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This easy and Quick Cinnamon Bread will fill your house with the most incredible aromas! No yeast required, this cinnamon bread couldn’t be anymore lovely and delicious. Cut yourself a slice of this wonderful bread while it’s still warm and enjoy it with your cup of coffee or tea.
The Best Cinnamon Bread
I love a good quick bread that’s not only quick but easy to make and doesn’t require any fancy ingredients. This cinnamon bread is perfect for those times when you get the baking itch but want some quick and delicious. That’s what this cinnamon bread is. It’s satisfying to make, totally yummy and perfect for your morning cup of coffee!
Why Make This Quick Cinnamon Bread
- Incredibly delicious, moist and perfect for your morning treat.
- Perfect for cinnamon sugar lovers.
- Incredibly quick and easy to make, no yeast, no rising required.
- Pantry staple ingredients to make the best cinnamon swirl bread!
Ingredients You’ll Need
- Flour – You need all-purpose flour, it’s what works best in this cake. You can substitute with self-rising flour, but you will need to cut down on the baking powder in the recipe. Self-rising flour is just all-purpose flour with baking powder and salt added to it.
- Baking Powder And Baking Soda – They are both leavening agents used in baking which allows the cake to rise and become light and fluffy.
- Salt – Salt is what’s going to give this cinnamon bread great taste.
- Vegetable Oil – You’ll want some vegetable oil like canola oil, which is important to add moistness to our bread.
- Sugar – We need some granulated sugar to sweeten our cinnamon bread and some brown sugar for our cinnamon sugar that is used for swirls within the bread and on top.
- Eggs – This is a must in all cakes, eggs are what make the cake light, fluffy and tender.
- Buttermilk– I love using buttermilk when baking a cake. The acidic milk when combined with baking soda is what helps add a lightness and tenderness to this luscious coffee cake.
- Vanilla Extract – This is an ingredient that is added to most baked goods and that is because vanilla enhances all the other flavors in the recipe. Without it this cake will taste flat and bland.
- Cinnamon – The star ingredient in our cinnamon bread. If you like it less cinnamon-y you can use a bit less.
How To Make Quick Cinnamon Bread
- Preheat the oven and prep the loaf pan. Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter.
- Combine the dry ingredients. Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
- Combine the wet ingredients. In another bowl, add the vegetable oil, granulated sugar and whisk using an electric mixer until well combined. Add the eggs in and mix until light and fluffy. Mix in the buttermilk and vanilla extract.
- Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients and mix until well incorporated and smooth.
- Prepare the cinnamon sugar. In a small bowl combine the brown sugar and cinnamon together.
- Layer the bread batter and cinnamon sugar. Pour ⅓ of the batter in the prepared loaf pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar.
- Bake the bread. Transfer the loaf pan to the oven and bake for 55 minutes to 1 hour or until a toothpick comes out clean.
- Cool. Cool the bread in the loaf pan for 5 minutes then transfer to a wire rack to finish cooling completely.
Expert Tips
- It’s important that your ingredients are at room temperature to achieve a nice, velvety batter.
- Do not overmix the batter because it creates a dense and weak cake. If you overmix you can cause the protein structure to weaken and you won’t get a light and fluffy cake.
- Measure ingredients accurately. Use dry measuring cups for dry ingredients and liquid measure cups for liquid ingredients.
- Make sure your baking powder and baking soda are fresh.
- Get the batter in the oven as quick as you can, because the baking powder and soda work quickly, and you want your bread to rise properly.
- Use a serrated knife to cut the cinnamon bread to avoid the bread from crumbling as you slice it.
Leftovers
This quick cinnamon bread will last up to 3 days at room temperature, covered airtight or with plastic wrap. Stored in the fridge, it will last up to 1 week.
Freezing
You can also freeze this cinnamon bread. Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for about 2 to 3 months.
More Delicious Quick Breads To Try
- Carrot Zucchini Bread
- Chocolate Zucchini Bread
- Banana Nut Bread
- Zucchini Bread
- Honey Beer Bread
- Starbucks Lemon Loaf (Copycat)
- Pumpkin Bread
- Cinnamon Sugar Donut Holes
Quick Cinnamon Bread
This easy and Quick Cinnamon Bread will fill your house with the most incredible aromas! No yeast required, this cinnamon bread couldn't be anymore lovely and delicious. Cut yourself a slice of this wonderful bread while it's still warm and enjoy it with your cup of coffee or tea.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup brown sugar packed
- 2 teaspooons cinnamon ground
Instructions
- Preheat the oven and prep the loaf pan. Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter.
- Combine the dry ingredients. Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
- Combine the wet ingredients. In another bowl, add the vegetable oil, granulated sugar and whisk using an electric mixer until well combined. Add the eggs in and mix until light and fluffy. Mix in the buttermilk and vanilla extract.
- Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients and mix until well incorporated and smooth.
- Prepare the cinnamon sugar. In a small bowl combine the brown sugar and cinnamon together.
- Layer the bread batter and cinnamon sugar. Pour ⅓ of the batter in the prepared loaf pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar.
- Bake the bread. Transfer the loaf pan to the oven and bake for 55 minutes to 1 hour or until a toothpick comes out clean.
- Cool. Cool the bread in the loaf pan for 5 minutes then transfer to a wire rack to finish cooling completely.
Tips & Notes:
- It’s important that your ingredients are at room temperature to achieve a nice, velvety batter.
- Do not overmix the batter because it creates a dense and weak cake. If you overmix you can cause the protein structure to weaken and you won’t get a light and fluffy cake.
- Measure ingredients accurately. Use dry measuring cups for dry ingredients and liquid measure cups for liquid ingredients.
- Make sure your baking powder and baking soda are fresh.
- Get the batter in the oven as quick as you can, because the baking powder and soda work quickly, and you want your bread to rise properly.
- Use a serrated knife to cut the cinnamon bread to avoid the bread from crumbling as you slice it.
- This quick cinnamon bread will last up to 3 days at room temperature, covered airtight or with plastic wrap. Stored in the fridge, it will last up to 1 week.
- You can also freeze this cinnamon bread. Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for about 2 to 3 months.
nutrition facts
Serving: 1slice Calories: 221kcal (11%) Carbohydrates: 46g (15%) Protein: 5g (10%) Fat: 2g (3%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 40mg (13%) Sodium: 210mg (9%) Potassium: 163mg (5%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 94IU (2%) Vitamin C: 1mg (1%) Calcium: 78mg (8%) Iron: 1mg (6%)
