Name: Cinnamon Bread
Prep time: 15 min
Cook time: PT-486291H55M10S
Total time: PT-486291H55M10S
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 2 tablespoons baking powder; 2 teaspoons ground cinnamon; ½ teaspoon salt; ½ cup granulated sugar; ½ cup neutral-tasting oil (like canola); 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; Cinnamon swirl: ¼ cup light brown sugar + ¼ teaspoon ground cinnamon; Optional glaze: ½ cup powdered sugar + 2 to 3 teaspoons milk

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Why You’ll Love This Recipe

I adore how this cinnamon quick bread combines comforting sweetness with effortless simplicity. There’s no yeast or long rise times—just a tender loaf filled with warm cinnamon sugar swirls and topped with a delightful glaze. It’s perfect for weekend breakfasts or sweet cravings, turning an ordinary loaf pan into something special.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour
2 tablespoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
½ cup granulated sugar
½ cup neutral-tasting oil (like canola)
2 large eggs
1 teaspoon vanilla extract
½ cup milk
Cinnamon swirl: ¼ cup light brown sugar + ¼ teaspoon ground cinnamon
Optional glaze: ½ cup powdered sugar + 2 to 3 teaspoons milk

directions

I preheat the oven to 350°F and grease a 9x5-inch loaf pan.
I whisk the flour, baking powder, cinnamon, and salt in one bowl.
In another bowl, I beat the sugar, oil, eggs, and vanilla until smooth.
I alternate adding the dry mix and milk into the wet ingredients, stirring just until combined.
In a small bowl, I mix together the brown sugar and cinnamon for the swirl.
I pour half the batter into the loaf pan, sprinkle on the cinnamon swirl, then pour in the rest of the batter and top with the remaining swirl mixture.
I bake for 45 to 55 minutes until a skewer comes out clean.
After cooling in the pan for 10 minutes, I move it to a wire rack to cool completely. If I’m using the glaze, I drizzle it on once it’s cool.

Servings and timing

Servings: About 10 slices
Prep time: 15 minutes
Bake time: 45 to 55 minutes
Total time: About 2 hours including cooling

Variations

I like to fold in chopped walnuts or pecans for added texture.
Sometimes I add a pinch of nutmeg or grated fresh ginger for a richer spice profile.
I’ve also swapped in diced apples or pears for a fruity twist in the swirl.

storage/reheating

I store leftover slices in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to 5 days.
For freezing, I wrap the loaf tightly in plastic wrap and foil, then freeze it for up to 2 months. I thaw it in the fridge overnight.
To reheat, I either microwave a slice for about 10 seconds or let it come to room temperature.

FAQs

Can I use whole wheat flour instead of all-purpose?

I sometimes swap in half whole wheat and half all-purpose. It makes the texture a bit denser, but still delicious.

How do I know when it’s done baking?

I check by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready.

Can I add fruit or nuts to the main batter?

Yes, I love adding chopped nuts or a handful of berries to the batter before baking.

What if the top browns too quickly?

If that happens, I loosely tent the loaf with foil partway through baking to keep it from getting too dark.

Can I make muffins instead of a loaf?

Absolutely. I divide the batter into muffin tins and bake at 350°F for about 20 minutes, checking with a toothpick for doneness.

Conclusion

This cinnamon bread is one of my go-to quick breads—simple, aromatic, and utterly comforting. With minimal fuss and a delicious swirl, it’s the perfect companion to morning coffee or afternoon tea. I always feel proud serving a warm slice straight from the oven!

Cinnamon Bread

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 to 55 minutes
Total Time: About 2 hours including cooling
Yield: About 10 slices
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This cinnamon bread combines comforting sweetness with a simple, no-yeast method. It features a tender loaf with warm cinnamon sugar swirls and an optional glaze, perfect for breakfasts or sweet cravings.

Instructions

Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
Whisk together the flour, baking powder, cinnamon, and salt in one bowl.
In another bowl, beat the sugar, oil, eggs, and vanilla until smooth.
Alternate adding the dry mix and milk into the wet ingredients, stirring just until combined.
In a small bowl, mix the brown sugar and cinnamon for the swirl.
Pour half the batter into the loaf pan, sprinkle on the cinnamon swirl, then pour in the rest of the batter and top with the remaining swirl mixture.
Bake for 45 to 55 minutes until a skewer comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using the glaze, drizzle it on once cool.

Notes

For added texture, fold in chopped walnuts or pecans.
A pinch of nutmeg or grated fresh ginger can be added for a richer spice profile.
For a fruity twist, swap in diced apples or pears in the swirl.
Leftovers can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
For freezing, wrap tightly in plastic wrap and foil and freeze for up to 2 months.