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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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
Directions
Step 1
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.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Step 3
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and homogeneous.
Step 4
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.
Step 5
In a small bowl, combine ground cinnamon and brown sugar to create the cinnamon sugar mixture.
Step 6
Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture over the top.
Step 7
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.
Step 8
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 9
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.
Step 10
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
| Serving size | (923.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2620.9 |
| Total Fat 72.0g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 33.9g | |
| Cholesterol 401.3mg | 0% |
| Sodium 2779.5mg | 0% |
| Total Carbohydrate 458.9g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 263.8g | |
| Protein 45.7g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 499.4mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 875.4mg | 0% |
Source of Calories