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+ servings
3 slices of cinnamon bread stacked together.
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5 from 2 votes

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 Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 10
Calories: 221kcal

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.

Notes

  1. It's important that your ingredients are at room temperature to achieve a nice, velvety batter.
  2. 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.
  3. Measure ingredients accurately. Use dry measuring cups for dry ingredients and liquid measure cups for liquid ingredients.
  4. Make sure your baking powder and baking soda are fresh.
  5. 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.
  6. Use a serrated knife to cut the cinnamon bread to avoid the bread from crumbling as you slice it.
  7. 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.
  8. 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

Serving: 1slice | Calories: 221kcal | Carbohydrates: 46g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 163mg | Fiber: 1g | Sugar: 27g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg