Instructions:
Step 1
Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon until evenly combined.
Step 3
In a separate bowl, whisk together the eggs, milk, vegetable oil or melted butter, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread soft and tender.
Step 5
In a small bowl, combine the cinnamon and sugar for the swirl mixture and stir until evenly blended.
Step 6
Pour half of the batter into the prepared loaf pan and spread it evenly with a spatula.
Step 7
Sprinkle half of the cinnamon sugar mixture evenly over the batter.
Step 8
Carefully spread the remaining batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar evenly across the top.
Step 9
Use a butter knife or skewer to gently swirl the cinnamon sugar through the batter, creating a marbled effect without overmixing.
Step 10
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 11
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 12
Slice and serve warm on its own, with butter, or topped with a simple vanilla glaze if desired.
Tips and Variations:
Don’t Overmix
Stir the batter only until the ingredients are combined to keep the bread light and tender.
Use Fresh Cinnamon
Fresh, high-quality cinnamon gives the bread a richer aroma and a more vibrant flavor.
Add Crunch
Mix chopped pecans or walnuts into the cinnamon sugar swirl for extra texture in every slice.
Make It Fruity
Fold raisins, dried cranberries, diced apples, or grated zucchini into the batter for added flavor and moisture.
Top with a Glaze
A simple vanilla glaze made with powdered sugar, milk, and vanilla adds a sweet bakery-style finish.
Turn It into Muffins
Divide the batter into a lined muffin tin and bake for about 20 to 25 minutes for individual cinnamon bread muffins.
Storage
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for Later
Wrap the cooled loaf or individual slices tightly in plastic wrap and freeze for up to 3 months, then thaw at room temperature before serving.
