A delightful cinnamon-infused bread with a beautiful swirl pattern, perfect for breakfast or a sweet snack.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is softened for easier mixing and a smoother batter.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time helps maintain the batter's consistency.
Mix in the milk and vanilla extract until combined.
Mix just until combined to avoid overmixing.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Mixing until just combined prevents overworking the batter, which can lead to a dense loaf.
In a small bowl, mix together the brown sugar and cinnamon for the swirl.
Using a fork to mix the sugar and cinnamon helps break up any clumps.
Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon mixture over it.
Spread the batter evenly to ensure consistent layers.
Add the remaining batter on top, followed by the rest of the cinnamon mixture. Swirl with a knife.
Swirling creates a beautiful pattern and evenly distributes the cinnamon flavor.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf a few minutes before the minimum baking time to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set, making it easier to remove.
Slice and serve your delicious swirled cinnamon loaf.
Serve with a spread of butter or a drizzle of honey for added indulgence.
