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Pioneer Woman Cinnamon Bread

Pioneer Woman Cinnamon Bread - recipe card
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This moist, tender cinnamon bread is swirled with a buttery cinnamon-sugar ribbon and topped with a sweet, crunchy crust. Perfect for breakfast or an afternoon snack, it fills the kitchen with a warm, spiced aroma.

Ingredients

Scale
  • 1/2 cup whole milk, warmed to 110°F (43°C)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • For the swirl:
  • 1/4 cup + 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
  2. In a medium bowl, whisk together the warm milk (110°F/43°C), melted butter, and egg until smooth. Let the mixture stand for 2 minutes—the warmth helps the baking powder activate and creates a lighter crumb.
  3. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Sifting ensures an even distribution of leaveners and avoids bitter pockets of baking soda.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until no dry streaks remain—about 12 to 15 strokes. Overmixing develops gluten and makes the bread tough, so stop as soon as the batter is combined.
  5. In a small bowl, mix the remaining 1/4 cup plus 2 tablespoons sugar with 2 teaspoons cinnamon until uniform. This is your cinnamon-sugar filling.
  6. Pour half of the batter into the prepared loaf pan and smooth the top with an offset spatula. Sprinkle with half of the cinnamon-sugar mixture, then gently press the sugar into the batter with your fingers so it adheres.
  7. Pour the remaining batter over the first layer, smoothing it evenly. Top with the remaining cinnamon-sugar mixture, then use a butter knife to create a swirling pattern: make 4 to 5 figure-eight motions through the loaf, cutting down to the bottom to create a marbled effect.
  8. Bake on the center rack for 50 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs (no wet batter). If the top browns too quickly after 35 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Run a knife around the edges to loosen, then gently turn out onto the rack. Cool completely before slicing—this allows the crumb to set and prevents gummy slices.

Notes

Store leftovers wrapped in plastic wrap at room temperature for up to 4 days. To freeze, wrap the fully cooled loaf tightly in plastic wrap then foil for up to 3 months; thaw overnight at room temperature before slicing. To reheat, place slices in a 300°F (150°C) oven for 5 minutes or microwave for 15 seconds to refresh the texture.

Nutrition

Keywords: cinnamon bread, Pioneer Woman, quick bread, breakfast bread, cinnamon swirl, coffee cake, sweet bread, homemade bread, cinnamon sugar, baked bread

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-bread-recipe/