Cinnamon Swirl Bread
A delightful sweet bread filled with a cinnamon and sugar swirl, perfect for breakfast or a cozy snack.
Equipment
- 9 x 5-inch Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp. baking soda
- 1½ tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. cinnamon
- 1 cup 2% milk
- 1 Tbsp. lemon juice
- ⅓ cup vegetable oil
- 1 tsp. vanilla extract
- 2 large eggs
- 6 Tbsp. brown sugar
- 1½ Tbsp. cinnamon
- 2 Tbsp. melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
- In a larger bowl, combine milk and lemon juice. Let it sit for 5 minutes to create a buttermilk substitute.
- Add vegetable oil, vanilla extract, and eggs to the milk mixture, whisking until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine brown sugar, cinnamon, and melted butter to create the cinnamon filling.
- Pour half of the batter into the prepared loaf pan. Add lines of the cinnamon filling and swirl gently with a skewer or toothpick.
- Pour the remaining batter on top and repeat the swirling process with the remaining cinnamon filling.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to 3 days.