This cinnamon swirl loaf has been my guilty-pleasure weekend bake for years. I first discovered a batter-based version during a busy holiday season when I wanted the warmth of bakery bread without the time-consuming kneading and multiple rises. The result was a soft, moist crumb with a generously spiced cinnamon ribbon that gives every slice a little crunch and caramelized sweetness. It quickly became the loaf I bring to potlucks and the thing my neighbors ask for when they visit.

What makes this recipe special is its simplicity and forgiving nature. No yeast, no proofing, just a straightforward batter that produces a loaf with a golden crust and a swirled interior. The texture is tender and slightly cake-like, but still substantial enough for toast. I remember wrapping a warm slice in foil for a chilly morning hike and watching it steam open when we unwrapped it; that memory of cinnamon and comfort is why I keep this recipe on rotation.

Ingredients

• White sugar: 1 1/3 cups total, divided. Use standard granulated sugar; 1 cup goes in the batter and 1/3 cup is mixed with cinnamon for the swirl. The granulated sugar gives the best caramel pockets—use C&H or Domino if you prefer a branded option.
• Ground cinnamon: 2 teaspoons. Freshly ground or a good-quality jar will make the aroma pop. I like Saigon cinnamon for a warm, slightly spicy note.
• All-purpose flour: 2 cups. Spoon and level into the cup for accurate measurement to keep the loaf tender rather than dry; King Arthur or Gold Medal are reliable choices.
• Baking powder: 1 tablespoon. This provides lift in the batter; check the date on the can for best rise.
• Salt: 1/2 teaspoon. Balances sweetness and enhances flavor.
• Large egg: 1, beaten. Adds structure and richness.
• Milk: 1 cup. Whole milk yields the richest crumb; 2 percent or unsweetened non-dairy milk such as oat or soy also works.
• Vegetable oil: 1/3 cup. Keeps the loaf moist and tender—substitute melted butter for a richer flavor if you like.

Instructions

Prepare the pan and oven: Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan lightly with butter or nonstick spray and line it with parchment if you prefer a cleaner release. The oven temperature is important for even baking and a golden top. Make the cinnamon sugar: In a small bowl, stir together 1/3 cup sugar and 2 teaspoons ground cinnamon until evenly combined. Set aside. This blend will create the visible swirl and occasional caramelized pockets when baked. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, remaining 1 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisking aerates the flour and ensures even distribution of the leavening for a consistent rise. Combine wet ingredients: In a separate bowl, beat 1 large egg with 1 cup milk and 1/3 cup vegetable oil. Pour the wet mixture into the dry ingredients and stir gently until just moistened; a few small lumps are fine. Overmixing develops gluten and will toughen the loaf. Layer and swirl: Pour half the batter into the prepared pan and smooth the top. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter and finish with the rest of the cinnamon-sugar on top. Use a knife to draw a figure-eight or swirl through the batter to create a marbled ribbon—do not over-swirl or the layers will completely blend. Bake until set: Bake at 350 degrees F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if the top browns too quickly after about 30 minutes. Cool and rest: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best slicing and flavor development, wrap the cooled loaf in foil and let it rest overnight before slicing.

Storage Tips

Store the loaf wrapped in foil or in an airtight container at room temperature for up to two days; this keeps the crumb tender. For longer storage, slice and freeze in individual portions between sheets of parchment in a freezer-safe bag for up to three months. To refresh frozen slices, heat briefly in a toaster oven or microwave covered with a damp paper towel for 20 to 30 seconds to restore softness. Avoid refrigeration if you plan to eat within a couple of days, as refrigeration can dry the bread.

Ingredient Substitutions

You can substitute 1 cup of milk with 1 cup unsweetened almond milk or oat milk for a dairy-free version; the crumb will be slightly lighter with plant milk. Swap vegetable oil for 1/3 cup melted butter for a richer flavor and a more buttery crust. Replace 1/3 cup of granulated sugar in the batter with brown sugar for deeper flavor, but keep the swirl sugar granulated for better caramelization. For gluten-free, use a 1-to-1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it; expect a slightly different texture.

Serving Suggestions

Serve slices warm with a pat of butter, a smear of cream cheese, or a drizzle of simple vanilla glaze made from powdered sugar and milk. Pair with a strong coffee or a spiced chai for breakfast; for dessert, serve toasted slices with a scoop of vanilla ice cream and a sprinkle of crushed nuts. Garnish with a light dusting of cinnamon or a scattering of toasted pecans for a seasonal presentation.

Cultural Background

Swirled sweet breads are a common comfort food in many baking traditions, from the European coffee cakes with nut or fruit ribbons to American quick breads that emerged as pantry-friendly home baking. This batter-based loaf reflects mid-20th-century home baking where convenience and speed were prized; the cinnamon swirl echo traditional spice blends used in both sweet and savory baking across regions.

Seasonal Adaptations

In autumn, fold in 1/2 cup grated apple and a pinch of nutmeg to the batter for an apple-cinnamon version. For winter holidays, add 1/4 cup chopped cranberries and orange zest to the batter and replace half the swirl sugar with brown sugar. In spring, lighten the loaf by adding 1/2 cup mashed banana and reduce sugar slightly; the cinnamon swirl still shines through these seasonal variations.

Meal Prep Tips

Make two loaves at once and freeze one for busy mornings; the thawed loaf tastes freshly baked after a quick toast. Pre-measure the dry ingredients into a jar to speed assembly—label and store the cinnamon-sugar mixture separately. Slice the loaf and pack individual portions in reusable containers for grab-and-go breakfasts or snacks.

Before you go, I encourage you to try the loaf warm from the oven with a sliver of butter—you may find, as I did, that simple rituals like this become memorable moments shared with friends and family.