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Cinnamon Swirl Bread
August 08, 2012

Five stars and two thumbs up from me. I made no changes to the recipe other than using an 8x4” loaf pan and after preparing it and tasting it (well, to be honest eating a good-sized slice) I can confidently report no changes are necessary – nothing added, nothing substituted, nothing omitted. You could change this or that if for some reason you felt compelled to, but it wouldn’t make this any better. It’s a pretty loaf, first of all; very inviting. Some baked goods taste better than they look, but this is good from the get-go, and you’d be proud to serve it to “company.” The bread is at once moist, cinnamon-y with a delightfully sugary, crackly top. It's incredibly flavorful, even tho’ there are no flavor enhancers (other than salt) like vanilla, brown sugar or butter. None are needed, nor would they improve the structure or taste in any way. With common pantry staples you are likely to always have on hand, this is one of those recipes you can just get into the kitchen and dig into without sorting through a ton of reviews while making notes of advised tweaks and changes. Mix this up simply following the recipe as it’s written and enjoy.

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