This cinnamon loaf is a tender, buttery quick bread swirled with a sweet cinnamon-sugar filling. It’s a simple, no-yeast bake that comes together in minutes and fills your kitchen with a warm, spicy aroma. The combination of a soft vanilla crumb and a crackly cinnamon swirl makes it perfect for breakfast, brunch, or an afternoon snack with coffee or tea.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon (for the batter)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 ml) sour cream or plain Greek yogurt, at room temperature
- 1 teaspoon vanilla extract
- For the cinnamon swirl: ⅓ cup (65 g) granulated sugar + 1 ½ tablespoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy lifting.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 ½ teaspoons cinnamon. Set aside.
- In a large bowl, beat the softened butter and ¾ cup sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low, add half of the dry ingredients, then the sour cream, then the remaining dry ingredients. Mix just until combined—do not overmix. The batter will be thick and smooth.
- In a small bowl, stir together the ⅓ cup sugar and 1 ½ tablespoons cinnamon for the swirl.
- Spread half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon-sugar mixture. Spoon the remaining batter over the top, spreading it gently to cover the filling. Sprinkle with the remaining cinnamon-sugar.
- Use a butter knife or skewer to gently swirl the batter and filling together—make a few figure-eight motions, but don’t overdo it or the swirl will disappear.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Let the loaf cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and cool completely on the rack before slicing.
Tips
- Room temperature ingredients: Cold eggs or sour cream can make the batter curdle. Let them sit on the counter for 30 minutes before starting.
- Don’t overmix: Stir just until the flour disappears. Overmixing develops gluten and makes the loaf tough and dense.
- Swirl gently: A few strokes of the knife are enough. Too much swirling will mix the cinnamon into the batter and you’ll lose the distinct ribbon.
- Check for doneness: Ovens vary. Start checking at 50 minutes; if the toothpick has wet batter, bake another 5 minutes and check again.
Serving Suggestions
Slice the loaf and serve it warm or at room temperature. It’s delicious plain, but you can also spread slices with butter, cream cheese, or a little honey. For a dessert-like treat, toast a slice and top it with vanilla ice cream or a drizzle of caramel sauce. It also pairs beautifully with a cup of chai, coffee, or cold milk.
Variations
- Apple Cinnamon Loaf: Fold 1 cup (about 150 g) finely chopped peeled apple into the batter before adding the swirl. You may need to add 5–10 minutes to the bake time.
- Nutty Crunch: Sprinkle ½ cup (60 g) chopped walnuts or pecans over the top with the cinnamon-sugar before baking.
- Glazed Top: Whisk 1 cup (120 g) powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla, then drizzle over the cooled loaf.
- Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and denser texture.
Storage and Reheating
Store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, wrap the loaf (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. To reheat, place a slice in the microwave for 15–20 seconds, or toast it in a toaster or under the broiler for a crisp edge.
Frequently Asked Questions
Can I use buttermilk instead of sour cream? Yes, use ½ cup (120 ml) buttermilk. The loaf will be slightly more tender and have a subtle tang. You may need to reduce the baking time by a few minutes, so start checking at 45 minutes.
Why did my loaf sink in the middle? This usually happens if the batter is overmixed or if the oven door was opened too early during baking. Overmixing develops too much gluten, which can cause the loaf to rise then collapse. Also, avoid opening the oven for the first 30 minutes.
Can I make this into muffins? Absolutely. Divide the batter among 12 muffin cups, filling each about ¾ full. Bake at 375°F (190°C) for 18–22 minutes. The swirl works best if you layer the batter and cinnamon in each cup.
How do I get a cleaner swirl? For a more defined ribbon, layer the batter and cinnamon in thirds: batter, cinnamon, batter, cinnamon, batter, then swirl just once with the knife. This creates a more distinct pattern.
Can I reduce the sugar? You can reduce the granulated sugar in the batter to ½ cup (100 g) without major changes, but the cinnamon-sugar swirl is what creates the crackly top—keep it as written for the best texture.
Is this loaf safe to eat if it’s slightly underbaked? No. The loaf contains eggs and flour, so it must be fully baked to an internal temperature of 200°F (93°C) for food safety and proper texture. Always test with a toothpick and bake until it comes out clean.
Related
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- Sugar Cookie Zwift Recipe: Easy Iced Cut-Outs
- Sugar Cookie Syrup Recipe for Coffee & Drinks
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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