Cinnamon Swirl Bread

I love pretty much any type of quickbread or muffin. Check out the bread label on this blog for proof of that statement. I was looking for a new bread recipe to test out on my Sunday School class last week, and I saw this one on tastespotting. It comes from one of my favorite baking sites, so I knew it would be good. Plus it’s easy and I happened to have all the ingredients on hand. (Sadly, whether or not I have to go to the store is actually the real factor in a lot of the recipes I choose to try. But when it gives me results like this bread, I’d say my system is working). The bread itself isn’t overly sweet, and is perfect combined with the gooey cinnamon swirl in the middle and the crunchy cinnamon sugar on top. The texture is great, and when served warm with some butter on top, it’s absolutely delicious.

*Note: I actually somehow forgot the “swirl” portion of cinnamon swirl bread. I layered the batter and cinnamon mixture in the pan, took a picture, and put it in the oven without swirling it. It still tasted great, but I think it would have a more traditional presentation if I actually followed the directions. I’ll remember next time (and there will be a next time).


Cinnamon Swirl Bread


1/3 cup sugar
1/2 cup finely chopped pecans, toasted (*I used walnuts, because I already had them)
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil


Preheat oven to 350 degrees. Spray the bottom and sides of a 9″x5″x3″ loaf pan. Combine 1/3 cup of sugar, pecans, and cinnamon in a small bowl. Set aside.

Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.

Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.