Swirled Cinnamon Bread -

Swirled Cinnamon Bread

If you love the smell of cinnamon and nutmeg baking in the oven, then bake up a loaf of this Swirled Cinnamon Bread. It's a great way to celebrate the Fall baking season!

Prep Time10

Cook Time1

Total Time1 10

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: cinnamon, pecan, quick bread

Servings: slices

Calories: 263kcal

Author: David

Ingredients

For the Bread

2 cups all-purpose flour
¾ cup granulated sugar
1½ tsp baking powder
½ tsp salt
1¼ cups buttermilk
2 tsp vanilla extract
1 large egg
¼ cup canola or vegetable oil
¼ cup brown sugar
2½ tsp ground cinnamon
½ tsp ground nutmeg

For the Glaze

1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp milk
¼ cup pecans lightly toasted

Instructions

For the Bread

Preheat oven to 350°F.
Grease and flour a 9”x5” loaf pan; set pan aside.
Using a large bowl, add flour, sugar, baking powder and salt; stir until well combined.
In a separate bowl, whisk together buttermilk, vanilla, egg and oil until well combined. Pour liquid mixture into bowl with dry ingredients; stir until just combined.
Using a small bowl, whisk together the brown sugar, cinnamon and nutmeg.
Pour half of the batter into the prepared loaf pan. Sprinkle the brown sugar mixture evenly on top of batter and then pour remaining batter on top. Using a table knife, cut through batter several times to create a swirl with brown sugar mixture.
Bake for 40 minutes. Tent pan with foil and then continue baking for 18-20 more minutes, or until a toothpick inserted into center of bread comes out clean. Let bread cool in pan for 15 minutes before transferring to a wire cooling rack until completely cool.

For the Glaze

Using a small mixing bowl, whisk all glaze ingredients (except for pecans) together until well combined.
Spread glaze on top of bread and then sprinkle toasted pecans on top; let glaze set up (~15 minutes) before slicing and serving.

Nutrition