Cinnamon Swirl Quick Bread

Believe it or not, the first time I had ever heard of quick bread was last year when my husband and I went on a little trip to Little Switzerland, NC (read and see more about it here and here).

At the little tiny inn that we were staying in, we had quick bread for breakfast.

I think there’s just something magical about quick bread:

  • It’s so easy.
  • There’s no staring at the clock to pass the time while dough rises.
  • It tastes most excellent.

So, how ’bout that!?!?

I just love the cinnamon swirl part of the bread. It’s so warm and inviting…like, eat more of me, please! 😉

Just kidding, that’s weird.

I don’t talk to my bread, what are you talking about? 😉

Being that cinnamon is my all-time favorite spice of the season (any season, for that matter), this is the perfect and easy bread for me….

…and you!

Yay, we win! 🙂

Cinnamon Swirl Quick Bread

adapted from Eating Well

Ingredients

  • 1/4 cup brown sugar (swirl)
  • 2 tablespoons ground cinnamon (swirl)
  • 1 cup old-fashioned rolled oats
  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup nonfat Greek yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3/4 cup skim milk

How-To

  1. Preheat the oven to 350°F.
  2. Spray a loaf pan with cooking spray and set aside.
  3. In a small bowl, combine the swirl ingredients (brown sugar and cinnamon). Set aside for later.
  4. In a bowl, combine the oats, flours, baking powder, baking soda, and cinnamon. Set side.
  5. In another bowl, combine the yogurt, egg, oil, honey, and milk.
  6. Pour the wet ingredients over the dry and mix until just combined.
  7. Pour 1/3 of the batter into the loaf pan.
  8. Sprinkle 1/3 of the swirl mixture on top.
  9. Pour the second 1/3 of the batter into the loaf pan.
  10. Sprinkle the second 1/3 of the swirl mixture on top.
  11. Pour the remaining batter into the loaf pan.
  12. Sprinkle the remaining swirl on top.
  13. Bake for 50 minutes or until a cake tester comes out clean.

Servings: 1 loaf

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17 comments

  1. I just read your Little Switzerland posts. What a nice looking vacation! And you two look very nice together. 🙂 This is my kind of bread. Is it dry and crumbly the next day like some oaty quick breads or does it stay moist?

  2. Quick breads don’t always grab my attention, but this one is right up my alley! Love the swirl of cinnamon, this would be fantastic for breakfast this fall 🙂

  3. The recipe sounds great, but you have a food blog and had never heard of a quick bread before? Banana bread, coffee cake, muffins, are all quick breads. None of that rings a bell?

    1. Being a self taught cook/baker…just as of 2 years ago, I didn’t know a lot of things when I first started. Basically just how to bake a cake from a box. I’ve certainly come a long way…

  4. SO glad I came across your blog today! My brother has been begging me to make some cinnamon swirl bread, but I don’t have a breadmaker. Annnd this is healthy, and he’s jumped on the healthy living train too! Thank you thank you thank you. I’ll recomment once I get this made and let you know how it turns out!

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