This homemade cinnamon swirl bread is better than anything you can buy at the store and makes the most perfect cinnamon toast. Although I love to eat it still warm from the oven, I think it tastes just as great the next morning, toasted and slathered with butter.
I’ve been baking bread since I was small. My mom baked bread a lot when we were kids and my sister and I used to have fun helping (dressed in our matching chef’s hats and aprons, of course).
Here I am on the left (Nickle, back then) and my sister Penny is on the right.
At some point, I took things into my own hands and started baking my own bread. Cinnamon Swirl Bread, to be exact. For whatever reason, once I learned how to make that, it was the only bread I made for years.
It wasn’t until we moved overseas a few years ago that I was bitten by the bread making bug (actually, attacked is more like it). I will never stop making the cinnamon swirl bread but I’ve since branched out into all types of bread from standard whole wheat sandwich loaves to focaccia to sourdough (my latest obsession).
There is nothing in the world like the smell of bread baking in the oven and few things more satisfying than cutting into a loaf of cinnamon swirl bread and knowing that you created it with your own two hands.
I hope you’ll give it a try!
Here is my old standby Cinnamon Swirl Bread recipe, adapted from the Better Homes and Gardens Homemade Bread Cook Book (1973).
My favorite way to eat this cinnamon swirl bread (other than right out of the oven with tons of butter) is toasted with tons of butter. This recipe makes two loave, so enjoy one loaf and give the other one to someone special.