Cinnamon Swirl Bread

"My husband's favorite. 9x5x3 inch pan makes a mondo-big loaf. I prefer to make two smaller loaves with the one recipe, but it can be a tad involved. Big or small, this really is a nice bread with a bit of a coffee-cake texture and taste. Crispy top gives it a nice touch."
photo by happynana photo by happynana
photo by happynana
Ready In:
1 loaf




  • Cream together shortening and sugar.
  • Beat in eggs and vanilla.
  • Blend in sour cream and milk.
  • Combine dry ingredients and add to creamed mixture.
  • Spread 1/2 batter in greased 9x5x3 pan.
  • Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
  • Top with remaining batter. Gently swirl with knife.
  • Sprinkle with remaining tablespoon of cinnamon mixture.
  • Bake at 350 degrees for 45 minutes.

Questions & Replies

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  1. I've been using the same cinnamon bread recipe for 20 years with good results, but I decided to try this for a change. The texture of this one was so much better than the other! So moist and tender. I made one large loaf and one small one. I also increased the amount of cinnamon sugar and did not swirl it in the bottom layer. So glad I found this.
  2. Perfecto in a bread pan!! I made 4 mini loaves so I could freeze some for breakfast treats later. Great texture with a punch of wonderful flavor with the cinnamon. Truly splendid and will be a bread I'll make again and again.
  3. This made for a very nice bread. It does remind you of coffee cake. I made as directed. After 45 minutes the top was done but not the middle so I made an tent out of foil and put over top and cooked an additional 8 minutes. I left in the pan 10 minutes before removing to rack to cool. I also used organic 2% milk with good results. Made for Spring PAC 2009.


Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie. I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life. I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share. I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.
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