133 Reviews of Cinnamon Swirl Quick Bread

From: Siobhan M

On Jul 8, 2004

I agree that the 8x4" pan was too small - my first attempt at this, and the mess that was on the bottom of my oven, attest to that. However, I gave it another shot in a 9x5" pan, and it was a HUGE hit. With how quick it was to make, impressive and well received the finished product was, I will definitely be making this again.

From: angelcakes

On Jun 18, 2004

This was absolutely the best cinnamon bread. The texture of the bread is perfect- I think the butttermilk had a lot to do with that. Very quick and easy to put together. I doubled the recipe and made two loaves. Like some of the other reviewers, I also had a problem with the bread sticking to the bottom of the pan, even though I had greased the pan. Next time I will try flouring it as well to see if that helps.

From: AngelaTN

On Jun 11, 2004

I made this bread for a neighbor to thank him for helping us cut down some bushes. It smelled soooo good cooking that I was kind of bummed I couldn't have any. Well, as fate would have it, the bread completely fell apart when I was trying to remove it from the pan. At first I was peeved, but then realized this could be a blessing in disguise. I could now try a piece! The first bite was heavenly, and every bite thereafter was even better — moist, sweet, and melt in your mouth good. A word of warning...let this bread cool completely before trying to un-pan it. It is so moist and tender it is especially prone to breakage.

From: barbacious

On Jun 13, 2004

This is really good, yet simple to make. I would recomend using the cinnamon/sugar mixture mostly on the first 2 layers. I had too much left over by the time I got to the top layer and a lot of it fell off. I also plan to try using an 8x8 pan, making this a coffee cake.

From: Mary Scheffert

On Jun 13, 2004

Excellent quick bread! It is tender & will indeed melt in your mouth. Be sure to let this cool completely before removing it from the pan ... I had intended to get up early this morning & let it cool for breakfast, but I slept late. I went ahead & mixed it up & baked it, but was too anxious to let it cool since it smelled so good & we were hungry. Part of it stayed in the pan, but rest assured it did not go to waste! Then we demolished half the loaf just between the two of us! This recipe is easy to mix (I did it by hand in about 10 minutes) and the results are yummy! I will make this again but will let it cool before taking it out of the pan. I highly recommend this recipe ... thanks for posting! -M

From: C in PA

On Jun 30, 2004

I used PAM as well and did not have any sticking problems. The bread was fantastic, although follow the advice about the cinnamon sugar. Use most of it on the bottom 2 layers, otherwise you'll be left with a lot leftover as well as too much for the top.

From: melflo

On Jun 26, 2004

I cant believe I forgot to review this recipe! It was sooooo good. Made a special trip to the store to pick up the buttermilk, and man was it worth it. I love baking and cooking, but my household is only 2 and in many cases we end up with a lot of leftovers and/or wasted food. Not with this bread! I don't know who ate more me or my boyfriend, and let me tell you, it did not get time to cool! BTW I used PAM for spraying my pan and had no problem with sticking.

From: Marianne in the Village

On Jul 3, 2004

This is a wonderful cinnamon bread. The 8x4 pan was too small to hold all of the batter, but a 9x5 pan worked perfectly. We will definitely enjoy this again.

From: Pa. Hiker

On Dec 22, 2004

Fantastic recipe! Though I would cut the cinnamon/sugar mixture in half, covered all 3 layers and still had more in the bowl. As to those who had trouble with the layers separating - try not sprinkling the cinnamon/sugar all the way out to the edges, leave a 1/4" boarder all around. This will allow the layers to adhere, otherwise the cinnamon/sugar will prevent the layers from sticking together.

From: grace chang

On Feb 15, 2005

this was a great recipe! I did find that the cinnamon was a tiny bit strong, and i love cinnamon. i will reduce it just a bit next time. I didn't have any buttermilk on hand, but instead put a Tbl. of vinegar,then filled up the measuring cup with milk to make 1 cup and let it sit for about 5 minutes. I also buttered and floured an 8X8 square pan and baked it at 350 for about 35-40 minutes. Also, next time I think that i will dot some butter on the top. that will keep the cinnamon sugar from falling off and will give it a nice crumb topping texture. yum!