Cinnamon Swirl Quick Bread

Ingredients

• 1/2 cup (100g) granulated sugar
• 1 Tablespoon ground cinnamon
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 2/3 cup (160ml) whole milk, at room temperature*
• 1/3 cup (75g/80ml) vegetable oil
• 1/3 cup (80g) full-fat sour cream (or plain yogurt/Greek yogurt), at room temperature*
• 1 large egg, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• optional: vanilla icing

Steps

1. 1

   Preheat the oven to 350°F (177°C). Spray a 9×5-inch or 8.5×4.5-inch loaf pan with nonstick spray.

2. 2

   In a small bowl, mix the sugar and cinnamon together. Set aside.

3. 3

   In a large bowl, whisk the flour, baking soda, and salt together. In a medium bowl, whisk the sugar, milk, oil, sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk just until combined. Avoid over-mixing. The batter should be thick and creamy.

4. 4

   Pour/spread about half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon-sugar evenly on top (reserve about 2 Tablespoons for topping). It’s a very thick layer of cinnamon-sugar. Carefully pour/spread the remaining batter evenly on top. The top layer of batter will try to stick to the cinnamon-sugar filling, making spreading a little more difficult, but use a spoon to carefully spread it out as best you can. Sprinkle the remaining 2 Tablespoons of cinnamon-sugar on top. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial. Avoid over-swirling, which will mix the layers together too much.

5. 5

   Bake the bread for 50–65 minutes, tenting loosely with foil about halfway through to prevent the top from over-browning. Bread baked in an 8×4-inch pan takes closer to 65 minutes. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Remove from the oven and allow the bread to cool in the pan set on a cooling rack for 1 hour. After that, remove the bread from the pan and let it finish cooling directly on the rack.

6. 6

   Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for up to 3 days or in the refrigerator for up to 1 week.