Cinnamon Swirl Quick Bread
Quick Breads are great for all sorts of reasons. Of course, the obvious: because they’re quick. With no yeast involved, you get the benefits of eating freshly baked bread faster. Plus there’s none of that pesky omg-is-it-gonna-rise-right??? business. Definite perk.
Another benefit? It sort of has a cake-like texture. And when you’re making a sweet quick bread (like this one), it tastes like you’re eating cake! But it’s actually bread. Which means you can eat it for a meal (it’s totally breakfast appropriate!) and stuff… we’re all on board with that, right?
This bread is so easy to make (even my 4-year old can handle it!). You don’t even have to swirl anything– the swirls will happen naturally in the layers as the edges of the bread rise in baking before the center does. Cool, huh?
Oil and sour cream make this bread incredibly moist and soft (and bonus– you can even use plain or vanilla Greek yogurt in place of the sour cream for a little added protein). And while the cinnamon crumble and the simple glaze on top are totally optional (it’s still delicious without), they add some extra cinnamon and sweetness that really put this loaf of bread of the top!
- 2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup vegetable or canola oil
- 1 cup sour cream
- 3 eggs, beaten
- 2 tsp vanilla extract
For the Cinnamon Swirl:
- 2/3 cup sugar
- 1 tbsp cinnamon
For the Crumble Topping:
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1 tsp cinnamon
For the Simple Glaze:
- 2/3 cup powdered sugar
- 1 1/2 tbsp water
Preheat oven to 350ºF. Line a 9x5x3 loaf pan with foil and lightly grease.
- In a large mixing bowl, mix together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, and baking soda.
- Add the oil and mix until small lumps begin to form. Add the sour cream, eggs, and vanilla. Mix JUST UNTIL batter forms (do not over mix). The batter will be lumpy, and that's okay.
- Mix together the 2/3 cup sugar and 1 tbsp cinnamon.
- Pour and spread 1/3 of the batter into the prepared loaf pan. Sprinkle 1/2 of the cinnamon sugar mixture over top.
- Pour and spread 1/3 of the batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar over top.
- Pour and spread the remaining batter over the layer of cinnamon sugar. Set aside to prepare crumble topping.
For crumble topping:
- Mix together the flour and sugar in a medium mixing bowl. Cut in the butter until a crumble forms (I like to use my fingers about halfway through the "cutting").
- Sprinkle the crumble over top of the bread batter.
- Bake for 60-70 minutes until toothpick inserted comes out clean.
For the glaze:
- Use a fork to whisk together the water and the powdered sugar until thick glaze forms. Drizzle over the freshly baked bread.
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