Cinnamon Sugar Swirl Bread

Cinnamon Sugar Swirl Bread is moist, sweet, swirled with cinnamon and has a crunchy sugar topping. Perfect for a breakfast or brunch treat, or even served as an afternoon sweet snack. It is a buttermilk-based quick bread that is so simple to make. Get the kids involved to help make the swirl!

What You'll Need for this Recipe:

• All-Purpose Flour
• Baking Soda - it reacts with the buttermilk, super important.
• Kosher Salt
• Egg - Try to have it at room temperature
• Brown Sugar - Always pack brown sugar into the measuring cup to get the proper measurement. You can use light or dark brown sugar for this recipe.
• White Granulated Sugar
• Buttermilk - Store-bought or you can make your own (see recipe note). Learn more about buttermilk including other recipes using it here.
• Canola Oil - Or another vegetable oil. Oil produces a super moist bread! Also try this banana bread recipe made with oil.
• Vanilla Extract
• Cinnamon Sugar - Blend of white granulated sugar and ground cinnamon. Also check out this single serving mug coffee cake recipe that has a cinnamon sugar swirl and topping.

How to Make the Cinnamon Sugar Swirl Bread:

1. Preheat Oven. Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray.
2. Mix the Cinnamon Sugar. Combine the cinnamon and sugar together in a small bowl. Set aside.
3. Make the Bread Batter. Whisk the flour, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry and gently whisk until there are no more lumps. Try not to over-mix.
4. Prepare the Bread. Spread half of the batter into the prepared loaf pan. Top evenly with about ¾ of your cinnamon-sugar mixture. Gently spread the remaining batter on top as best you can and sprinkle with the rest of the cinnamon-sugar. Using a knife, gently swirl the batter with 1 simple swirl from the top to the bottom of the loaf pan.
5. Bake the Bread. Bake the bread for 50-65 minutes, tenting loosely with foil halfway through bake time. To test for doneness, poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely in the pan before cutting.
6. Enjoy!

What can I use instead of buttermilk?

If you don't have buttermilk, you can make your own! Take 1 tablespoon of white vinegar or lemon juice in a measuring cup and add enough milk until it reaches 1 cup. Let sit for 5 minutes until it is somewhat curdled. The buttermilk is so so important for this bread. The lactic acid reacts with the baking soda which helps the bread rise.

How long will the bread last? Can I freeze it?

The bread can be stored at room temperature for 3-4 days. The bread can also be frozen! Allow to fully cool, then tightly wrap in plastic wrap. Freeze for up to 3 months and bring to room temperature before storing.

My other FAVORITE bread recipes:

• Buttermilk Quick Bread
• Honey Beer Bread
• No-Knead Cheese Bread

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