Quick Bread Cake Recipe

Adapted from my orange cranberry bread, this vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. You only need a handful of very basic ingredients and there’s no mixer required. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!

Do you ever get the baking itch? (Of course you do, why am I even asking?!) But what about the desire to make something truly warm, cozy, and comforting? Where not only that first bite soothes the soul, but the smell of it baking is satisfying too. My cinnamon swirl quick bread checks all those boxes. In fact, I’m positive it’s the medicine we all need right now.

In terms of texture, it’s not quite as dense as pound cake, but it’s definitely heavier than vanilla cake. I like to compare it to apple cinnamon bread and cinnamon swirl banana bread, only without the apples or bananas.

Rhubarb Quick Bread Recipe

Have you ever made my cinnamon swirl chocolate chip bread? Today’s recipe is a lot like it, only minus the chocolate chips.

I swapped the 1 cup of buttermilk for sour cream and milk. I wanted a slightly denser crumb, while keeping each bite totally tender and soft. Sour cream is a magical ingredient in cakes, cupcakes, breads, muffins, and more. I found that 1/2 cup sour cream and 1/2 cup milk made the bread a little too dry and dense, but 1/3 cup sour cream and 2/3 cup milk was perfect. Brown sugar can weigh down the bread, so I used all regular white sugar. I also increased the vanilla extract and the amount of sugar in the cinnamon swirl. (Thicker swirl!) All of these small changes made a very big difference and you can see similar variations with my orange cranberry bread and peach bread recipes!

To assemble the cinnamon swirl, layer half of the bread batter into your greased loaf pan. Top with almost all of the cinnamon sugar (as noted in the written recipe below, reserve 2 Tablespoons for the topping). Pour and gently spread the remaining batter on top. Sprinkle with remaining 2 Tablespoons of cinnamon sugar, then use a knife to swirl.

Peach Quick Bread (loaf Cake)

Yes! For an extra thick cinnamon sugar swirl inside, we need an extra amount layered in. There’s A LOT. If you’re looking to spice up the flavor, try using a chai spice blend instead. Check out my white chocolate chai snickerdoodles and use the sugar/chai spice “topping” as the filling here. (Still reserving 2 Tablespoons of it for this bread’s topping.) There are more flavors and variations listed in the recipe notes below.

One of my favorite parts is the cinnamon sugar around the edges. Some of the cinnamon sugar from the center may seep out, creating an irresistible crisp/chewy crust.

Baker’s Tip:Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.

Snickerdoodle Cake Mix Quick Bread

This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on30 Mar, 2021 Carrot Cake Loaf (Quick Bread) Joanne Rappos desserts Easy to make moist and delicious carrot cake loaf with a cream cheese icing carrot cake, sweet loaf

This super moist carrot cake loaf/ quick bread is both easy and delicious, and also generously topped with a cream cheese frosting. It’s perfect for any occasion but most definitely meant for afternoon coffee or tea break (I wouldn’t judge if you enjoy a slice for breakfast though). If you like carrot cake as much as I do but want a simpler smaller dose of it - this loaf is definitely for you. All the classic flavours of a carrot cake in a simple loaf. Even though it’s a loaf, served thickly sliced, it’s still a plate and fork kind of cake.

Easy Banana Loaf Cake Recipe By Mary Berry

When it comes to my favourite cakes, Carrot Cake is right up there! And when it comes to my favourite carrot cake loaf recipe, this is it. It’s yields a tasty moist loaf every time! Who can resist carrot cake in any form - especially with my absolutely favourite icing – cream cheese icing? I know I can’t and this time I added a little orange zest to the icing and it was amazing - I strongly recommend it. It adds a really nice freshness to the whole cake. It’s not overpowering at all but a definite flavour enhancer. It is optional though. In this recipe I suggest pouring the icing over the top of the loaf because it looks pretty, but you can always keep the icing separate and dollop it onto the plate.

Ingredients for this moist and delicious carrot loaf cake: Flour - I used all purpose flour but you can easily make it gluten free with an all purpose 1-1 gluten free flour. Oil - Using oil instead of butter is helpful in ensuring the cake is moist as are the two different types of sugar. I used vegetable oil but you can use coconut oil, canola, sunflower or even olive oil which will give this cake a deeper richer flavour Sugar- There are both brown sugar and granulated sugar in this loaf cake. Brown sugar adds a deep flavor and both sugars are hygroscopic, meaning they love and hold onto water, keeping the cake nice and moist. While it is possible to reduce the sugar successfully, it generally comes at some cost to the quality and texture of the finished loaf. Feel free to experiment. Carrots - Definitely the star of this cake. I like to use the small or medium grate, so that the carrot pieces are not too large. Walnuts - These are definitely optional. You can use pecans instead or even raisins or leave it plain. Orange zest- This is optional for the icing but I do love the overall flavour boost it gives this loaf cake Spices - Feel free to use as little or as much of the spices as you like.  Used a combo of cinnamon, ginger, all spice and a touch of nutmeg. You will also need - Eggs (2), baking soda, baking powder, salt, vanilla and icing/confectioners’ sugar.

How to make the perfect carrot cake loaf: It’s an easy bowl and spoon recipe until you get to the icing then we need switch things up to the mixer. Prepare pan by greasing and lining the loaf pan with parchment paper for easy removal. Whisk together the dry ingredients Whisk together the wet ingredients with the sugars and eggs Add the wet ingredients to the dry and mix until just combined then fold in the carrots and nuts if using Transfer to loaf pan and bake until golden and baked through Allow to cool fully before icing Mix together the icing ingredients and then pour over loaf or serve on the side and enjoy!

Coffee House Cakes

This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on30 Mar, 2021 Carrot Cake Loaf (Quick Bread) Joanne Rappos desserts Easy to make moist and delicious carrot cake loaf with a cream cheese icing carrot cake, sweet loaf

This super moist carrot cake loaf/ quick bread is both easy and delicious, and also generously topped with a cream cheese frosting. It’s perfect for any occasion but most definitely meant for afternoon coffee or tea break (I wouldn’t judge if you enjoy a slice for breakfast though). If you like carrot cake as much as I do but want a simpler smaller dose of it - this loaf is definitely for you. All the classic flavours of a carrot cake in a simple loaf. Even though it’s a loaf, served thickly sliced, it’s still a plate and fork kind of cake.

Easy Banana Loaf Cake Recipe By Mary Berry

When it comes to my favourite cakes, Carrot Cake is right up there! And when it comes to my favourite carrot cake loaf recipe, this is it. It’s yields a tasty moist loaf every time! Who can resist carrot cake in any form - especially with my absolutely favourite icing – cream cheese icing? I know I can’t and this time I added a little orange zest to the icing and it was amazing - I strongly recommend it. It adds a really nice freshness to the whole cake. It’s not overpowering at all but a definite flavour enhancer. It is optional though. In this recipe I suggest pouring the icing over the top of the loaf because it looks pretty, but you can always keep the icing separate and dollop it onto the plate.

Ingredients for this moist and delicious carrot loaf cake: Flour - I used all purpose flour but you can easily make it gluten free with an all purpose 1-1 gluten free flour. Oil - Using oil instead of butter is helpful in ensuring the cake is moist as are the two different types of sugar. I used vegetable oil but you can use coconut oil, canola, sunflower or even olive oil which will give this cake a deeper richer flavour Sugar- There are both brown sugar and granulated sugar in this loaf cake. Brown sugar adds a deep flavor and both sugars are hygroscopic, meaning they love and hold onto water, keeping the cake nice and moist. While it is possible to reduce the sugar successfully, it generally comes at some cost to the quality and texture of the finished loaf. Feel free to experiment. Carrots - Definitely the star of this cake. I like to use the small or medium grate, so that the carrot pieces are not too large. Walnuts - These are definitely optional. You can use pecans instead or even raisins or leave it plain. Orange zest- This is optional for the icing but I do love the overall flavour boost it gives this loaf cake Spices - Feel free to use as little or as much of the spices as you like.  Used a combo of cinnamon, ginger, all spice and a touch of nutmeg. You will also need - Eggs (2), baking soda, baking powder, salt, vanilla and icing/confectioners’ sugar.

How to make the perfect carrot cake loaf: It’s an easy bowl and spoon recipe until you get to the icing then we need switch things up to the mixer. Prepare pan by greasing and lining the loaf pan with parchment paper for easy removal. Whisk together the dry ingredients Whisk together the wet ingredients with the sugars and eggs Add the wet ingredients to the dry and mix until just combined then fold in the carrots and nuts if using Transfer to loaf pan and bake until golden and baked through Allow to cool fully before icing Mix together the icing ingredients and then pour over loaf or serve on the side and enjoy!

Coffee House Cakes