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Swirled Cinnamon Bread

A tender quick bread with a fudgy brown sugar cinnamon swirl ribbon through the center and a caramelized cinnamon sugar crust on the outside.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices/people
Calories: 292
Ingredients Equipment Method

Ingredients
  

Batter:
2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup full-fat sour cream, room temperature
1/3 cup whole milk
1/3 cup neutral oil
2 teaspoons vanilla extract
Brown Sugar Cinnamon Swirl Paste:
1/3 cup light brown sugar, packed
1 and 1/2 teaspoons ground cinnamon
1 tablespoon unsalted butter, melted
1 pinch salt
Cinnamon Sugar Crust:
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted, for pan

Equipment

  • 1 standard 9 by 5 inch loaf pan
  • 1 large mixing bowl
  • 1 small bowl for the swirl paste
  • 1 small bowl for the crust mixture
  • 1 pastry brush

Method
 

Preheat oven to 350 degrees Fahrenheit. Brush pan with melted butter, coat with cinnamon sugar mixture, tip out excess.
    Mix swirl paste ingredients into a thick spreadable paste. Set aside.
      Whisk dry ingredients. Whisk wet ingredients separately. Fold together until just combined.
        Pour half the batter into pan. Spread swirl paste edge to edge over batter. Pour remaining batter over and smooth to cover completely.
          Bake 55 to 65 minutes until toothpick comes out with moist crumbs. Cool 15 minutes in pan, 20 minutes on rack before slicing.