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Cinnamon Swirl Bread

Cinnamon Swirl Bread – This easy, yeast-less bread is light and crumbly with a sweet cinnamon swirl layered throughout. The bread is topped off with a crisp and buttery cinnamon streusel.

Cinnamon Swirl Bread

This bread is AMAZING! This sweet quick bread has three layers of cinnamon sugar and it’s topped with cinnamon streusel topping. It only takes about an hour to make and it is great for both breakfast and dessert. I like warming up a slice and topping it with a bit of butter.

Common Questions About Making Cinnamon Swirl Bread

What is cinnamon swirl bread?

Cinnamon swirl bread is a quick bread made with a sweet batter with layers of cinnamon sugar and topped with cinnamon streusel.

How many servings does this recipe make?

This recipe makes 1 loaf which has about 8 slices.

Does this recipe use yeast?

No! This recipe is a quick bread so it more of a cross between cake and bread that uses baking powder to make it rise rather than yeast. No kneading is involved in it either.

How long does this bread last?

The bread last for up to three days when stored in a refrigerated airtight container.

Ingredient Notes –

  • Eggs bind the cake batter together– plus they add more richness and substance to the bread.
  • Light brown sugar sweetens the bread– you can use granulated sugar but I love the depth of flavor brown sugar has.
  • Milk adds moisture to the bread and prevents it from drying out. Feel free to use unsweetened non-dairy milk if you prefer.
  • Vegetable oil adds richness to the bread. You can swap half of the vegetable oil for mashed banana or applesauce if you prefer.
  • Sour cream lightens the bread a bit and adds a delicious tang– plus it’s a classic addition in coffee cake.
  • Vanilla enhances the sweetness and flavor of the cinnamon.
  • Flour gives the bread structure– make sure to measure using the spoon and level method.
  • Baking powder helps the bread rise so it stays light and fluffy.
  • Cinnamon is the star of the show– it wouldn’t be cinnamon swirl bread without it!
  • Butter helps the streusel come together– it also helps the top of bread brown and become a bit caramelized and crispy.

Looking for more quick bread recipes? Check these out!

Yield: 8 Slices

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Cinnamon Swirl Bread - This easy, yeast-less bread is light and crumbly with a sweet cinnamon swirl layered throughout. The bread is topped off with a crisp and buttery cinnamon streusel.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 40 minutes


For the Bread

  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

For the Cinnamon Streusel

  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons butter (melted)


For the Bread

  1. Preheat the oven to 350 degrees F and line a 9x5 loaf pan with parchment paper. Spray the pan lightly with nonstick baking spray.
  2. In a large bowl, whisk together the eggs and light brown sugar.
  3. Next, add the milk, vegetable oil, sour cream, and vanilla. Whisk to combine.
  4. In a small bowl, combine the flour and baking powder. Add the dry ingredients to the wet and and whisk just until combined - you don't want to over mix.
  5. In another small bowl, stir together the granulated sugar and cinnamon.
  6. Add 1/3 of the batter to the loaf pan and spread it into an even layer. Sprinkle 1/3 of the cinnamon mixture over the top. Spread over another 1/3 of the batter and top with another 1/3 of the cinnamon-sugar. Finish by spreading out the last 1/3 of the batter over the top and sprinkling over the last 1/3 of the cinnamon-sugar.
  7. Make the streusel (below).

For the Cinnamon Streusel

  1. In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the melted butter and stir just until the mixture comes together in small clumps. Sprinkle the streusel over the top of the bread.
  2. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
  3. Store any leftovers in an airtight container in the fridge for up to three days.

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