Easy Cinnamon Bread

1. You can substitute the sour cream with yoghurt. Full fat Greek or other non sweetened yoghurt is best, but even a low fat one will work.

2. Don't stress if you don't get lots of swirls. I was actually undecided whether to do swirls like you see in the photos, or a thick strip of cinnamon sugar in the middle because that concentrated buttery cinnamon sugar is SO GOOD! So whether you get swirls or end up with larger pockets, it's a win either way (swirls look better but I swear larger pockets taste better!).

Quick note: The reason I cover the cinnamon sugarwith batter rather than having swirls on the surface is because thecinnamon sugarwill burn if it's exposed on the top of the bread for whole time it's baking. It's ok if some bursts through while baking, you just don't want any of it on top when you first put it in the oven. Hence why I do swirls BEFORE covering with batter.

3. Baked goods like this are always best served on the day of making it, but this keeps exceptionally well because it is so lovely and moist. Store at room temperature in an airtight container for up to 3 days. Also freezes great!

4. Feel free to add raising, other dried fruit, raspberries, blueberries, nuts, choc chips etc. The batter is quite thick so they will disperse well once baked (with thin batters, they sink).

5. Serves 8 to 10. I say 8 to be safe!

6.Easy Cinnamon Swirl Quick Bread nutrition.