Moist Cinnamon Swirl Loaf
This moist cinnamon swirl loaf is soft, buttery, and filled with layers of sweet cinnamon sugar. Perfect for breakfast, brunch, or an afternoon snack, it's an easy homemade loaf with a tender crumb and a delicious cinnamon swirl in every slice.
Equipment
- Whisk
- Mixing Bowls
- 9x5-inch loaf pan
- Electric Mixer
- Knife or Skewer
Ingredients
Loaf Batter
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk room temperature
Cinnamon Swirl
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter melted
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or water adjust consistency as needed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Fold the dry ingredients into the wet ingredients, then stir in the milk until just combined. Do not overmix.
- In a separate bowl, combine the brown sugar, cinnamon, and melted butter to make the cinnamon swirl mixture.
- Spread half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon mixture. Add the remaining batter and top with the remaining cinnamon mixture.
- Use a knife to swirl the cinnamon mixture through the batter using a figure-eight motion.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out with moist crumbs.
- Cool in the pan for 10–15 minutes before removing. Mix the powdered sugar with milk or water until smooth, drizzle over the cooled loaf, then slice and serve.
Notes
For the best texture, use room-temperature ingredients and avoid overmixing the batter. Store the loaf in an airtight container for up to 3 days at room temperature, up to 1 week in the refrigerator, or freeze for up to 2 months. Add chopped nuts or raisins for extra texture if desired.