Cinnamon Bread

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Tender and sweet Cinnamon Bread is an ultra-moist quick bread that is simple to make and a hit with everyone who tries it! This bread has a thick swirl of cinnamon sugar in the center as well as a crunchy cinnamon-sugar topping. What's not to love?!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Vegetarian

Keyword cinnamon bread, cinnamon bread recipe

Prep Time 25 minutes

Cook Time 1 hour

Cooling 1 hour 15 minutes

Total Time 2 hours 40 minutes

Servings slices (1 loaf)

Calories 220kcal

Author Chelsea Lords

Cost $4.98

Equipment

9×5-inch (1 pound) pan (Note 1)

Ingredients

Cinnamon Swirl

1/3 cup light brown sugar, lightly packed
3 tablespoons white, all-purpose flour
1-1/2 teaspoons ground cinnamon

Dry Ingredients

2 cups white, all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon fine sea salt

Wet Ingredients

1 large egg, at room temperature (Note 2)
2/3 cup light brown sugar, lightly packed
1/3 cup vegetable (or canola) oil
1/3 cup full-fat Greek yogurt (or sour cream), at room temperature
3/4 cup whole milk, at room temperature

Topping

2 tablespoons light brown sugar, lightly packed
1 tablespoon white sugar
1/4 teaspoon ground cinnamon
Optional: add a glaze! (Note 3)

US - Metric

Instructions

PREP: Preheat oven to 350 degrees F. Generously grease and lightly flour (or line with parchment paper) a 9x5-inch bread pan. Set aside.
CINNAMON SWIRL: Combine the cinnamon swirl ingredients in a small bowl. Stir to combine and set aside.
BREAD: In a large bowl mix together the dry ingredients until integrated.
BREAD CONT.: In a separate large bowl, combine all of the wet ingredients. Briskly whisk (with a whisk; don't use a hand/stand mixer) until well combined and completely smooth. Once smooth, pour wet into dry and gently mix with a wooden spoon, scraping the sides with a spatula as needed until completely integrated and no white streaks remain. Once you've got a nice smooth batter, stop mixing.
TOPPING: Stir topping ingredients together in a small bowl and set aside.
ASSEMBLE: Spread half of the bread batter into prepared pan pressing batter to the very edges of the pan. Add cinnamon-swirl mixture in an even layer on top. Spread remaining half of bread batter on top and smooth the top with a spatula or the back of a spoon into an even layer that touches the edge of the pan (this will take some gentle coaxing to not pull up the cinnamon sugar layer). Sprinkle topping ingredients evenly on top (don't press into bread).
BAKE: Place bread in oven and bake for 60-75 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs. Remove and let cool inthe pan or 15 minutes before inverting and letting fully cool on a cooling rack. Wait for 1 hour to cut into the loaf; then use a very sharp serrated knife to cut into slices. If desired, add a glaze (Note 3) to completely cooled bread.
STORAGE: We like to finish this bread within 1-2 days of being made. (It's even more moist and flavorful on day 2!) After the second day, it begins to lose texture (becomes too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the second day, I recommend storing it in the fridge. Wrap each slice tightly and place in an airtight container.

Video

Notes

Note 1: Loaf pan: Be sure to use the correct size of pan so the recipe works properly. Here's the loaf pan we use and love. An 8x4-inch pan is too small! If you do use an 8x4-inch pan, only add about 75% of the batter (use leftovers for some muffins) and note that bake time is shorter. Don't forget to generously grease the bread pan. Grease with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for easy removal.

Note 2: Room temperature ingredients: It's really important the egg, yogurt/sour cream, and milk are all at room temperature to integrate smoothly.

Note 3: Glaze: If you'd like to add a glaze to this bread, combine 1/2 cup powdered sugar, 1 tablespoon whole milk, a drop of vanilla extract, and a tiny pinch of salt. Mix and then spoon over completely cooled bread.

Nutrition