Cinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
Marcthe bakereasyPrep
20m
Cook
55m
Total
1h15m
Servings
10
Instructions
Heat the oven to 350°F and grease a 9 × 5-inch loaf pan. Stir the swirl sugar and cinnamon together and set aside.
Whisk the flour, baking soda and salt. In another bowl whisk the sugar, milk, oil, sour cream, egg and vanilla. Pour the wet into the dry and whisk until just combined.
Pro tip — Stop as soon as the flour disappears. Overmixing makes a tough loaf.
Spread half the batter in the pan. Sprinkle on nearly all the cinnamon sugar — hold back 2 tablespoons. Carefully spread the rest of the batter on top.
Pro tip — The sour cream is doing the work: moisture, tenderness, and it wakes up the baking soda.
Sprinkle the reserved cinnamon sugar over the top and drag a knife through once in one big swirl. Do not over-swirl.
Bake 50 to 65 minutes, tenting with foil halfway so the top does not over-brown, until a toothpick comes out clean.
Cool in the pan on a rack for 1 hour, then turn out and cool completely. Drizzle with icing if you like. Keeps covered 3 days.
Pro tip — Slice it warm and it crumbles; the hour in the pan is not optional.
Firehouse Notes
- Bell-proof — not this one
- Bulk-ready — scales for 8 and up without fuss
- Shift meal — not this one
- Drop-off friendly — travels well
Adapted from Sally's Baking Addiction's Cinnamon Swirl Quick Bread