Cinnamon Swirl Quick Bread with Cream Cheese Glaze

While this is technically a bread, it gives some serious cinnamon roll vibes. The glaze is not mandatory, but highly recommended. Be careful when spooning the batter on top of the cinnamon sugar- if you dump all the batter into the pan at once, the swirl will sink to the bottom.

Yield: 8-10

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Cinnamon Swirl Quick Bread with Cream Cheese Glaze

While this is technically a bread, it gives some serious cinnamon roll vibes. The glaze is not mandatory, but highly recommended. Be careful when spooning the batter on top of the cinnamon sugar- if you dump all the batter into the pan at once, the swirl will sink to the bottom.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

Bread Dough:

• 1 ½ cups granulated sugar, divided
• 1 tablespoon ground cinnamon
• 1 ½ cups Miller's Choice Unbleached Flour
• 2 tsp. baking powder
• ¾ tsp. salt
• ½ cup canola oil
• ½ cup whole milk
• 3 large eggs
• 2 tsp. vanilla extract

Glaze:

• 2 oz. cream cheese, softened
• 1 Tbsp. salted butter, melted
• 6 Tbsp. powdered sugar
• ¼ tsp. vanilla extract
• Pinch salt
• 1-3 Tbsp. milk

Instructions

1. Heat oven to 350F. Line a greased 8 ½ x 4 ½ inch loaf pan with parchment, allowing parchment to hang over the sides. Grease the parchment. Combine ½ cup sugar and cinnamon in a small bowl.
2. Whisk together flour, baking powder, and salt in a large bowl. Whisk together 1 cup granulated sugar, oil, milk, eggs, and vanilla in a medium bowl. Add wet ingredients to the dry, stirring just until combined.
3. Pour half of batter into lined pan. Sprinkle ¾ of the cinnamon sugar mixture over the batter in an even layer. Gently spoon remaining batter on top, smoothing with a spatula. Sprinkle top with remaining cinnamon sugar mixture; swirl gently with a knife.
4. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool in pan 10 minutes, then remove to a wire rack to cool at least 30 minutes.
5. Stir cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth. Whisk in milk, 1 tablespoon at a time, until drizzling consistency. Spoon over bread, spreading to let it run slightly down the sides. Cool completely before slicing.