This soft and fragrant cinnamon bread is filled with brown sugar-cinnamon swirls, topped with cinnamon sugar, and finished with vanilla icing.
Recipe snapshot
“Quick” bread: This is a quick bread; no yeast or rise time is needed.
Taste: Warm and cozy! A vanilla-flavored bread with brown sugar and cinnamon swirled inside and on top.
Texture: Soft and fluffy throughout with a crunchy cinnamon-sugar topping. Think cake rather than “bread” when it comes to the texture of this loaf.
Similar to: This recipe is like the quick bread version of a cinnamon roll. Also see: cinnamon roll cake and cinnamon roll cookies.
How to make cinnamon bread
*Full recipe below in recipe card*
Combine brown sugar and cinnamon for the swirled filling.
Make the vanilla batter. It’s quick and easy – no mixer needed.
Layer the batter with the cinnamon filling then swirl them together. Top with cinnamon sugar.
Bake and cool. Top with icing, if desired.
Recipe tips
Measure your flour by weight or lightly spoon it into your measuring cup and level it off. Over measuring your flour can result in bread that is dry and heavy.
Be careful not to overmix the batter. Mix each stage until just combined. This will ensure a tender crumb.
Do not overbake. Check the center with a toothpick and as soon as it comes out clean (without raw batter), pull it from the oven.
This bread is best served warm, it will be extra soft and flavorful.
Topping options
This bread does not need any toppings – it is delicious on its own! But, if you’re looking to add a little something, here are my suggestions:
Vanilla icing: This is included in the recipe card. A simple mix of powdered sugar, milk, and vanilla.
Cream cheese frosting: If you really want to lean in to the cinnamon roll vibe you can top this loaf with cream cheese frosting (reduce the frosting recipe by at least half).
Or you can top each slice with salted butter, cinnamon honey butter or maple butter.
Serving and storage
Serve warm or at room temperature.
Store at cool room temperature for up to 2 days or refrigerated for up to 4 days. Individual slices can be frozen for up to 2 months. Thaw and reheat before serving (this can be done in a microwave or toaster oven).
More quick bread recipes
Recipe
Cinnamon Bread
Ingredients
Swirl filling:
- ⅓ cup (76g) packed brown sugar , light or dark
- 2 teaspoons ground cinnamon
Bread:
- 2 cups (250g) all purpose flour, lightly spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (73g) vegetable or canola oil
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup (115g) sour cream or plain yogurt, not nonfat
- ½ cup (114g) milk, not nonfat
Cinnamon topping:
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Glaze (optional):
- ⅓ cup (45g) powdered sugar
- 1 teaspoon milk, plus more if needed
- couple drops vanilla extract
Instructions
Swirl filling:
- Combine brown sugar and cinnamon. Set aside.
Bread:
- Preheat oven to 350°F with a rack in the center of the oven. Combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk oil, sugar, egg, vanilla, and sour cream until combined. Add half of the flour mixture and whisk until almost fully combined. Whisk in milk, then remaining flour mixture, being careful not to overmix. Tap the excess batter off the whisk and give the batter a couple thorough stirs with a silicone spatula, being sure to scrape the sides and bottom of the bowl.
- Grease a 9×5* inch loaf pan. Pour half the batter into the pan. Top with the brown sugar-cinnamon mixture, then add the remaining batter. I like to dollop the top layer of batter all over the cinnamon mixture and then gently spread it with an offset spatula. Once the top batter is spread, use a thin sharp knife to swirl the cinnamon layer into the batter. I do a back and forth figure-8 across the length of the pan and then back again.
- Combine the topping ingredients: 2 tablespoons sugar and ¼ teaspoon cinnamon, and sprinkle on top of the batter.
- Bake for 42-52 minutes (mine took 44 minutes), until a toothpick inserted into the center comes out clean. Be careful not to overbake. Place the loaf pan on a rack to cool completely. Tip: I like to run a thin sharp knife between the bread and the pan and then give the loaf a shake back and forth so any excess cinnamon sugar on top of the loaf settles down into the sides (extra flavor!).
Glaze:
- Whisk the glaze ingredients until smooth and combined. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Drizzle over the cooled bread. Serve warm.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Meagen Brosius says
I LOVE cinnamon so I’m always looking for new dessert recipes to try that are cinnamon flavored. This was a big hit in our house even with my husband who doesn’t like cinnamon so I’m definitely adding it to our rotation, yum!
Nellie Tracy says
Amazing recipe! Perfect for the holidays!
Mary Lou Bartkowski says
One of the most light and delicious cinnamon breads we’ve had!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by.