Cinnamon Swirl Quick Bread
A tender vanilla loaf threaded with cinnamon sugar and finished with a simple vanilla icing drizzle. Makes one loaf to cut into 12 slices. Batch yield: 1 iced loaf, cut into 12 slices. One serving: 1 of 12 equal slices, approximately 79 g after baking, cooling and icing. Allow approximately 4 hours 5 minutes from taking out the chilled ingredients to slicing. Prep minutes are all non-oven elapsed time: 30 minutes bringing ingredients towards room temperature, 20 minutes preparing and mixing, 120 minutes cooling the loaf, 5 minutes making and applying icing, and 15 minutes letting the icing set. Cooling_minutes includes the 120-minute loaf cooling period and 15-minute icing-setting period. Oven preheating overlaps the final 15 minutes of ingredient tempering and is not counted again. Cook_minutes covers one loaf baked in one oven batch; extra baking or cooling may be needed if the centre is not ready. Appliances: Oven. Equipment: 23 × 13 cm/9 × 5 inch metal loaf tin; Baking parchment; Digital kitchen scales; Measuring jug; Measuring spoons; Large mixing bowl; Medium mixing bowl; Small bowl; Whisk; Silicone spatula; Table knife; Skewer; Wire cooling rack; Serrated knife. Allergens: Contains wheat flour, milk, sour cream and egg. Check packaged ingredient labels for any additional allergens or cross-contact warnings. Nutrition is estimated per one of 12 equal slices, including the icing; rounding and ingredient variation explain small differences between calories and macro calculations. Storage: Once the icing has set, store airtight at a cool room temperature for up to 2 days, or refrigerate for up to 5 days total. In hot conditions, refrigerate once cool. For longer storage, wrap individual slices and freeze in an airtight container for up to 3 months. Thaw wrapped in the refrigerator overnight, then let a slice stand at room temperature for about 20 minutes before eating; the icing may soften slightly.
190 min
Prep
55 min
Cook
12
Serves
266
Calories
Macros · per serving
3g protein
43g carbs
9g fat
Ingredients
For 12 servings
- 100 g Granulated sugar for the cinnamon swirl
- 8 g Ground cinnamon
- 250 g Plain all-purpose flour
- 10 g Double-acting baking powder
- 3 g Fine salt
- 150 g Granulated sugar for the batter
- 160 ml Whole milk for the batter
- 75 g Vegetable oil
- 80 g Full-fat sour cream
- 1 large egg Egg
- 7.5 ml Vanilla extract for the batter
- 60 g Icing sugar
- 12 ml Whole milk for the icing
- 2.5 ml Vanilla extract for the icing
Instructions
- 1
Measure the batter milk and sour cream and leave them, along with the whole egg, at room temperature for 30 minutes. During the final 15 minutes, preheat the oven to 175°C/350°F conventional or 155°C/310°F fan, with a shelf in the middle. Line a 23 × 13 cm/9 × 5 inch metal loaf tin with baking parchment, covering the base and sides and leaving lifting tabs.
- 2
Mix the 100 g swirl sugar with the cinnamon in a small bowl. In a separate bowl, whisk together the flour, baking powder and salt until evenly distributed.
- 3
In a large bowl, whisk the egg with the 150 g batter sugar, then whisk in the 160 ml milk, vegetable oil, sour cream and 7.5 ml vanilla until smooth. Add the flour mixture and fold with a spatula just until no dry flour remains. The batter should be thick but spoonable; a few small lumps are fine.
- 4
Spread half the batter, in the prepared tin. Sprinkle evenly with half the cinnamon sugar, approximately 54 g. Spoon over the remaining batter and spread gently to cover, then scatter the remaining cinnamon sugar over the top. Pass a table knife through the batter in three broad S-shaped strokes, reaching into the lower layer without scraping the tin. Stop before the cinnamon becomes fully mixed into the batter.
- 5
Bake the single loaf for approximately 55 minutes. Begin checking at 50 minutes: the top should be browned and set, the central crack should not look wet, and a skewer inserted into the cake rather than a cinnamon pocket should emerge without wet batter. If necessary, continue in 5-minute increments until done.
- 6
Leave the loaf in its tin for 10 minutes. Lift it out using the parchment tabs, remove the parchment and place the loaf on a wire rack. Cool for a further 110 minutes, or until completely cool through the centre. Do not ice a warm loaf.
- 7
Whisk the icing sugar with the 12 ml milk and 2.5 ml vanilla until smooth and thick enough to fall in ribbons. Drizzle all the icing across the cooled loaf, then leave for 15 minutes to set lightly.
- 8
Cut with a serrated knife into 12 evenly sized slices. The finished iced loaf should weigh approximately 950 g after baking moisture loss, giving slices of about 79 g each; actual weight will vary with baking time.
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