Cinnamon Bread Recipe
There’s a particular kind of happiness that fills a kitchen when a loaf of cinnamon bread is baking: the warm, spicy-sweet aroma that wraps around you like a blanket, the golden crust giving way to a tender, moist crumb streaked with a swirl of cinnamon sugar. Each slice yields a soft, slightly crumbly texture with a sugar-kissed ribbon of cinnamon that melts on the tongue. This recipe is simple, nostalgic, and deeply comforting — the sort of loaf that invites slow mornings, spontaneous gatherings, or an after-school smile.
If you enjoy quick, fragrant loaves revolving around cinnamon, you might also like this take on banana bread with walnuts and cinnamon, which plays with similar flavor connections and textures.
Quick Facts
- Prep Time: 15 minutes (active)
- Cook Time: 40 minutes
- Total Time: 55 minutes (including a few minutes to swirl and rest)
- Servings: about 12 slices (one large loaf or two smaller loaves)
- Difficulty Level: Easy — great for bakers of all levels
Nutrition Highlights
Estimated nutrition per serving (1 slice, assuming 12 slices total):
- Calories: ~425 kcal
- Protein: ~6.3 g
- Carbohydrates: ~66 g
- Fat: ~14 g
- Fiber: ~1.5 g
- Sodium: depends on salt/baking powder amounts; estimate ~220–300 mg
These values are estimated using standard ingredient composition data (USDA FoodData Central) and rounded for clarity. Nutrition can vary with ingredient brands (for example, choosing low-fat milk or using less sugar) — for personalized advice or medical dietary needs, consult resources like the USDA FoodData Central or the Mayo Clinic.
Why You’ll Love It
- Aroma & Comfort: The scent of cinnamon and baked bread is instantly comforting — perfect for cozy mornings, rainy afternoons, or holiday brunches.
- Easy and Fast: This is a quick-bread method (no yeast), so it comes together in minutes and bakes in about 40 minutes — ideal when you want fresh bread without advanced planning.
- Crowd-Pleasing: It’s a forgiving recipe that travels well to potlucks, makes a lovely gift, and pairs beautifully with coffee or tea.
- Nostalgia & Community: Cinnamon bread often evokes warm memories — it’s the loaf you slice to share with friends and family, carrying tradition and new memories together.
Step-by-Step Instructions
Ingredients
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 2 tablespoons ground cinnamon
Optional ingredients and substitutions:
- 1 teaspoon vanilla extract (optional for extra flavor)
- 1/2 cup chopped nuts (walnuts or pecans) folded into the batter or sprinkled on top
- 1/2 cup raisins or dried cranberries for a fruitier loaf
- For a lower-fat option, substitute half the oil with unsweetened applesauce
- To make it with non-dairy milk, use unsweetened almond or oat milk (calories and texture will vary)
- For a gluten-free version, substitute a 1:1 gluten-free flour blend (results may vary)
Basic preparation notes included below:
- Preheat oven to 350°F and grease your loaf pans.
- In a medium bowl, whisk together sugar, flour, baking powder, and salt; set aside.
- In a large bowl or stand mixer, beat eggs, milk, and vegetable oil until combined.
- Gradually add the dry mixture to the wet ingredients until just moistened.
- Pour batter into prepared pans, filling two-thirds full.
- Mix additional cinnamon with sugar in a small bowl; sprinkle onto batter and swirl gently with a knife.
- Bake for about 40 minutes or until a toothpick comes out clean.
Detailed steps
- Preheat the oven to 350°F (177°C). Grease one large loaf pan or two smaller loaf pans and lightly flour or line with parchment.
- In a medium bowl, whisk together 2 cups granulated sugar, 4 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon salt until evenly combined. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat 2 large eggs lightly, then add 2 cups milk and 2/3 cup vegetable oil. If using, add 1 teaspoon vanilla extract.
- Add the dry mixture to the wet ingredients in batches, folding or mixing on low speed just until the batter is moistened. A few small lumps are okay — avoid overmixing which can make the loaf tough.
- Pour the batter into the prepared pan(s), filling about two-thirds full.
- In a small bowl, combine an extra 2 tablespoons ground cinnamon with 1/4–1/2 cup sugar (adjust to taste). Sprinkle this cinnamon-sugar evenly over the top of the batter.
- Using a knife, make a few gentle swirls through the batter to create a cinnamon ribbon — don’t over-swirl or the ribbon will disappear.
- Bake for about 40 minutes, rotating pans halfway through if needed, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further. Slice when slightly cooled for cleaner slices.
Practical tips:
- Avoid overmixing once the dry ingredients are added; mix until just combined.
- If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Check doneness at 35–40 minutes; ovens vary, so a toothpick test is the best cue.
Best Pairings
- Simple butter: A slice spread with room-temperature salted butter is timeless.
- Cream cheese spread: Light sweetened cream cheese or honey ricotta for a creamy contrast.
- Hot beverages: Serve with coffee, chai, or a milky latte; the spices in the bread pair well with warm, spiced drinks.
- Breakfast plate: Add a side of yogurt and fresh fruit for a balanced breakfast.
- For an afternoon treat, serve warm with a scoop of vanilla ice cream for a dessert twist.
Serving idea with another loaf-style companion: Pair this cinnamon bread with a nut-forward banana loaf — see an excellent companion recipe for inspiration at banana bread with walnuts & cinnamon which complements the same cozy flavors.
Storing Leftovers
- Room temperature: Wrap tightly in plastic wrap or store in an airtight container — 2–3 days.
- Refrigeration: Place in an airtight container or well-wrapped foil — up to 5–7 days (note: refrigeration can dry quick breads; reheat gently).
- Freezer: Wrap tightly in plastic then foil, or place slices in a freezer-safe bag — up to 2–3 months. Thaw overnight in the refrigerator or reheat slices from frozen in a toaster oven.
Insider Secrets
- Cinnamon distribution: Mixing a small cinnamon-sugar swirl into the batter and then finishing with a surface sprinkle creates pockets of intense cinnamon without overwhelming the whole loaf.
- Texture balance: The combination of oil and milk produces a moist crumb; substituting too much applesauce or using low-fat milk will change tenderness and flavor.
- Doneness cues: A clean toothpick is the best test. If it comes out with moist crumbs but not batter, the bread is ready — residual heat will finish the bake slightly.
- Pan size matters: Use consistent loaf pan sizes as the recipe is calibrated for one large or two standard small loaf pans. Fill pans two-thirds full to leave room for rising.
Creative Twists
- Maple-Cinnamon Swirl: Replace 1/4 cup of sugar with 1/4 cup pure maple syrup and add 1 teaspoon maple extract to the batter. Use a cinnamon-maple sugar for the swirl.
- Apple-Cinnamon Bread: Fold in 1 cup of peeled, finely chopped apples (Granny Smith or Honeycrisp) and 1/2 teaspoon ground nutmeg for autumn flair.
- Vegan version: Substitute eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) and replace milk with unsweetened plant milk and oil with melted coconut oil or vegetable oil. Use a tested egg-free binder for best rise.
- Gluten-free option: Use a commercial 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend doesn’t contain it; baking time may vary slightly.
All Your Questions Answered
Q: Can I reduce the sugar in this recipe?
A: Yes. You can reduce granulated sugar by 25% without drastically affecting texture, but the bread will be less sweet and the cinnamon swirl may be more pronounced.
Q: Why did my bread sink in the middle?
A: Common causes are underbaking, too much leavening, or opening the oven too early. Ensure accurate measuring of baking powder and bake until a toothpick comes out clean.
Q: Can I make this in a muffin tin?
A: Yes — bake mini muffins for 12–18 minutes and regular muffins for 18–22 minutes. Adjust time and check for doneness frequently.
Q: How do I revive stale slices?
A: Warm briefly in a toaster oven or microwave (10–15 seconds) with a light pat of butter to restore moisture and flavor.
Q: Is there a healthier version?
A: Reduce sugar, use applesauce for part of the oil, and choose whole-grain or white whole-wheat flour for added fiber, but expect texture differences.
Conclusion
Give this cinnamon bread a try the next time you want a warm, comforting loaf that fills the house with cozy spice and invites sharing. If you’re looking for other cinnamon-swirl quick-bread ideas or want to compare techniques and variations, these two recipes offer helpful perspectives and inspiration: Sally’s Cinnamon Swirl Quick Bread and The Pioneer Woman’s Homemade Cinnamon Bread. Share your results, photos, and any tasty tweaks — I love seeing how bakers make recipes their own.
Print
Cinnamon Bread
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A warm, delightful loaf of cinnamon bread with a tender crumb and a sweet cinnamon sugar swirl.
Ingredients
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract (optional)
- 1/2 cup chopped nuts (walnuts or pecans) (optional)
- 1/2 cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (177°C) and grease loaf pans.
- In a medium bowl, whisk together sugar, flour, baking powder, and salt; set aside.
- In a large bowl, beat eggs, milk, and vegetable oil until combined. If using, add vanilla extract.
- Gradually add the dry mixture to the wet ingredients until just moistened.
- Pour batter into prepared pans, filling two-thirds full.
- Mix additional cinnamon with sugar in a small bowl; sprinkle onto batter and swirl gently with a knife.
- Bake for about 40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool further.
Notes
Avoid overmixing to ensure a tender crumb. If the top browns too quickly, tent with foil during the last minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 16g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1.5g
- Protein: 6.3g
- Cholesterol: 30mg
