Get the Recipe:
Cinnamon Swirl Bread
This simple Cinnamon Swirl Bread is perfect for breakfast, a coffee break, or even dessert! You'll love the sweet blend of chopped pecans, cinnamon, and brown sugar!
Ingredients
For the swirl:
- 1/3 cup (67 g) firmly packed light brown sugar
- 1/2 cup (60 g) finely chopped pecans, toasted
- 2 teaspoons ground cinnamon
For the bread:
- 1 cup (200 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup (240 ml) milk
- 1/3 cup (75 g) unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
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Instructions
To make the swirl:
- Combine the brown sugar, pecans, and cinnamon. Set aside.
To make the bread:
- Preheat oven to 350°F (175°C). Grease a standard 9″x 5″x 3″ loaf pan.
- Combine the sugar, flour, baking powder, and salt. Make a well in the flour mixture.
- In a separate bowl, beat the egg. Then, stir in the milk, butter, and vanilla. Add the egg mixture to the well in the flour mixture. Stir just until mixed. Do not overmix.
- Pour half of the batter into the prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with the remaining batter and cinnamon mixture. With a wide spatula or knife, swirl the mixtures together with a down and up circular motion.
- Bake for 50 to 60 minutes or until the bread is browned and a pick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes. Then, remove the bread from the pan and cool completely on a wire rack.
Video
Notes
- *You can substitute 1/3 cup cooking oil if you prefer, although you'll lose a bit of flavor.
- Store leftover bread well-wrapped or in an airtight container up to 3 days at room temperature. Wrap well and place in a freezer-safe bag or container to store in the freezer up to 3 months.
- Recipe slightly adapted from BHG.
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