Fresh Milled Cinnamon Swirl Bread
A soft, moist quick bread with a gooey, caramelized cinnamon layer! This fresh milled cinnamon swirl bread is easy to make and delicious.
Servings: 8 servings (1 loaf)
Calories: 390kcal
Equipment
- 9x5" loaf pan
Ingredients
Bread
- 2 cups freshly milled soft white wheat flour (244g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup butter melted and slightly cooled
- ¾ cup pure granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk
- 1 tsp vanilla extract
Cinnamon swirl
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon see notes
- 2 tbsp melted butter
Instructions
- Preheat the oven. Preheat to 350°F. Grease a 9x5 cast iron loaf pan or standard 9×5 loaf pan.
- Mix the dry ingredients. In a medium bowl, whisk together the freshly milled soft white wheat flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together all wet ingredients, butter, sugar, eggs, milk and vanilla.
- Combine. Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not overmix.
- Make the cinnamon swirl. In a small bowl, mix together the sugar, cinnamon, and melted butter.
- Layer the batter. Pour about 3/4 of the batter into the prepared loaf pan and spread evenly. Sprinkle most of the cinnamon sugar mixture over the batter, reserving about a tbsp or two for the topping. Add the remaining batter, then sprinkle the rest of the cinnamon mixture evenly over the top.
- Swirl: Use a knife or skewer to gently swirl the cinnamon mixture through the batter. I start at one end and do a ribbon pattern to the other end.
- Bake: Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. After about 45 minutes of baking, I like to tent it with foil to keep the top from browning too much.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.