This Cinnamon Sugar Swirl Bread recipe was passed down by my grandmother which makes it a special one for me. Everyone knows grandmas are the best bakers and mine was no exception. Part of the reason I love baking so much is that it connects people. While my grandmother is no longer with us, enjoying this recipe is a comforting reminder of the love she had for her family and how she expressed that love with baking.
Her recipe was a little different. The cinnamon swirl bread she baked for us used yellow cake mix and jello mix. While I don’t discriminate against boxed mixes, I wanted to see if I could recreate it using more simple ingredients that you probably have in your pantry.
The combination of those ingredients created the perfect, delicate crumb that you want when baking this kind of loaf. I found that the right balance of eggs and cornstarch accomplished a very similar result.
This recipe comes together fairly quickly. The steps to pay most attention to deal with getting the cinnamon swirl right in the middle of the loaf. You’ll want to start by pouring half the batter into a prepared and greased loaf pan. I used an 8×4 pan.
Next you’ll want to take half of your cinnamon swirl mixture and sprinkle it evenly over the batter.
Then, pour in the rest of the batter and spread it evenly over the cinnamon sugar mixture. You don’t have to be too precise here since we’ll be adding in the swirl in the next couple steps. You’ll want to make sure you have a nice even layer though.
Once you smooth out the batter, sprinkle the remaining cinnamon sugar over top.
To get the perfect cinnamon swirl center, grab a chopstick or a knife and in one continuous movement, swirl from one end to the other. It takes a bit of trial and error since you won’t see the swirl until you cut into it. Above all, you just want a nice layer of cinnamon sugar in the middle of the loaf. You’ll want the chopstick to go as deep as the center, not all the way to the bottom of the pan.
After they come out of the oven, let them cool for a bit before slicing.
I love to enjoy these with a bit of butter and a cup of coffee or tea. While the bread is best enjoyed fresh, it can also be frozen. If you do try this Cinnamon Sugar Swirl Loaf, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
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Cinnamon Sugar Swirl Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 Loaf 1x
Description
Soft and moist cinnamon sugar swirl bread. Pairs perfectly with a slab of butter and a hot cup of coffee for a delightful breakfast or snack.
Ingredients
- 1 1/2 cups flour
- 1/3 cup sugar
- 1/4 cup brown sugar
- 2 eggs at room temperature
- 1/2 vegetable oil
- 1/2 cup milk
- 1/2 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
Cinnamon Sugar
- 1/4 cup sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease a 9×5 in loaf pan with butter or use parchment paper and set aside.
- In a stand mixer fitted with the paddle attachments (hand mixer will work too), mix together oil, milk, and sugars until combined.
- While mixing, add room temperature eggs one at a time. Once combined add in the vanilla.
- Sift together the flour, cornstarch and baking powder in a separate bowl. With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined.
- In a small bowl, combine the additional sugar and cinnamon to create the cinnamon sugar mixture.
- Pour half of the batter into the pan and smooth out the top. Evenly sprinkle half of the cinnamon mixture on the batter. Pour in the remaining batter and sprinkle the rest of the cinnamon mixture over the top. Using a chopstick or knife, lightly swirl the batter around.
- Bake for 50 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes. Enjoy!
- Prep Time: 20
- Cook Time: 50