This Cinnamon Swirl Quick Bread is soft and moist with an almost cake-like texture. It is vanilla-flavored and has a thick layer of cinnamon sugar swirl inside!
Making this Cinnamon Swirl Quick Bread is easy, with only a few ingredients. Its deliciousness will remind you of cinnamon rolls, but preparing this quick bread will not take long.
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Moist Cinnamon Swirl Quick Bread
I love baking quick bread! It tastes like cake but is easy to bake and can be enjoyed without icing. I have posted many quick bread recipes with different flavors and fresh fruits.
Also, we usually do not need an electric mixer to prepare the batter, and the recipe requires a few baking staple ingredients.
Making Cinnamon Swirl Quick Bread is an easy recipe with a few ingredients. It is soft, moist, and tender with a cake-like texture. It is flavored with vanilla, and a thick layer of cinnamon sugar is added between two layers of the batter.
Topping the batter with more cinnamon sugar provides the cake with a crackly cinnamon sugar crust. The cinnamon sugar swirl makes the bread flavorful and moist, reminding me of cinnamon rolls.
If you like to make muffins with a cinnamon swirl, try this recipe for Coffee Cake Muffins (Eggless).
Why You Will Love This Quick Bread
- This Cinnamon Swirl Quick Bread is soft, moist, and flavored with vanilla and cinnamon.
- It has a thick layer of cinnamon swirl, making the cake amazingly delicious.
- The recipe requires only a few baking essential ingredients.
- It is easy to make without an electric mixer.
- This loaf cake is perfect for breakfast and also for dessert.
- Cinnamon Swirl Loaf Cake is made without eggs and egg replacers.
Ingredients and Notes
- All-Purpose Flour: I used unbleached all-purpose flour and recommend it. It is also essential to measure the flour correctly, using a kitchen scale if possible.
- Baking Powder and Baking Soda: Baking powder and baking soda are essential for the bread’s rise and soft texture.
- Salt: Salt provides the contrast and elevates the other flavors.
- Oil: Oil keeps the cake soft and moist, even after refrigeration. I used sunflower oil, but you can use any neutral-flavored oil.
- Sour Cream: Sour cream gives the quick bread a rich and tender texture. If you do not have sour cream, use yogurt. However, use only thick yogurt and do not use the whey part.
- Granulated Sugar: I used granulated sugar, but you can use light brown sugar if you prefer.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: You can use either whole milk or 2% milk.
- Cinnamon Sugar: Combine ground cinnamon and sugar to make cinnamon sugar. I used granulated sugar, but if you like, use light or dark brown sugar.
How To Make Cinnamon Swirl Quick Bread
- Preheat the oven to 350°F (180°C).
- Grease a 9×5-inch loaf pan with nonstick oil spray and set it aside.
- Combine ½ cup granulated sugar and 1 tablespoon ground cinnamon together in a bowl.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- Add oil, sour cream, sugar, and vanilla to a large bowl and whisk well.
- Add milk and mix until everything is well combined.
- Pour the flour mixture into the wet and mix until combined, but do not overmix.
- Spread half of the batter evenly into the prepared pan.
- Sprinkle almost all the cinnamon sugar evenly on top, reserving about 2-3 tablespoon for topping.
- Carefully spread the remaining batter evenly on top of the cinnamon sugar layer.
- Spreading the top layer will be tricky, as it wants to stick to the cinnamon sugar filling.
- But use the back of a spoon to spread it out evenly as best you can.
- Sprinkle the rest of the cinnamon sugar on the top.
- Then, using a knife, make a large swirl down the loaf pan to create a swirl.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- If the top of the loaf cake is browning too quickly, remove it from the oven after 30-35 minutes and loosely cover it with aluminum foil.
- Then, return it to the oven and continue baking for the remaining time.
- Once baked, remove the loaf cake from the oven and transfer the pan onto a wire rack.
- Allow the Cinnamon Swirl Quick Bread to cool entirely before removing it.
Storing Suggestions
- Eggless Cinnamon Swirl Quick Bread stays at room temperature, tightly covered, for 2-3 days.
- It stays longer in the fridge for up to a week.
Variations
Topping: Instead of cinnamon sugar, you can top the batter with buttery streusel topping.
Cinnamon Sugar Swirl: You can add melted butter to the cinnamon sugar to get the buttery and more delicious swirl in the middle of the cake.
Add-Ins: For more fun and flavor, mix chocolate chips or lightly toasted and chopped nuts into the batter.
Spice Mix: Add chai spice, pumpkin spice, or your favorite spices to the cinnamon sugar to make the perfect fall treat with warmer flavors.
Vanilla Icing: Pour vanilla icing on the top once the bread is cooled completely. Let it set for a few minutes and then slice.
Baking Tips For Cinnamon Swirl Quick Bread
Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
Sour Cream: If you do not have sour cream, use the same amount of whole milk yogurt.
Mixing The Batter: Do not overmix the batter to get soft and tender Cinnamon Swirl Quick Bread.
Baking: If the top of the loaf cake is browning too quickly, remove it from the oven after 30-35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
More Eggless Quick Bread
You May Like More Eggless Baked Goods
Recipe Card
Cinnamon Swirl Quick Bread (Eggless)
Ingredients
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- ⅓ cup (80ml) oil
- ½ cup (120g) sour cream
- ¾ cup (150g) granulated sugar
- 1½ teaspoon vanilla
- ½ cup + 2 tablespoon (150ml) milk
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan with nonstick oil spray and set it aside.
- Combine ½ cup granulated sugar and 1 tablespoon ground cinnamon together in a bowl to make cinnamon sugar, and set aside.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- Add oil, sour cream, sugar, and vanilla to a large bowl and whisk well. Add milk and mix until everything is well combined.
- Add the flour mixture to the wet and mix until combined, but do not overmix.
- Spread half of the batter evenly into the prepared pan. Sprinkle almost all the cinnamon sugar evenly on top, reserving about 2-3 tablespoon for topping.
- Carefully spread the remaining batter evenly on top of the cinnamon sugar layer. Spreading the top layer will be tricky, as it wants to stick to the cinnamon sugar filling. But use the back of a spoon to spread it out evenly as best you can.
- Sprinkle the rest of the cinnamon sugar on the top. Then, using a knife, make a large swirl down the loaf pan to create a swirl.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaf cake is browning too quickly, remove it from the oven after 30-35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
- Once baked, remove the loaf cake from the oven and transfer the pan onto a wire rack.
- Allow the Cinnamon Swirl Quick Bread to cool entirely before removing from the pan and slicing
Serving Suggestions
- Eggless Cinnamon Swirl Quick Bread stays at room temperature, tightly covered, for 2-3 days.
- It stays longer in the fridge for up to a week.
Notes
- Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
- Sour Cream: If you do not have sour cream, use the same amount of whole milk yogurt.
- Mixing The Batter: Do not overmix the batter to get soft and tender Cinnamon Swirl Quick Bread.
- Baking: If the top of the loaf cake is browning too quickly, remove it from the oven after 30-35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
Thanks for coming! Let me know what you think.