There’s nothing quite like the aroma of freshly baked cinnamon bread wafting through your home. This quick bread recipe brings together the warm, comforting flavors of cinnamon and vanilla in a tender, moist loaf that’s perfect for breakfast or afternoon tea.
Unlike traditional yeast breads, this no-fuss quick bread comes together in under an hour, making it ideal for busy weekends or last-minute guests. The swirled cinnamon-sugar mixture creates beautiful patterns throughout each slice, promising a delightful surprise with every bite.
Why You’ll Love This
- No yeast required – ready in 45 minutes from start to finish
- Simple pantry ingredients you likely already have on hand
- Creates a house-filling aroma that’s better than any candle
- Perfect for beginners – nearly impossible to mess up
- Freezes beautifully for make-ahead convenience
Ingredients
- 2 cup All-purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 ½ tsp Cinnamon, Ground
- 1 tsp Salt
- 1 cup Buttermilk
- ¼ cup Vegetable Oil
- 2 Large Eggs
- 2 tsp Pure Vanilla Extract
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan
- Mix flour, sugar, baking powder, and salt in a large bowl
- Whisk milk, oil, eggs, and vanilla in a separate bowl
- Combine wet and dry ingredients until just mixed
- Mix brown sugar and cinnamon in a small bowl
- Pour half the batter into the pan, sprinkle with half the cinnamon mixture
- Add remaining batter and top with remaining cinnamon mixture
- Swirl with a knife and drizzle with melted butter
- Bake for 45-50 minutes until a toothpick comes out clean
Tips & Variations
- Add 1/2 cup chopped nuts for extra crunch and protein
- Replace vanilla extract with almond extract for a nutty twist
- Use apple pie spice instead of cinnamon for a fall-inspired variation
- Don’t overmix the batter – some small lumps are okay
- Test doneness 5 minutes early as all ovens vary
Serving Suggestions
Serve warm slices with a pat of butter or cream cheese for breakfast or brunch. For dessert, try toasting slices lightly and serving with vanilla ice cream or a drizzle of caramel sauce.
Notes
- Stores at room temperature for up to 3 days in an airtight container
- Freezes well for up to 3 months when wrapped tightly
- Let cool completely before slicing for clean cuts
FAQs
Can I make this dairy-free?
Yes! Replace milk with almond milk and butter with coconut oil.
Why did my swirl sink to the bottom?
Make sure your batter isn’t too thin and avoid over-swirling.
Can I double the recipe?
Yes, but bake in two separate loaf pans for best results.
How do I know when it’s done?
A toothpick inserted in the center should come out clean, and the top should spring back when lightly pressed.
Ingredients
- 2 cup All-purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 ½ tsp Cinnamon, Ground
- 1 tsp Salt
- 1 cup Buttermilk
- ¼ cup Vegetable Oil
- 2 Large Eggs
- 2 tsp Pure Vanilla Extract
Steps
- Preheat oven to 350°F and grease a 9x5 inch loaf pan
- Mix flour, sugar, baking powder, and salt in a large bowl
- Whisk milk, oil, eggs, and vanilla in a separate bowl
- Combine wet and dry ingredients until just mixed
- Mix brown sugar and cinnamon in a small bowl
- Pour half the batter into the pan, sprinkle with half the cinnamon mixture
- Add remaining batter and top with remaining cinnamon mixture
- Swirl with a knife and drizzle with melted butter
- Bake for 45-50 minutes until a toothpick comes out clean
Notes
- Stores at room temperature for up to 3 days in an airtight container
- Freezes well for up to 3 months when wrapped tightly
- Let cool completely before slicing for clean cuts
