Vanilla Cinnamon Swirl Loaf

Moist, sweet and delicious with a crunchy topping, this is a much easier recipe than cinnamon rolls. I use a greek yogurt and milk combo, but you can use buttermilk instead. It’s a quick bread great for the holidays or any morning.

Time

Prep: 15 minutes

Cook: 50-55 minutes

Ingredients

• 1 cup granulated sugar

• 1 tbsp ground cinnamon

• 2 tbsp butter, cold

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 large egg, room temperature

• 1/3 cup vegetable oil

• 1/2 cup sour cream (or plain yogurt/Greek yogurt)

• 2/3 cup milk

• 1 1/2 tsp pure vanilla extract

Directions

1. Preheat oven to 350°F (177°C). Butter a 9×5-inch square or 8×4-inch loaf pan.

2. For the cinnamon swirl: Using a fork, mix 1/2 cup sugar, 1 tablespoon of cinnamon, and butter in a small bowl. Butter will be clumpy. Set aside.

3. For the batter, start adding all remaining ingredients into your mixer on medium speed until smooth.

4. Pour and spread half of the batter into the prepared loaf pan. Sprinkle nearly half of the swirl mix. Pour and spread the remaining batter. Evenly sprinkle the remaining swirl mix. Starting at one end of the pan, take a knife and smoothly drag it across the pan up and down, left to right.

5. Bake for 50-55 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done.

6. Cool for 5 minutes, slice, slather with butter and eat! Cover and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.