Marbled Cinnamon Sugar Quick Bread
Delight your senses with this Marbled Cinnamon Sugar Quick Bread, a visually stunning and irresistibly fragrant treat that's as easy to make as it is to devour. Fluffy, moist layers of vanilla-infused batter are swirled with a rich, spiced cinnamon sugar mixture, creating a marbled effect that’s both eye-catching and delicious. Made with pantry staples and ready in just over an hour, this quick bread is perfect for breakfast, snack time, or even dessert. With its crispy cinnamon-sugar crust and tender crumb, every bite is a perfect balance of sweetness and spice. Serve it warm with a pat of butter or wrap it up for a homemade gift that’s sure to impress. This no-yeast recipe ensures foolproof results every time—perfect for beginner bakers and seasoned pros alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 0.25 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Ground cinnamon
- 0.25 cup Light brown sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and homogeneous.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. Do not overmix—the batter will be thick.
In a small bowl, combine ground cinnamon and brown sugar to create the cinnamon sugar mixture.
Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture over the top.
Add the remaining batter on top of the cinnamon layer, then sprinkle the rest of the cinnamon sugar mixture on top. Use a butter knife to swirl the cinnamon mixture into the batter, creating a marbled pattern.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer the loaf to a wire rack to cool completely.
Slice and serve the bread on its own or with a pat of butter. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 458.9 g | 167% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 263.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 499 mg | 38% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
