Cinnamon Swirl Quick Bread filled with cinnamon sugar and pecans, for an easy breakfast treat or snack.
I want to introduce you to my favorite, must have, if you don’t ever get another tool in your kitchen, you have to have this one, tool. (how’s that for a run on sentence!)
No, it’s not a whisk or a mixer. Although I do think both are needed if you want to do a lot of baking. It’s not a food processor. I lived without one for 48 years (just got one for Christmas!)
It’s not a spatula, which, by the way, why is it that the tool you use to flip pancakes and the tool you use to scrape a mixing bowl are named the same thing? Clearly, they are 2 different tools.
No, the must have tool is a plastic knife. You know, the throw away silverware you use for picnics or a kid’s birthday party. Just a cheap one. I can get a bag of them for a dollar at the Dollar Store.
You want to cut the perfect brownie? Use a plastic knife. It’s naturally (can plastic be natural anything?) non-stick. No big clumps of yummy brownie stuck to the knife.
Your cake sticking to the sides of a pan? Especially if it’s a bundt pan? Thin and flexible (don’t get the expensive thick silverware) it can get into those curves without destroying your cake or bread.
Just slide the plastic knife down to loosen the sides, then make sure to let your bread cool completely if you want clean slices. If you can’t resist this bread until it’s cooled, no one will care if your slices aren’t perfect.
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adapted from Taste of Home
Cinnamon Swirl Quick Bread
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/3 cup chopped pecans
Instructions
- In a large measuring bowl, combine flour, 1 cup sugar, baking soda and salt. Set aside.
- In a small bowl, beat egg then whisk in buttermilk, vanilla and oil, make sure to completely combine.
- Stir egg mixture into flour mixture, stirring only until all ingredients are moist. It's ok to have a few lumps.
- Combine remaining 1/2 cup sugar, cinnamon and pecans.
- Lightly grease and line a loaf pan with parchment paper. (If not using parchment paper, grease pan well.)
- Pour 1/2 of batter into prepared pan. Sprinkle 1/2 of cinnamon sugar mixture over batter. Pour remaining batter on top and sprinkle with remaining cinnamon sugar.
- Bake in a preheated 350 degree oven for 45-50 minutes, until toothpick inserted in center, comes out clean.
- Let cool for 20-30 minutes. Remove from pan (using a plastic knife to loosen sides) and let cool completely before slicing.
Notes
If you don't have buttermilk-place 2 tablespoons white vinegar or lemon juice in a measuring cup, add milk to fill to the 1 cup line. Stir and then let sit 5-10 minutes until milk starts to curdle.
https://chocolatechocolateandmore.com/cinnamon-swirl-quick-bread/Copyright Chocolate Chocolate and More
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/3 cup chopped pecans
Instructions
- In a large measuring bowl, combine flour, 1 cup sugar, baking soda and salt. Set aside.
- In a small bowl, beat egg then whisk in buttermilk, vanilla and oil, make sure to completely combine.
- Stir egg mixture into flour mixture, stirring only until all ingredients are moist. It's ok to have a few lumps.
- Combine remaining 1/2 cup sugar, cinnamon and pecans.
- Lightly grease and line a loaf pan with parchment paper. (If not using parchment paper, grease pan well.)
- Pour 1/2 of batter into prepared pan. Sprinkle 1/2 of cinnamon sugar mixture over batter. Pour remaining batter on top and sprinkle with remaining cinnamon sugar.
- Bake in a preheated 350 degree oven for 45-50 minutes, until toothpick inserted in center, comes out clean.
- Let cool for 20-30 minutes. Remove from pan (using a plastic knife to loosen sides) and let cool completely before slicing.
Notes
If you don't have buttermilk-place 2 tablespoons white vinegar or lemon juice in a measuring cup, add milk to fill to the 1 cup line. Stir and then let sit 5-10 minutes until milk starts to curdle.
My swirls are never perfect but they are always delicious. I made 2 loaves of this bread Sunday morning and both were gone by Monday night.
Want more Cinnamon treats?
Blueberry Cinnamon Hand Pies from Blogging over Thyme
Apple Pie Cinnamon Rolls from The Hopeless Housewife
Cinnamon Ginger Cookies from A Family Feast
Cinnamon Spice Granola from Jen’s Favorite Cookies
Wow that looks amazing! Such a great quick bread flavor 🙂
Seriously? Just a plain ol plastic knife?! Clearly I have been doing something wrong buying fancy knives!
This bread looks amazing. I’m a sucker for anything cinnamon swirl! Pinned!
We have been on a cinnamon kick lately and sure ready to dive on into this! Looks fabulous!!!
This looks so good Joan! I was so not expecting you to say plastic knife LOL. Hope you are doing well!
Joan this looks incredible!! I can’t believe the plastic knife trick!
I know, I always have a few in my silverware drawer just for loosening cakes!
welll now I need to stock up on plastic knives!!
and this cinn swirl bread is like my perfect breakfast treat!
Joan,
Your quick bread looks fabulous. I just got a food processor too! I got it because I burnt out my immersion blender/mini chopper motor making Christmas cookies. Pinned.
Annamaria
haha, I got mine because I burnt out the motor in my mini chopper I’ve had for 20 years!
Thanks for much for linking to our cookies Joan! I’m wishing I had a loaf of your yummy bread baking in my oven this morning – looks amazing as always!
You don’t state the size of the loaf pan for the cinnamon bread. 8×8 or 9×5. IT would be great if you could include sizes in your recipes “which I love”
When it comes to loaf pans, you can use either size, which is why I usually don’t mention the size (unless it does make a difference.) I’ve made this in both sizes and it works out perfectly in both.
I LOVE this loaf, Joan!! The photos are beautiful!
Thanks Kate, it was pretty tasty too!
I love quick breads – SO easy and delicious! And I love all the uses for a plastic knife! haha!
I have made this a couple of times and it tastes great! I do have one problem/concern- the top of the loaf comes out very hard and crunchy and is hard to cut straight. What am I doing wrong?? Any suggestions ?
Thanks
The top will be crunchy as the sugar crystallizes while baking. If you are having trouble cutting it, I would put more of the sugar crumb mixture in the swirl part of the bread and less on top.
I am new to your site today but can tell you I will be making this quick bread today! Your recipes and tips are the best. Thank you for sharing.