Cinnamon Bread

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5 from 1 vote

This cinnamon bread is a quick bread recipe with a cinnamon swirl with a icing on top.

Prep Time15

Cook Time50

Cool10

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Cinnamon Bread

Servings:

Calories: 353kcal

Author: Carrie Barnard

Ingredients

For the Bread:

2 cups all-purpose flour
1 cup Granulated Sugar
1 teaspoon baking soda
1/2 teaspoon Salt
2/3 cup Whole Milk
⅓ cup Vegetable Oil
1 Large Egg
⅓ cup Sour Cream

For the Cinnamon Swirl Filling:

1 Tablespoons Ground Cinnamon
½ cup Granulated Sugar

For the topping:

1 cup powdered sugar
2-3 tablespoons Milk
1/2 teaspoon Vanilla Extract

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Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9X5 loaf pan with non-stick cooking spray.
Mix together the cinnamon swirl filling (cinnamon and granulated sugar) and set aside.
Combine the flour, 1 cup sugar, baking soda and salt in a large bowl.
In another bowl, combine the milk, vegetable oil, egg and sour cream.
Stir the dry ingredients into the wet ingredients just until just combined.
Pour half of the batter into the pan; sprinkle with half of the cinnamon sugar.
Spread with remaining batter and sprinkle with remaining cinnamon sugar.
Use a knife to gently swirl the cinnamon sugar mixture into the batter. You will want the majority of the cinnamon and sugar mixed into the batter so that it will not burn.
Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Once cooled, mix together the glaze ingredients in a small bowl.
Drizzle over the bread and serve.

Notes

Store the leftovers in an airtight container at room temperature for up to 5 days. I love serving this bread warm, so you can heat the leftovers for 15-20 seconds to warm it before enjoying the leftovers.

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