Description
This Cinnamon Swirl Quick Bread is a moist and flavorful loaf featuring a delightful cinnamon-sugar swirl throughout. Perfect for breakfast or an afternoon snack, it combines the richness of sour cream and buttermilk with a sweet cinnamon layer, topped with a simple vanilla glaze for an extra touch of indulgence.
Ingredients
Scale
Batter:
- 1/2 cup Oil (such as canola or vegetable)
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk
- 2 cups Flour (all-purpose or cake)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
Cinnamon Swirl:
- 1/2 cup Sugar
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Cinnamon
Vanilla Glaze:
- 3/4 cup Powdered Sugar
- 2 Tablespoons Milk or Cream
- 1/2 teaspoon Vanilla or Vanilla Bean Paste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or spray an 8.5 x 4.5 x 2.75 inch loaf pan with non-stick cooking spray and set it aside for later.
- Make the Batter: In a large mixing bowl, combine the oil, sugar, brown sugar, egg, vanilla extract, sour cream, and buttermilk. Stir until well blended. Then, fold in the flour, baking soda, baking powder, and salt until just combined, ensuring the batter is smooth but not overmixed.
- Prepare Cinnamon Sugar Mixture: In a separate small bowl, mix together the sugar, brown sugar, and cinnamon. This will create the flavorful swirl inside the bread.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Evenly sprinkle the cinnamon sugar mixture over the batter. Use a knife to gently swirl the cinnamon sugar into the batter, creating a marbled effect. Pour the remaining batter over the top and spread evenly.
- Bake the Bread: Place the pan in the oven and bake for 44 to 50 minutes. Check the bread after 30 minutes; if it’s browning too quickly, cover loosely with aluminum foil to prevent over-browning while allowing it to fully cook. To test doneness, insert a toothpick into the center—if it comes out clean, the bread is ready.
- Cool and Glaze: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this glaze over the cooled bread.
- Serve: Slice the bread and serve as a deliciously sweet treat perfect for breakfast or afternoon tea.
Notes
- You can use either all-purpose or cake flour depending on the texture you prefer; cake flour will yield a softer crumb.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the swirl mixture by an additional teaspoon.
- For a dairy-free version, substitute sour cream and buttermilk with coconut yogurt and a milk alternative mixed with a teaspoon of vinegar respectively.
- The glaze is optional but adds a lovely sweetness and moistness to the bread.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
