Cinnamon Bread

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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.

For example, we have peanut butter bread, strawberry bread, and lemon quick bread, just to name a few. In the meantime, let’s get started on this recipe!

An up-close view of the cinnamon quick bread.

How to make cinnamon bread from scratch:

First, preheat your oven to 350°F, and grease a 9×5-inch loaf pan. Also, Kim recommends lining it with parchment paper.

Doing so will make removing the bread and clean-up much easier.

Flour, baking powder, and salt in a mixing bowl.

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.

Sugar, eggs, and other ingredients in a separate 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.

The wet and dry ingredients combined in a bowl.

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.

Ground cinnamon, butter, and sugar in a small bowl.

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.

The batter and cinnamon mixture combined in a loaf pan.

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.

The fresh baked bread cooling in a loaf pan.

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 🙂

The glaze drizzled over the cooled bread.

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?

We recommend storing cinnamon bread in your fridge because of the glaze. Since glaze is made using cold milk, the loaf needs to be refrigerated.

Can use freeze cinnamon bread?

Sure, once it has cooled completely. When properly stored in the freezer, it should last about 2 months. Simply thaw it in your fridge when you’re ready for the quick bread.

Sliced cinnamon bread served on a rectangular plate.

Cinnamon Bread

4.6 from 90 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 55 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 10 Servings

Ingredients

Bread:

  • 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

Cinnamon Swirl:

  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted and slightly cooled

Glaze:

  • ½ cup powdered sugar
  • 2 to 3 teaspoons whole milk

Instructions
 

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 flour
    1 tablespoon baking powder
    ½ teaspoon kosher salt
  • In a separate bowl, whisk together the sugar, eggs, milk, oil, and vanilla.
    ¾ cup granulated sugar
    3 large eggs
    1 ½ cups whole milk
    6 tablespoons canola oil
    1 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 sugar
    1 tablespoon ground cinnamon
    2 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 sugar
    2 to 3 teaspoons whole milk
  • Store leftovers in the refrigerator for up to 4 days.

Suggested Equipment

Nutrition

Serving: 1Slice | Calories: 365kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 170mg | Potassium: 233mg | Fiber: 1g | Sugar: 33g | Vitamin A: 205IU | Vitamin C: 0.03mg | Calcium: 119mg | Iron: 2mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of the cinnamon bread. Actual calories will vary.
 
*For more information and tips, please refer to the post.
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25 Comments

  1. Just made these. I made muffins and they took 30 minutes at 350. They didnโ€™t look done, very pale and shiny tops, but when I tested them, they were done. These are delicious without the sugar drizzle but I added it anyway.

    1. Thank you April! We’re glad they turned out well for you. Thanks again for commenting and rating the recipe. Have a lovely day ๐Ÿ™‚

  2. I am aways doing stuff like this, but, I completely forgot to add the eggs. Somehow I didnโ€™t even realize it because it still tasted super good and had a surprisingly good texture! Just throwing that out there if you donโ€™t do eggs!

    1. Hi Alexandria!

      We haven’t tried this recipe in a muffin pan, but generally quick bread recipes do work as muffins. I’m inclined to say this one would work great as muffins! It has a similar texture to muffin batter.

    2. @Kimberly,

      Thanks so much! I will give it a try and let you know how it turns out. ๐Ÿ™‚

      1. I’d keep the temp at 350ยฐF and start checking them around 20-25 minutes or so (that’s an estimate). Definitely start checking if they start to turn a little brown that way they don’t overbake. We hope they work out well! Have a fantastic evening! ๐Ÿ™‚

    3. @Kimberly,

      Thank you so much. I baked at 350ยฐ for about 23 minutes and it turned out perfect. My boyfriend loved them!

      1. Fantastic! We’re so happy the muffins turned out. Thank you so much for coming back to let us know. Enjoy the rest of your weekend! ๐Ÿ™‚

  3. Love this recipe so much! I make it at least once a week and my family asks for it all of the time! My only question is how long do you suppose it lasts? Iโ€™ve noticed that after just a few days it smells and tasted rancid.

    1. Hi Kari!

      Thank you so much! We’re so happy you and your family love the recipe. At room temperature, the bread lasts about 2 days…3 days tops. In the refrigerator, it lasts 3 to 4 days. It goes bad quickly since it doesn’t contain preservatives. Have a fantastic afternoon! ๐Ÿ™‚

    1. Hi Juliet!

      Thank you so much! The batter for this bread is more like muffin batter and requires very little stirring. A bread machine would likely overmix it. We don’t recommend using a bread machine for this recipe.

  4. Loved this recipe! So simple to make and everyone raved about it. Will make again and again. With or without the glaze, it is fantastic. New to baking? Gotta Try this recipe.

    1. Hi Brenda!

      Whole milk works best because it provides the most moisture to the bread. If you have 2% or skim, that will work, too. Have a great weekend! ๐Ÿ™‚

    1. Thanks so much for the feedback, Jess! We’re slowly doing that for all of our recipes. It’s great to hear that it’s helpful! Have a fantastic weekend! ๐Ÿ™‚

  5. It’s in the oven right now and overflowed everywhere. I used the correct size pan and followed the instructions. ๐Ÿ˜”

    1. Hi Jen! I’m so sorry this one didn’t work out. It normally doesn’t rise very high, so I’m not sure what happened that would have caused it to overflow.

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