Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Sweet Cinnamon Swirl Bliss

Okay, so have you ever just craved something warm and cozy, like a hug in bread form? That’s me every time I think about this Cinnamon Swirl Quick Bread. Seriously, I could eat the whole loaf in one sitting (not that I’ve done that… recently). 🍞❤️

Main dish photo — *The finished dish — looks amazing, right?*

Alright, let’s just dive into the ingredients like we’re on a grocery run. So, we need:

– 2 cups all-purpose flour (the workhorse of the baking world, am I right?)
– 1 teaspoon baking soda (not powder, the soda!)
– 1/2 teaspoon salt (don’t skip it, it makes everything better)
– 1/2 cup unsalted butter, softened (and yes, DO let it soften, otherwise you’ll be wrestling)
– 1 cup granulated sugar (sweet sweet love)
– 2 large eggs, room temp (this is a must—no cold eggs allowed)
– 1 teaspoon vanilla extract (because vanilla is life)
– 1 cup buttermilk, room temp (I know, buttermilk is like fancy milk, right?)
– 1/2 cup packed light brown sugar (for that caramel-y goodness)
– 1 1/2 tablespoons ground cinnamon (this is where the magic happens)

So here’s the deal: this recipe is special to me because it was the first thing I ever baked *all by myself* when I was, like, 10. My mom was busy, and I was determined to impress her with this “fancy” bread. I think I threw in way too much cinnamon and nearly set off the smoke alarm but—hey—it turned out super tasty! We ate half of it warm, right out of the pan. The smell, the warmth, the cinnamon goodness—it felt like love. And now every time I make it, it takes me right back. 💖

Alright, so here’s the one trick that changes everything: the swirling! When you pour the batter into the pan, don’t just dump it all in—layer it like you’re building a cozy little cinnamon fortress. Pour half the batter, sprinkle half the cinnamon sugar, then the rest of the batter, and sprinkle the rest of the sugar on top. Then, take a butter knife and gently swirl like you’re painting a masterpiece. The trick? Don’t overmix! You want those pretty swirls to show up, not a muddy mess.

Okay, so here are my top tips. Seriously, remember these:

1. Room temp eggs & buttermilk: It mixes better. Trust me.
2. Don’t skip the cooling time: I know it’s hard, but if you yank it out too early, it could fall apart. Patience!
3. Use a toothpick to test: Stick it in the middle. If it comes out clean, you’re golden!

Now for storage—if you ever have leftovers (let’s be real, they’ll probably vanish), wrap that baby in foil or keep it in an airtight container. It’s good for a few days, but let’s face it, it won’t last that long. You can also slice and freeze it for a rainy day treat! Just pop it in the toaster, and bam! Toasted cinnamon goodness.

If you liked this, I think you’d totally vibe with my Banana Bread or the Chocolate Chip Zucchini Bread. I mean, can you even have too many quick breads?! (Spoiler: No, you can’t!)

So, what do you think? Ready to bust out the flour and make some cinnamon magic? What’s your go-to recipe for cozy vibes? Let me know! 🍞✨

Cinnamon Swirl Quick Bread

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Cinnamon Swirl Quick Bread is a delightful treat that combines the warmth of cinnamon with a rich, buttery flavor. This easy-to-make loaf is perfect for breakfast, snacks, or dessert and will fill your home with an irresistible aroma. With a tender crumb and a sweet swirl of cinnamon sugar, it’s sure to become a favorite in your baking repertoire.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1/2 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon

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Instructions

Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking soda, and salt; set aside.
In a separate bowl, beat butter and granulated sugar until fluffy. Add eggs one at a time and mix in vanilla.
Gradually mix in the flour mixture and buttermilk alternately until just combined.
In a small bowl, combine brown sugar and cinnamon.
Pour half of the batter into the loaf pan; sprinkle with half of the cinnamon-sugar mixture. Add the remaining batter on top and finish with the rest of the cinnamon sugar.
Using a knife, swirl the batter gently for a marbled effect.
Bake for 50-60 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to wire rack.