Cinnamon Swirl Bread with French Vanilla Glaze
Prep time
Cook time
Total time
Get a boost on Spring Baking with this cinnamon swirl quick bread topped with a French vanilla glaze and some sweet surprise ingredients!
Recipe type: Bread
Cinnamon Streusel
  • ⅓ cup brown sugar
  • ¼ cup chopped pecans
  • 1 tablespoon ground cinnamon
  • 2 cups all purpose flour
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup International Delight® Cold Stone Creamery™ Sweet Cream
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 1 large egg
French Vanilla Glaze
  • 2 cups powdered sugar
  • ⅓ cup + 2 tablespoons International Delight® French Vanilla
  1. In a small bowl, combine the ingredients for the cinnamon streusel and set aside.
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl, add the dry ingredients (flour, sugars, baking powder, salt), then stir them together until well combined.
  4. In another mixing bowl, add the International Delight® Cold Stone Creamery™ Sweet Cream, milk, oil and egg. Whisk together until smooth, then slowly add to the dry ingredients while mixing together.
  5. Prepare a medium loaf pan (about 8.5 x 4.5) by spraying with non-stick spray and add about half of the bread batter to the pan. Spoon half of the streusel into the pan, then top with the remaining bread batter. Use a butter knife to spread the streusel and create a slight marble effect. Sprinkle the remaining streusel ingredients on top of the bread, then bake in the preheated oven for 45-50 minutes. Once a toothpick inserted comes out clean, it's done.
  6. Remove the bread from the oven, and as it cools, prepare the French Vanilla Glaze.
  7. Once cooled, remove the bread from the pan and place on a wire rack to cool.
  8. Once cooled (but still warm to touch) pour the glaze over the top of the bread, letting it drip a bit down the sides. Let bread cool completely before cutting into it.
  9. Serve with coffee (cold or hot) and enjoy!
Nutrition Information
Serving size: 1-2 slices
Recipe by Mama Harris' Kitchen at