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Easy Cinnamon Bread Recipe

Name: Easy Cinnamon Bread
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 2 1/2 cups / 375g plain flour (all purpose flour); 1 cup / 220g white sugar; 1 1/2 tsp baking powder; 1 tsp baking soda; 3 eggs; 1/2 cup / 125 ml vegetable oil; 1 1/3 cups / 290g sour cream ((Note 1)); 2 tsp vanilla extract; 60g / 4 tbsp unsalted butter, melted; 1 1/2 tbsp cinnamon powder; 3/4 cup / 165 g brown sugar, packed

RecipeTin Eats

Recipe video above. Easy to make, this easy Cinnamon Swirl Quick Bread is made without yeast! It's super moist - and stays moist for days afterwards - it tastes buttery and you get gorgeous pockets of sweet sticky cinnamon sugar!

Ingredients

2 1/2 cups / 375g plain flour (all purpose flour)

1 cup / 220g white sugar

1 1/2 tsp baking powder

1 tsp baking soda

3 eggs

1/2 cup / 125 ml vegetable oil

1 1/3 cups / 290g sour cream ((Note 1))

2 tsp vanilla extract

60g / 4 tbsp unsalted butter, melted

1 1/2 tbsp cinnamon powder

3/4 cup / 165 g brown sugar, packed

Method

Preheat oven to 180C/350F (all oven types).

Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video).

Place Dry Ingredients in a bowl and whisk to combine.

Place Wet Ingredients in a separate bowl and whisk until combined.

Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).

Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 - 15 times until just combined (few lumps ok, see video).

Spoon about 1/4 of the batter into the tin (about 1.5cm / 3/5" deep) and smooth surface.

Dollop about 1/3 of the Cinnamon Sugar over the batter.

Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter - dollop it on, the more the Cinnamon Sugar is moved about, the more swirls!

Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.

Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don't slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn't hurt!

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