Cinnamon Swirl Quick Bread
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I used to make this yummy Cinnamon Swirl Quick Bread coffeecake loaf-thing when I was baking for craft shows a few decades ago.
The recipe comes from Country Woman Magazine in the March/April 1997 edition, and the cook who submitted the recipe is Helen Richardson from Shelbyville, Michigan.
It’s moist and cinnamon-y, and super easy to make!
This is my favorite Cinnamon, but you can use whatever you prefer.
PrintCinnamon Swirl Quick Bread
This dead-simple quick bread is perfect for a Sunday morning brunch, but takes almost no time to get in the oven
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
- Category: Baking
- Method: baking
Ingredients
1-1/2 cups granulated sugar, divided
1 Tablespoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup vegetable oil
Instructions
Preheat your oven to 350 degrees.
Spray a 9x5x3 loaf pan with Baker’s Joy or other pan spray.
In a small bowl, combine the cinnamon with 1/2 cup of the sugar, and set aside.
In a large mixing bowl, combine the flour, baking soda, salt, and remaining sugar.
In a separate bowl, combine the buttermilk, egg, and oil.
Make a well in the dry ingredients and pour in the wet mixture. Stir just until combined.
Pour half of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar.
Carefully spread the remaining batter into the pan, and top with the remaining cinnamon sugar.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool.
