Easy Cinnamon Bread

This easy-to-make Cinnamon Swirl Quick Bread is so moist it stays fresh for days without drying out. Made without yeast, this loaf has a tender, buttery crumb and is filled with incredible pockets of sweet, sticky cinnamon sugar. It's the perfect treat for breakfast, afternoon tea, or anytime you crave a sweet, comforting snack. This recipe makes one loaf that serves 8 to 10 people.

Instructions

1. 1

   Preheat your oven to 180°C (350°F) for all oven types. Grease a loaf tin that is approximately 21 x 11 cm (8" x 4") and line it with baking paper, making sure to leave some overhang on the long sides for easy removal.

2. 2

   In a large bowl, whisk together the dry ingredients: flour, white sugar, baking powder, and baking soda.

3. 3

   In a separate bowl, whisk together the wet ingredients: eggs, vegetable oil, sour cream, and vanilla extract until they are fully combined.

4. 4

   In a third bowl, mix the melted butter, cinnamon powder, and brown sugar together to create the cinnamon sugar "slurry." It should have a consistency similar to what you see in the video.

5. 5

   Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and mix quickly, about 12 to 15 times, just until everything is combined. A few lumps are okay; a little undermixing is better than overmixing.

6. 6

   Spoon about one-quarter of the batter into the prepared loaf tin, creating a layer about 1.5 cm (3/5") deep, and smooth the surface.

7. 7

   Dollop about one-third of the cinnamon sugar mixture over the batter in the pan.

8. 8

   Top with half of the remaining batter, then dollop the rest of the cinnamon sugar mixture over it. Use a butter knife to gently drag it back and forth, both lengthwise and crosswise, to create a swirl effect. Finally, dollop the last of the batter on top. The more you move the cinnamon sugar around, the more swirls you will get.

9. 9

   Bake the loaf uncovered for 45 minutes. Then, loosely cover the top with foil and continue to bake for another 20 minutes, or until a skewer inserted into the middle comes out clean.

10. 10

    Allow the loaf to stand in the tin for 5 minutes before using the paper overhang to lift it out onto a cooling rack. Let it cool before slicing; it can still be warm, but slicing while it's hot may cause it to crumble. This bread is moist and flavorful enough to eat plain, but a little extra butter never hurts!

Recipe Notes

• Sour cream substitution – You can easily substitute the sour cream with plain, unsweetened yogurt, such as full-fat Greek yogurt. Even a low-fat version will work just fine.

• Swirls vs. pockets – Don’t worry if you don't get perfect swirls. A thick strip of cinnamon sugar in the middle tastes absolutely incredible, so whether you end up with defined swirls or larger, delicious pockets, it’s a win-win situation. The swirls may look prettier, but those larger pockets of buttery cinnamon sugar can be even more delicious!

• Avoiding burnt topping – The reason we cover the cinnamon sugar with batter is to prevent it from burning during the long baking time. While some cinnamon sugar might burst through and become visible during baking, you want to make sure none of it is exposed on the very top of the bread when you first put it in the oven. This is why we create the swirls and then top them with the remaining batter.

• Storage – While this quick bread is at its best on the day it’s made, it stays exceptionally moist and fresh for up to 3 days when stored in an airtight container at room temperature. It also freezes beautifully for longer storage.

• Add-ins – Feel free to add other ingredients to the batter, such as raisins, dried fruit, raspberries, blueberries, nuts, or chocolate chips. Because the batter is quite thick, these add-ins will stay well-distributed and won't sink to the bottom during baking.