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Swirl Cinnamon Bread

If you like cinnamon, you’ll love this quick bread! It’s crusty on top, soft and moist inside. Make extra loaves for the holidays and give them to family and friends. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    1 loaf (12 slices)


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon plus 1-1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup reduced-fat plain yogurt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup packed brown sugar


  • Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine brown sugar and remaining cinnamon.
  • Spoon a third of the batter into an 8x4-in. loaf pan coated with cooking spray. Top with a third of the brown sugar mixture. Repeat layers twice. Cut through batter with a knife to swirl the brown sugar mixture.
  • Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 203 calories, 6g fat (1g saturated fat), 19mg cholesterol, 124mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 4g protein.

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  • Alpha
    Feb 10, 2021

    Looks the same as the picture and tastes great! Straight to the file box. Would live on the edge and add walnuts next. We’ll see.

  • Cynbars
    Feb 21, 2016

    I adjusted it to this and it bakes perfect every time. Makes great muffins too.3/4 plus 1/3 c. granulated sugar2 tsp ground cinnamon (more to taste)2 c. all-purpose flour1 Tbsp. baking powder1/2 tsp. salt1 egg (beaten)1 c. milk1/3 c. vegetable oilPreheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil; add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble.Bake for 45 to 50 minutes or until a toothpick comes out clean

  • Tcrookm1
    Feb 5, 2015

    It wouldn't let me do 0 stars so I had to give it a one star rating. I was so looking forward to making this. I was so disappointed with the outcome, as well as my family. It was very thick, moist but seemed tough and had an odd flavor. I followed the recipe. I love making foods from scratch, but unfortunately I prefer box mixes I have made over this. Sorry, never again for this recipe.

  • conniekeys
    Feb 4, 2015

    Batter was very thick so I added about 1/3 cup of fat free half and half. It was somewhat easier to spread the batter, but I could not swirl it. Waiting to taste it now. Love all the ingredients....they are easy and I always have them on hand. It is sure to taste great!

  • Kathy Andersen
    Dec 30, 2012

    I thought it turned out a little dry. The dough was very thick and sticky, not typical quick bread dough. Next time, I'll add more oil.

  • klesinski
    Sep 16, 2012

    I have made this twice in the last 2 weeks as my family just loves this bread. I made a couple of substitutions as well. I used reduced fat vanilla yogurt for the plain yogurt and cut back to 1/2 tsp of vanilla extract. I also substituted baking Splenda for the sugar. Dough was thick both times I made it too but was able to spread it into 3 layers. Tried to swirl bread the first time but was a bit messy. So didn't bother the second time No one noticed :) I love homemade bread and this one is just delicious!!

  • eagle78
    Sep 8, 2012

    Very moist and not overly sweet. The batter was more like a dough, but still easy enough to layer with cinnamon and brown sugar mixture. I will try adding finely chopped nuts next time. It's a keeper!

  • lpeters86
    Aug 13, 2012

    Delicious! Will definitely make again.

  • janetjordan
    Feb 24, 2012

    Yes, the dough is very very thick. Was difficult to manage when layering it. I used whole wheat pastry dough instead of all purpose.But the outcome was great! My family of 5 finished this the day I made it. No leftovers:(Oh, and i only had strwberry banana yogurt on hand! Was nervous about that, but you couldnt even tell! Very tasty bread. Easy and simple ingredients.

  • brookover
    Jan 23, 2012

    The bread was all gone when I came downstairs this morning, so I think I can call it a success!That said....for a recipe from a healthy cooking magazine, this didn't strike me as very healthy! So I made a couple changes myself--I substituted about half of the AP flour with white wheat flour and I cut the sugar back to 1/2 cup. It was still plenty sweet, so I think I will cut that back by another 1-2 T. and maybe 1T off of the brown sugar.I, too, had a very thick batter. I ended up with only two layers.