Cinnamon Bread

This soft and fragrant Cinnamon Bread is filled with cinnamon swirls and topped with cinnamon sugar and vanilla icing. This easy quick bread contains no yeast and comes together in minutes.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 258kcal

Author Allison - Celebrating Sweets

Ingredients

Cinnamon filling:

2 tablespoons granulated sugar
1 ¾ teaspoons ground cinnamon

Bread:

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, melted
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup buttermilk

Cinnamon topping:

2 tablespoons granulated sugar
¼ teaspoon ground cinnamon

Glaze:

⅓ cup powdered sugar
1 teaspoon cream, half & half or milk
drop vanilla extract

Instructions

Cinnamon filling:

Combine 2 tablespoons granulated sugar and 1 ¾ teaspoon cinnamon. Set aside.

Bread:

Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk melted butter, 1 cup sugar, egg, and vanilla until combined. Add half of the flour mixture and stir with a rubber spatula until almost fully combined. Stir in buttermilk, then remaining flour.
Pour one third of the batter into a greased 9x5 inch loaf pan*, spreading it into an even layer. Sprinkle half of the reserved cinnamon filling on top. Add half of the remaining batter, followed by the remaining cinnamon filling, then the remaining batter. Tip: I dollop the batter around the pan, then use the back of a small knife to gently spread it into an even layer. Each layer will seem fairly thin, but it will puff up as it bakes.
Combine 2 tablespoons sugar and ¼ teaspoon cinnamon (topping). Sprinkle on top of the batter.
Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Be careful not to overbake. Place the loaf pan on a cooling rack for 15 minutes, then remove the bread from the pan and place the loaf directly on the rack to cool completely. I run a thin sharp knife around the edges to help release it from the pan.

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.

Notes

*If using a different size pan, adjust the bake time accordingly. Be careful not to overbake. Check the center with a toothpick and pull it from the oven as soon as it's cooked through.

Recipe adapted from Taste of Home magazine.

Nutrition