This soft and fragrant Cinnamon Bread is filled with cinnamon swirls and topped with cinnamon sugar and vanilla icing. This easy quick bread contains no yeast and comes together in minutes.
Grab your coffee and put on your coziest slippers… we’re welcoming December with soft and fragrant CINNAMON SWIRL BREAD! This quick bread is teetering on that delicious line between bread and cake. It’s moist and tender and filled with just the right amount of cinnamon sugar. This bread joins my soft and chewy Snickerdoodle Bars and crispy Cinnamon Sugar Cookies as one of my favorite ways to get my cinnamon-sugar fix.
More quick breads: Banana Bread – Apple Bread – Chocolate Zucchini Bread – Chocolate Chip Banana Bread
How To Make Cinnamon Bread:
This buttermilk quick bread is filled with cinnamon swirls and topped with cinnamon sugar and vanilla icing. It comes together in minutes. Here’s how to make it:
- Combine dry ingredients: flour, baking powder, baking soda, salt.
- In a large bowl, whisk melted butter, egg and vanilla.
- Add the dry ingredients to wet ingredients, alternating with buttermilk.
- Pour ⅓ of the batter into a greased loaf pan. Sprinkle cinnamon sugar over the batter, then repeat twice.
- Bake until the loaf is golden and a toothpick inserted into the center comes out clean.
- Once the bread has cooled slightly, drizzle vanilla icing over the top.
- Do not overbake. Check the center with a toothpick and as soon as it comes out clean (without raw batter), pull it from the oven.
- Don’t have buttermilk? In a pinch you can use this Buttermilk Substitute.
- This bread is best served warm, when it’s extra soft and flavorful.
- Top with salted butter, cinnamon honey butter or maple butter to take it over the top.
Can You Freeze Cinnamon Bread?
Yes, this bread freezes beautifully. I wrap each slice in plastic wrap and place them in freezer storage bags. I’ve kept them frozen for up to 2 months. Thaw and serve warm.
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- 2 tablespoons granulated sugar
- 1 ¾ teaspoons ground cinnamon
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ⅓ cup powdered sugar
- 1 teaspoon cream, half & half or milk
- drop vanilla extract
- Combine 2 tablespoons granulated sugar and 1 ¾ teaspoon cinnamon. Set aside.
- Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter, 1 cup sugar, egg, and vanilla until combined. Add half of the flour mixture and stir with a rubber spatula until almost fully combined. Stir in buttermilk, then remaining flour.
- Pour one third of the batter into a greased 9x5 inch loaf pan*, spreading it into an even layer. Sprinkle half of the reserved cinnamon filling on top. Add half of the remaining batter, followed by the remaining cinnamon filling, then the remaining batter. Tip: I dollop the batter around the pan, then use the back of a small knife to gently spread it into an even layer. Each layer will seem fairly thin, but it will puff up as it bakes.
- Combine 2 tablespoons sugar and ¼ teaspoon cinnamon (topping). Sprinkle on top of the batter.
- Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Be careful not to overbake. Place the loaf pan on a cooling rack for 15 minutes, then remove the bread from the pan and place the loaf directly on the rack to cool completely. I run a thin sharp knife around the edges to help release it from the pan.
- Whisk the glaze ingredients until smooth and combined. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Drizzle over the cooled bread.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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