Easy Cinnamon Swirl Loaf

This easy Cinnamon Swirl Loaf makes a tasty, quick bite for breakfast or when hunger strikes any time of the day. Stays moist and delicious for several days! The lovely aroma from the cinnamon will make your kitchen smell delicious. My favorite part? The crunchy tops and the caramelized ends – not too sweet and pairs well with your coffee or tea.

Whenever I bake this cinnamon swirl loaf, I slice it into individual portions (after it has cooled down) and wrap each tightly in plastic wrap before storing in the fridge. So anytime we want to eat one, it’s easy to get only the amount that we need. Warm it up in the microwave for about 30 seconds (using defrost mode) and we have a slice of delicious, moist cinnamon swirl loaf ready!

Try it for yourself and you’ll see what I mean. Here’s the step-by-step tutorial with photos. Enjoy!:)

HERE’S WHAT YOU’LL NEED

TOOLS AND EQUIPMENT:

• digital kitchen scale / digital kitchen scale CA
• oven thermometer
• mixing bowls
• parchment paper
• whisk
• spatula
• stand mixer fitted with paddle attachment or a hand mixer
• cake tester (optional)

INGREDIENTS:

• 170 grams (3/4 cup) unsalted butter, at room temperature
• 300 grams (1 1/2 cups) white granulated sugar
• 4 large eggs (about 210 grams)
• 306 grams (1 1/3 cups) full fat sour cream
• 1 teaspoon vanilla bean paste  or 2 teaspoons good quality vanilla extract
• 312 grams (2 1/2 cups) all-purpose flour

• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Cinnamon Sugar

• 100 grams (1/2 cup) brown sugar
• 2 tablespoons + 1 teaspoon ground cinnamon

Let’s Get Baking!

Mise en place. Preheat the oven to 350 F (180 C). Grease, flour, and line a 9×5 inch (22.5 x 12.5 cm) loaf pan with parchment paper. Measure all the ingredients. Whisk together the flour, baking powder, baking soda, and salt. Prepare the cinnamon-sugar mixture by combining the brown sugar and cinnamon. Butter, sour cream, and eggs should be at room temperature.

Make the batter. Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.

Add the eggs one at a time. Mix in the vanilla bean paste or vanilla extract. Reduce the speed to low.

Gradually mix one-third of the flour mixture into the butter mixture, alternating with sour cream. Repeat the process, beginning and ending with the flour mixture and mixing until just combined. Do not overmix.

Transfer into pan. Pour half of the batter into the prepared loaf pan and generously sprinkle with half of the cinnamon sugar. Using a stick, swirl the cinnamon sugar around.

Add the remaining half of the batter and top with the remaining cinnamon sugar. You may have extra batter. Bake the extra batter in a smaller pan or muffin pan, if you don’t wish to waste it.

IMPORTANT NOTE: Fill up to 3/4 of your pan height – leave some space to avoid overflowing when the bread starts to rise!

Bake and cool. Bake for 50-60 minutes or until a cake tester or skewer inserted into the center of the cake comes out clean. Let it cool completely on a wire rack before serving.

Storage. Wrap tighly in plastic wrap or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. I usually slice them into individual portions, wrap each in plastic wrap before storing in the fridge. I warm each slice in the microwave using defrost function (low heat) for about 30 seconds. It’s still gonna be moist and delicious!

Cinnamon Swirl Loaf

• Author: Trish | www.SpoonfulOfButter.com
• Yield: 1 (9 x 5 inch) loaf

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Description

Simple and easy Cinnamon Loaf Bread recipe – no buttermilk needed and stays moist and delicious for several days! This makes a tasty, quick bite for breakfast or when hunger strikes any time of the day.  #cinnamon #cinnamonBread #CinnamonLoaf #baking #breakfast #quickbread #SpoonfulOfButter

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Ingredients

• 170 grams (3/4 cup) unsalted butter, at room temperature
• 300 grams (1 1/2 cup) granulated white sugar
• 4 large eggs (about 210 grams), at room temperature
• 306 grams (1 1/3 cups) sour cream – full fat, at room temperature
• 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
• 312 grams (2 1/2 cups) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Cinnamon Sugar

• 100 grams (1/2 cup) brown sugar
• 2 tablespoons + 1 teaspoon ground cinnamon

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Instructions

1. PREPARATION. 
   Preheat oven to 350 F (180 C). Grease, flour, and line a 9×5 inch (22.5 x 12.5 cm) loaf pan with parchment paper.
   Measure all the ingredients. 
   Whisk together the flour, baking powder, baking soda, and salt. 
   Prepare the cinnamon sugar mixture by combining the brown sugar and cinnamon.
2. MAKE THE BATTER. 
   Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
   Add the eggs one at a time. Mix in the vanilla bean paste or vanilla extract. Reduce the speed to low.
   Gradually mix one-third of the flour mixture into the butter mixture, alternating with sour cream. Repeat the process, beginning and ending with the flour mixture and mixing until just combined. Do not overmix.
   Pour half of the batter into the prepared loaf pan and generously sprinkle with half of the cinnamon sugar. Using a stick, swirl the cinnamon sugar around. (See NOTE!)
   Add the remaining half of the batter and top with the remaining cinnamon sugar. Remember to fill your pan up to 3/4 only to give space for the batter to rise. You may have extra batter. (See NOTE!)
3. BAKE AND COOL. 
   Bake for 50-60 minutes or until a cake tester or skewer inserted into the center of the cake comes out clean. Let it cool completely on a wire rack before serving.
4. STORE. 
   Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. 

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Notes

You may have extra batter. Bake the extra batter in a smaller pan or muffin pan, if you don’t wish to waste it.