Whole Wheat Cinnamon Swirl Bread

Author Carrie Hill


  • 2 Cups all purpose flour
  • 2 Cups whole wheat flour
  • 2 Cups sugar divided
  • 2 Teaspoons baking soda
  • 1 Teaspoon salt
  • 2 eggs
  • 2 Cups milk
  • 2 Teaspoons lemon juice
  • 1/2 Cup canola or vegetable oil
  • 3 Teaspoons ground cinnamon


  1. Measure 2 cups of milk into a glass measuring cup and add the 2 Tsp of lemon juice. Set aside
  2. In a large bowl, combine both types of flour, 1-1/2 cups sugar, soda and salt.
  3. In a small bowl, whisk the eggs, buttermilk mixture, and oil.
  4. Stir into dry ingredients just until moistened, don't overmix.
  5. Combine cinnamon and remaining sugar in a small bowl and set aside.
  6. Spoon half of the batter into two greased loaf pans. Sprinkle with half of the reserved cinnamon -sugar; repeat layers. Cut through batter with a knife to swirl.
  7. Bake at 350 for 55-60 minutes or until toothpick inserted near center comes out clean.
  8. Cool in pans for 10 minutes before removing to wire racks.
  9. Wrap in foil, place in zip bag, and freeze for up to three months.