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.
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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
