This cinnamon swirl loaf is one of those happy accidents that became a household favorite the moment I baked it. I discovered this batter-based version on a rainy afternoon when I wanted the warm comfort of a spiced loaf without the fuss of yeast and kneading. The batter yields a tender, moist crumb with a soft crust and a deep cinnamon ribbon that tastes like the center of a cinnamon roll but in a simple sliceable loaf. My kids loved tearing off pieces while it cooled, and my neighbor asked for the recipe after smelling it through the fence.

I adore this loaf because it sits comfortably between an everyday quick bread and a special occasion treat. It uses ingredients that are almost always in my pantry and comes together in ten minutes of active work. The texture is soft and slightly dense in a good way, thanks to the baking powder lift and the balance of milk and oil. The cinnamon sugar swirl caramelizes slightly in the oven and gives the loaf a beautiful marbled line down the center. Serve it warm with butter or a light cream cheese spread for breakfast or a cozy afternoon snack.

Ingredients

• White sugar: Use 1 1/3 cups of granulated sugar total, divided into 1 cup for the batter and 1/3 cup for the cinnamon swirl. Granulated sugar provides structure and helps the swirl caramelize without adding extra moisture.
• Ground cinnamon: 2 teaspoons. Choose a fragrant Ceylon or Saigon cinnamon if you have it; the aroma makes a big difference when the loaf bakes.
• All-purpose flour: 2 cups, spooned and leveled when measuring to avoid a dense loaf. King Arthur or any reliable brand works well for consistent texture.
• Baking powder: 1 tablespoon. This is the leavening agent that gives lift without yeast; check the freshness for best rise.
• Salt: 1/2 teaspoon. Balances sweetness and enhances the cinnamon flavor.
• Large egg: 1 beaten. Adds structure and moisture; use a room temperature egg to incorporate more evenly.
• Milk: 1 cup. Whole milk is best for richness, but 2% works fine; non-dairy milk can be substituted though it will change texture slightly.
• Vegetable oil: 1/3 cup. Oil keeps the crumb soft and tender; do not substitute with melted butter at a 1:1 ratio unless you prefer a slightly firmer texture and buttery flavor.

Instructions

Gather and prepare: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with vegetable oil or nonstick spray. Have measuring cups, a whisk, a mixing bowl, a small bowl for the cinnamon-sugar, and a knife for marbling ready. Room temperature ingredients incorporate more evenly, but this batter tolerates cold milk or egg in a pinch. Make the cinnamon-sugar: In a small bowl combine 1/3 cup granulated sugar and 2 teaspoons ground cinnamon. Stir until fully blended. Set this aside — it will be used to create the swirl that gives the loaf its signature line of flavor. Mix dry ingredients: In a large bowl whisk together 2 cups all-purpose flour, the remaining 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Ensure the baking powder is evenly distributed to avoid pockets of metallic taste or uneven rising. Combine wet ingredients: In a separate bowl beat 1 large egg lightly, then whisk in 1 cup milk and 1/3 cup vegetable oil. Pour the wet mixture into the dry ingredients and stir gently until just moistened. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and will make the loaf tougher. Layer batter and cinnamon-sugar: Pour half of the batter into the prepared pan, smoothing the top with a spatula. Sprinkle half of the reserved cinnamon-sugar evenly over the batter. Pour the remaining batter on top and sprinkle with the rest of the cinnamon-sugar. Use the tip of a knife to drag through the batter in an S-pattern two or three times to create a marbled swirl. Avoid over-swiping which will blend the swirl into the batter. Bake and cool: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan once halfway through baking if your oven has hot spots. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best slicing, wrap the loaf in foil and let it rest overnight to settle and deepen the cinnamon ribbon.

Storage Tips

To keep slices fresh, store the cooled loaf in an airtight container at room temperature for up to 48 hours. If you plan to keep it longer, wrap the entire loaf tightly in aluminum foil and place it in a resealable freezer bag; it will maintain quality for up to 3 months. For single servings, wrap slices individually in plastic wrap and then a layer of foil before freezing. To reheat, remove wrapping and warm a slice in a toaster oven at 325 degrees F for 6 to 8 minutes or microwave for 12 to 20 seconds, checking so it does not become rubbery. Refresh the cinnamon aroma with a light brush of melted butter before serving.

Ingredient Substitutions

If you want a richer loaf, replace the vegetable oil with an equal amount of melted unsalted butter; the crumb will be slightly firmer and more buttery. To make the cinnamon ribbon deeper in flavor, substitute half of the 1/3 cup sugar in the swirl with packed brown sugar. For a dairy-free version, use an unsweetened soy or oat milk in place of cow's milk; the texture is slightly lighter but still tender. Swap up to 1/4 cup of the flour with whole wheat pastry flour for a nuttier note, but keep the total flour amount the same to maintain structure.

Serving Suggestions

Serve warm slices slathered with salted butter, tangy cream cheese, or a thin citrus glaze for brightness. This loaf pairs wonderfully with strong coffee or a milky chai. For brunch, present slices alongside scrambled eggs and fruit, or cut into cubes and use for a bread pudding or French toast. Garnish with a light dusting of powdered sugar and a few toasted pecans for an elegant touch when serving guests.

Cultural Background

This skillet of cinnamon-scented loaf draws on two familiar traditions: the quick bread family popular in American home baking and the cinnamon spice that has traveled across continents. Cinnamon swirl confections have roots in European pastries and Scandinavian sweet breads, adapted in many households into quick loaves and coffee cakes. The swirl technique echoes regional variations where cinnamon-sugar filling is folded or layered to create decorative and flavorful ribbons.

Seasonal Adaptations

In autumn, enhance the swirl with a pinch of nutmeg and ground ginger for a warm spice blend. For winter holidays add a tablespoon of molasses to the batter and replace half the swirl sugar with brown sugar for a richer caramel note. In spring and summer lighten the finish with a lemon glaze and fold in chopped strawberries or blueberries into the batter for a fruit-studded loaf. Small seasonal changes make this base recipe versatile for year-round baking.

Meal Prep Tips

This loaf is excellent for meal prep because it slices and portions easily. Bake the loaf on a Sunday, cool completely, and slice into 12 portions. Store slices in an airtight container in the fridge for up to 5 days or freeze individually wrapped slices. For quick breakfasts, reheat slices and top with Greek yogurt and honey or a smear of almond butter. When transporting, wrap in parchment and paper towels to absorb any condensation and keep the slices from sticking.

Every time I bake this loaf it reminds me of simple comforts: the aroma that fills the kitchen, the small ritual of stirring cinnamon sugar, and the way a modest recipe can bring people together. I hope it becomes part of your rotation the way it is in mine.