If you enjoy a sweet breakfast treat, then you definitely need to try our cinnamon and sugar quick bread! It is so good and makes for a delicious breakfast recipe.
This cinnamon swirl bread is called a quick bread because it is an easy bread with no yeast at all. Which I love because it makes it pretty hard to mess up.
So, if you are a beginner in the kitchen, don’t shy away from this recipe. It is very simple that you can feel comfortable making it and even impressing your friends and family when you share it. That is if you want to share.
I love to make this tasty quick bread recipe for a brunch when I am hosting and then like to pair it with our homemade slow cooker hot chocolate, lemon blueberry quick bread, and pumpkin zucchini bread! I’m getting hungry just thinking about it all.
Ingredients You’ll Need For Our Cinnamon and Sugar Quick Bread Recipe:
Bread Ingredients
- Sugar
- Unsalted butter
- Vanilla extract
- Eggs
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Sour cream
Brown Sugar Filling Ingredients
- Brown sugar
- Cinnamon
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Our Cinnamon and Sugar Quick Bread
- Preheat oven to 350℉.
- Spray the inside (bottom and sides) of 2 loaf pans with non-stick cooking spray. I used 9″x5″x3″ pans. Set pans aside.
- In a small mixing bowl, prepare the brown sugar cinnamon filling and set aside.
- In a large mixing bowl, beat together sugar, butter, vanilla extract, and eggs with an electric mixer on medium speed for 2 minutes.
- In a separate mixing bowl, mix together flour, baking powder, baking soda, and salt.
- Alternate adding the flour mixture and the sour cream to the creamed butter/sugar mixture while mixing on a low speed. Combine until just blended (be sure to not overmix).
- Pour 1 ½ cups of the batter into the bottom of each pan (should be about 1/4 of the batter in each pan).
- Sprinkle ¼ cup of the brown sugar filling in each pan on top of the batter.
- Top with another 1 ½ cups of batter in each pan, then divide and sprinkle the remaining brown sugar filling on the batter in each pan.
- Bake for 55-65 minutes (start checking it around 55 minutes) until a toothpick inserted in the center of the loaf pan comes out clean.
- Let the bread cool in the pans for 5-10 minutes and then remove from pans and let them completely cool on a wire rack.
Enjoy More Delicious Quick Breads
Browse our comprehensive collection of yeast leavened bread recipes here.
- Easy Homemade Naan Bread
- Caramel Monkey Bread Breakfast Pull Apart
- Disneyland’s Sweet Cornbread
- Easy Homemade Cornbread
Cinnamon and Sugar Quick Bread Recipe
Ingredients
Bread Ingredients
- 1 ½ cups sugar
- ¾ cup butter (unsalted), ( 1½ sticks)
- 1 ½ teaspoon vanilla extract
- 3 eggs, (room temperature)
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups sour cream
Brown Sugar and Cinnamon Ingredients
- 1 cup brown sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350℉.
- Spray the inside (bottom and sides) of 2 loaf pans with non-stick cooking spray. I used 9"x5"x3" pans. Set pans aside.
- In a small mixing bowl, prepare the brown sugar cinnamon filling and set aside.
- In a large mixing bowl, beat together sugar, butter, vanilla extract, and eggs with an electric mixer on medium speed for 2 minutes.
- In a separate mixing bowl, mix together flour, baking powder, baking soda, and salt.
- Alternate adding the flour mixture and the sour cream to the creamed butter/sugar mixture while mixing on a low speed. Combine until just blended (be sure to not overmix).
- Pour 1 ½ cups of the batter into the bottom of each pan (should be about 1/4 of the batter in each pan).
- Sprinkle ¼ cup of the brown sugar filling in each pan on top of the batter.
- Top with another 1 ½ cups of batter in each pan, then divide and sprinkle the remaining brown sugar filling on the batter in each pan.
- Bake for 55-65 minutes (start checking it around 55 minutes) until a toothpick inserted in the center of the loaf pan comes out clean.
- Let the bread cool in the pans for 5-10 minutes and then remove from pans and let them completely cool on a wire rack.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This is one of my top recipes that I make now because it is super easy to make and it is delicious!
We are so glad that you like it! Thanks for leaving us a comment.
Does this bread freeze well? It looks delicious and I can’t wait to try it! Thank you for sharing.
It will freeze well in an airtight freezer container or freezer bag.