour
- 1-1/2 cups sugar (divided)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1 tablespoon ground cinnamon
Glaze
- 1/4 cup confectioners’ sugar
- 1-1/2 to 2 teaspoons whole milk
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease the bottom only of a 9×5-inch loaf pan to prevent sticking while allowing the sides to rise properly.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, 1 cup of sugar, baking soda, and salt, stirring to evenly distribute all dry components.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, large egg, and vegetable oil until smooth and well blended.
- Form the batter: Pour the wet mixture into the dry ingredients. Stir just until the ingredients are moistened and combined, being careful not to overmix to keep the bread tender.
- Prepare cinnamon sugar swirl: In a small bowl, mix the tablespoon of ground cinnamon with the remaining 1/2 cup sugar to create the cinnamon sugar filling.
- Layer the batter and cinnamon sugar: Pour half of the prepared batter into the loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over this layer. Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar over it.
- Create the swirl: Use a knife to gently cut through the batter layers, swirling it to create a cinnamon ribbon effect throughout the bread.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes. Then, carefully remove it and transfer to a wire rack to cool completely to room temperature.
- Make and apply glaze: In a small bowl, mix the confectioners’ sugar with 1-1/2 to 2 teaspoons of whole milk until smooth and drizzleable. Once the bread is completely cool, drizzle the glaze evenly over the top for a sweet finishing touch.
Notes
- This Cinnamon Swirl Bread has a beautiful ribbon of cinnamon sugar baked inside, giving each slice a delicious, sweet swirl.
- Be careful not to overmix the batter to maintain a tender crumb.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and soaking in too much.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Store any leftovers wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
