Cinnamon Swirl Bread Without Yeast

Cinnamon swirl bread usually means yeast, rising and waiting. This version skips all of that. It is a quick bread with a tender vanilla crumb and a ribbon of cinnamon sugar through the middle, and it is ready in about an hour, start to finish.

I developed it for mornings when I wanted cinnamon toast but also wanted something that felt special. Warm slices, toasted in a skillet with butter, are my idea of a perfect Saturday.

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Cinnamon Swirl Bread: the recipe

Prep: 15 min | Bake: 50 to 55 min | Makes: 1 loaf, 12 slices | Oven: 350 degrees F, 9 by 5 inch loaf pan

Ingredients

• 2 cups (250 g) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup (180 ml) milk
• Swirl: 1/3 cup (65 g) sugar and 1 tablespoon ground cinnamon

Instructions

1. Heat the oven to 350 degrees F. Grease and line a 9 by 5 inch loaf pan.
2. Whisk the flour, baking powder and salt. In another bowl stir the swirl sugar and cinnamon together.
3. Beat the butter and sugar 2 minutes. Beat in the eggs and vanilla, then add the flour mixture alternately with the milk.
4. Spread half the batter in the pan, sprinkle with two thirds of the cinnamon sugar, add the remaining batter and top with the rest. Drag a knife through once or twice to marble.
5. Bake 50 to 55 minutes until a toothpick comes out clean. Cool 10 minutes in the pan.

Storage: Room temperature 3 days, refrigerated 1 week, frozen up to 3 months.

Getting a real swirl

The swirl is simple: half the batter, two thirds of the cinnamon sugar, the rest of the batter, then the remaining cinnamon sugar on top. Drag a knife through once or twice. That is all. If you swirl more, the cinnamon dissolves into the batter and you lose the ribbon.

The flavor comes from the cinnamon, so use a good one. I buy ground Saigon cinnamon, which is sweeter and more aromatic than the standard supermarket jar. Pure vanilla extract gives the batter warmth.

Equipment

I bake it in a 9 by 5 inch loaf pan lined with a sheet of parchment. Cream the butter and sugar in a big glass bowl, whisk the dry ingredients in another with a whisk, and use a silicone spatula for folding and layering. Spoon the batter in layers, level it, and use a butter knife for the swirl.

Measure with measuring cups and spoons or a kitchen scale. A baking silicone mat on the counter keeps the cinnamon sugar from skittering around, and a half sheet pan set beneath the loaf pan catches any drips in the oven.

Tips

Room temperature butter and eggs blend into a smoother batter. Add the milk and flour alternately and stop as soon as it is combined. Test with a cake tester but avoid hitting a cinnamon pocket, which can read wet. If the loaf browns too quickly, lay foil on top.

Let the loaf cool 10 minutes in the pan before lifting it out. Slice it with a sharp serrated knife using a gentle sawing motion.

Variations

Whisk a simple glaze of powdered sugar and milk and drizzle it on top for a cinnamon roll vibe. Add a half cup of raisins or chopped pecans to the batter. Use brown sugar in the swirl for a deeper caramel flavor. For muffins, layer the batter and swirl in a lined muffin tin and bake 18 to 20 minutes.

Serving and storing

Toast a slice in a buttered skillet until crisp at the edges. Keep a butter dish nearby. For a brunch spread, serve the slices from a bread basket lined with a kitchen towel.

Store leftovers in an airtight container at room temperature for three days, or freeze slices separated by parchment for up to three months. Warm them for 20 seconds in the microwave or a few minutes in the toaster oven.

Grab the free ebook

This is one of ten recipes in the free Sweet Bread Recipe eBook. Enter your email below and I will send you cinnamon swirl, banana, pumpkin, lemon, zucchini, cranberry orange, chocolate chip, apple cinnamon, blueberry and gingerbread loaves.