Easy No-Knead Cinnamon Swirl Bread

This delightful cinnamon swirl bread is a breeze to make—no kneading required! Just mix, layer, swirl, and bake for a warm, sweet loaf that’s perfect for breakfast or a cozy snack. With a buttery batter and a generous cinnamon-sugar swirl, this recipe yields two delicious loaves that are sure to impress.

Ingredients

For the Batter:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk (or 2 cups milk + 2 tablespoons white vinegar or lemon juice)
• 4 cups all-purpose flour
• 2 teaspoons baking soda

For the Cinnamon-Sugar Swirl:

• 2/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set aside.
2. Make the Batter: In a large mixing bowl, cream together the softened butter, 2 cups of sugar, and eggs until smooth and well combined. Add the buttermilk, flour, and baking soda, stirring until just combined. The batter will be thick but smooth.
3. Prepare the Cinnamon-Sugar Mixture: In a small bowl, mix 2/3 cup sugar with 2 teaspoons of cinnamon.
4. Assemble the Loaves: Divide half of the batter evenly between the two prepared loaf pans (about 1/4 of the total batter per pan). Sprinkle 3/4 of the cinnamon-sugar mixture evenly over the batter in both pans. Top with the remaining batter, dividing it evenly between the pans. Finish by sprinkling the remaining cinnamon-sugar mixture on top.
5. Swirl: Use a butter knife to gently swirl the cinnamon-sugar through the batter in each pan, creating a marbled effect.
6. Bake: Place the pans in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the loaves to cool in the pans for 20 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely.

Tips for Success

• If you don’t have buttermilk, the milk + vinegar/lemon juice substitute works perfectly. Just let it sit for 5 minutes before using.
• For an extra touch, try adding a handful of chopped nuts or raisins to the cinnamon-sugar mixture.
• Store loaves tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months.

Enjoy this simple, no-fuss cinnamon swirl bread with a pat of butter or a drizzle of honey for a treat that’s as easy to make as it is to love!