Our no-yeast cinnamon bread is a simple quick bread featuring a rich and buttery cinnamon swirl and topped with a sweet glaze!
In case you're not already aware, Kim and I love quick breads and we enjoy sharing them with you. For today, we're sharing Kim's cinnamon bread. It's an easy dessert bread just about anyone can make.
Now, if that doesn't strike your fancy, then I encourage you to search our site. Because, we have plenty of other options to choose from and I'm sure you'll find something to love.
How to make cinnamon bread from scratch:
First, preheat your oven to 350°F, and grease a 9x5-inch loaf pan. Also, Kim recommends lining it with parchment paper.
Doing so will make removing the bread and clean-up much easier.
Next, grab a large mixing bowl and a whisk. Use the whisk to combine the flour, baking powder, and salt.
Afterward, rinse the whisk and grab another mixing bowl.
In the second mixing bowl, use the whisk to combine the cracked eggs, sugar, oil, and vanilla extract.
Afterward, pour the wet ingredients into the bowl with the dry ingredients.
Now, you can use a whisk or rubber spatula to gently combine the ingredients into a batter.
Pour the batter into the loaf pan and set it aside for now. At this point, you can make the cinnamon swirl.
Using a fork or spoon, in a small bowl, combine the sugar, cinnamon, and melted butter.
Then, begin dolloping the cinnamon swirl into the loaf pan and use a butter knife to swirl it throughout the batter. Once the batter is ready, transfer the loaf pan to your preheated oven.
Let the cinnamon bread bake for 50-55 minutes or until it's done in the center. Inserting a knife into the center of the bread (to see if it comes out clean) is good way to tell if it's done.
When the bread is done, let it cool in the pan before removing it and transferring it to a cooling rack.
Let the bread cool for about an hour before adding the glaze. Once the bread is room temp, prepare the glaze. To make the glaze, whisk together powdered sugar and milk in a small bowl.
Last, drizzle the glaze over the bread, slice, and serve. That's it, the cinnamon bread is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips & FAQ's:
- Don't make the glaze too early. Otherwise, by the time the bread cools, the glaze will be too hard to drizzle.
- Let the bread cool completely, before adding the glaze. If not, the delicate glaze will melt and separate.
- If the top of your bread begins to brown too quickly, place an aluminum foil tent over the loaf pan until the bread finishes cooking.
Does cinnamon bread need to be refrigerated?
Can use freeze cinnamon bread?
Recipe Card with Ingredient Amounts and Instructions
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- 3 large eggs
- 1 ½ cups whole milk
- 6 tablespoons canola oil, or other neutral tasting oil
- 1 tablespoon pure vanilla extract
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted and slightly cooled
- ½ cup powdered sugar
- 2 to 3 teaspoons whole milk
For the Bread Batter
- Preheat the oven to 350°F, and grease a 9 x 5 - inch loaf pan. If possible, line the loaf pan with parchment paper for easy clean-up and bread removal.
- In a large bowl whisk together the flour, baking powder, and salt. Set aside.2 ¼ cups all-purpose flour1 tablespoon baking powder½ teaspoon kosher salt
- In a separate bowl, whisk together the sugar, eggs, milk, oil, and vanilla.¾ cup granulated sugar3 large eggs1 ½ cups whole milk6 tablespoons canola oil1 tablespoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients, and mix until just combined and no dry flour patches remain. Transfer the batter to the prepared loaf pan.
For the Cinnamon Swirl
- In a small bowl, make the cinnamon swirl by combining the sugar, cinnamon, and melted butter. The mixture will be thick, so use a spoon to drop the cinnamon sugar on top of the batter. Use a butter knife to swirl the cinnamon sugar into the batter.½ cup granulated sugar1 tablespoon ground cinnamon2 tablespoons unsalted butter
- Bake for 50 to 55 minutes or until a knife inserted in the center comes out clean. If the bread starts to brown too quickly, loosely drape a piece of aluminum foil over the top.
- Allow the loaf to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely. While the bread cools, make the glaze.
For the Glaze
- Combine the powdered sugar and milk in a small bowl. Start with less milk and add more to reach the desired consistency. Drizzle the glaze over the cooled bread. Slice and serve.½ cup powdered sugar2 to 3 teaspoons whole milk
- Store leftovers in the refrigerator for up to 4 days.