Lower-Fat Cinnamon Swirl Quick Bread

"This is an easy and DELICIOUS cinnamon swirl bread. My family loves it...it's hard to keep on the shelf for long! This is lower fat because my recipe substitutes applesauce for most of the oil, but you cannot tell..it makes it better I think. We also don't make the glaze all the time- and love the bread even without it!"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Kid-Kat photo by Kid-Kat
Ready In:
1hr 10mins
1 loaf




  • Preheat oven to 350 degrees.
  • Combine 1/2 cup sugar and cinnamon; set aside.
  • Combine flour, baking soda, salt, and remaining 1 cup of sugar.
  • In a separate bowl, combine buttermilk, egg, applesauce, and oil. Stir into dry ingredients JUST until combined. (Do not overmix.). (If you do not have buttermilk, buttermilk substitutes work. I use lemon juice and milk method.).
  • Grease the bottom only of a 9-in.x 5-in.x 3-in. loaf pan.
  • Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar mix.
  • Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar.
  • Swirl knife through batter.
  • Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • If desired, combine glaze ingredients; drizzle over bread.

Questions & Replies

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  1. qotw13
    Oh my gosh, this bread is wonderful! Only changes I made were to use half whole wheat flour, no glaze, and added a little cinnamon to the batter. I also ended up only using probably half the cinn/sugar mix in the middle and on top, and it was still plenty. Oh, and I used lemon juice/milk rather than real buttermilk. This bread is super moist, with a crunchy top, and has been a huge hit with my fiance. Will definitely be making this again, and will probably try it with nearly all whole wheat, since it turned out so well with using half!
  2. Marg (CaymanDesigns)
    It definitely doesn't taste low fat! Not quite as moist as a traditional recipe, but still very good. I cut the sugar in the bread back to 3/4 c. as I usually do when baking with applesauce, but I wish I hadn't. With that much cinnamon, it really needs all the sugar to keep it from being bitter. Thanks!
  3. jbronwynne
    Wonderful...even with my modifications. I made it gluten free and used about half the sugar. This bread will be a regular at our house...thanks!
  4. DuChick
    I love the flavor and texture of this bread. I had the same problem with the batter running over the pan and onto the bottom of my oven. I used the exact same size of pan as stated. I also baked it for an extra 15 minutes since the bottom was gooey after I took it out of the pan. Next time, I'll use 2 loaf pans to prevent overflow and undercooking. Reviewed for Flour Power '08.
  5. Kid-Kat
    While my mom found it a little bit heavy, my sister loved it. I never tried regular cinnamon quick bread, and don't think I will after trying this one. We enjoyed it and it dissapeared fast. Really moist. Instead of a sugar-cinnamon mixture, I used Splenda-cinnamon mixture and made three layers instead of two. I wanted to add some raisins between the layers, but my sister didn't let me :(. Use most of the sugar mixture on the first layer, otherwise a lot of it will fell of.


I am a wife and mother of two boys (7 and 5 1/2) in North Carolina. I enjoy photography and scrapbooking- but never have the time for it. My cooking inspiration (besides my mother-in-law "Goodies from Grandma's Kitchen") has been Rachael Ray- she's practical and can make good meals FAST!
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