Cinnamon Bread {No-Yeast Quick Bread}
Cinnamon Bread is soft, sweet, and a tasty treat for breakfast or as a snack. And since this effortless recipe yields multiple loaves, it's also perfect for holiday (or anytime) gift giving!
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'Tis the season for homemade food gifts, and today I've got another good one for ya! Cinnamon Bread is an easy-to-make quick bread swirled with cinnamon-sugar and topped with even more. It's tender yet moist, sweet yet delicately spiced. A thick slab of it is delicious with coffee, tea, or hot cocoa as a morning breakfast treat, but it also makes a special afternoon snack.
Recipe Yield
But what I particularly love about this recipe is that it's sized for sharing! Why make one loaf of Cinnamon Bread when you can exert the same amount of effort and make more than one...some to keep, and some to give away?
This recipe will yield two large loaves, three medium loaves (think standard-sized disposable bread pans), or five to six mini loaves. The key, of course, is to watch the baking time closely the first time you make this recipe and pull your bread out of the oven when a toothpick tests just done.
My 2-year-old is all about cinnamon lately, fondly requesting "sim-sim" on her apple slices each day, so she's been particularly enamored with this batch of Cinnamon Bread. But the truth is, so has everybody else!
The center of the bread is tender while the exterior has a slight crunch from the cinnamon sugar sprinkled on top and used to coat the pans. There's really nothing fancy about it, but simplicity is why this bread is so good!
I think a loaf of freshly baked quick bread makes a welcome gift just about any time of year.
In the spring, citrus cravings call for Orange Pound Cake Mini Loaves.
Summer is all about Zucchini Banana Bread.
During the fall, I bake more loaves of my very favorite Pumpkin Bread than I can count.
But in winter? This Cinnamon Bread has always been my go-to recipe for the holiday season. It's easy to make and absolutely scrumptious, like a pan of cinnamon rolls but in quick bread form! (In fact, if you want to give it an even more cinnamon roll-esque spin, spread your slices with a slather of cream cheese frosting!)
The Perfect Gift
Whether you're wanting to treat your friends, neighbors, teachers, or mailman to a homemade food gift this holiday season, this Cinnamon Bread is sure to be well-received.
And if you decide to dress it up for gift giving? Well, I've even got some cute, free printable gift tags for you to download and print (be sure to scroll down for both Christmas and holiday versions)!
So do you like to bake for friends and family around the holidays?
What are your go-to recipes for giving homemade food gifts?
I'm pretty sure that if you give this Cinnamon Bread a try, it has a good chance of ending up on your permanent baking roster.
Because sim-sim? Well, who doesn't love that? 😉
Tips & Tricks
- To make your own buttermilk:
- Measure 2 tablespoons lemon juice or white vinegar into a (2-cup capacity) glass measuring cup.
- On top of the lemon juice or white vinegar, add enough milk to reach the 2-cup line.
- Stir and allow to sit for 10 minutes, after which it should have thickened into "buttermilk."
- Sizes of loaf pans can vary, but each pan should be ⅔ to ¾ full of batter before baking. The first time you make this recipe, I recommend setting pans over a foil-lined baking sheet, to catch any possible overflow.
- Baking time will be dictated by the specific sizes of your loaf pans. So the first time you make this recipe, test for doneness early and watch closely.
More Holiday Food Gifts
- Pecan Praline Bread
- Chai Tea Mix
- {5-Minute, 5-Ingredient} Homemade Caramel Sauce
- Marinated Cheese & Olives
- Cinnamon Sugar Candied Pecans
- Honey Chipotle Lime Cashews
Cinnamon Bread
Video
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 tablespoon cinnamon
- 2 cups buttermilk
- ½ cup vegetable oil
- 2 cups sugar
- 4 eggs
- 1 ½ tablespoons pure vanilla extract
FOR CINNAMON SUGAR SWIRL/TOPPING:
- ½ cup sugar
- 2 tablespoons cinnamon
*Additional Cinnamon Sugar will be needed for "flouring" the pans.*
Instructions
- Preheat oven to 350°F. Grease 2 full-sized loaf pans (or 3 medium-sized loaf pans or 5 to 6 mini loaf pans) with softened butter (or spray with nonstick cooking spray) and generously sprinkle with cinnamon-sugar. Turn pans to coat sides and then hold pans upside down while tapping to remove excess cinnamon-sugar.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, blend together buttermilk, oil, and sugar until well-incorporated. Beat in eggs, one at a time, and then vanilla. Slowly stir dry ingredients into wet ingredients until just combined.
- In a small bowl, stir together ½ cup sugar and 2 tablespoons cinnamon. Set aside.
- Evenly divide half of the batter between the prepared pans. Distribute ⅔ of the cinnamon-sugar mixture by sprinkling it on top of the batter in each loaf pan. Divide remaining batter between pans, adding it on top of the cinnamon-sugar. Use a butter knife to swirl through the batter in each pan and distribute the cinnamon-sugar through the bread. Sprinkle remaining cinnamon-sugar on top of the loaves.
- Bake in preheated oven until a toothpick inserted in the center of the loaves comes out clean (50 to 60 minutes for large loaf pans, 40 to 50 minutes for medium loaf pans, and 30 to 40 minutes for mini loaf pans).
- When bread tests done, remove from oven and cool in pans for 5 minutes. Run a butter knife around the edges of each pan to make sure bread is loosened and carefully turn out onto a rack to finish cooling.
Notes
- If you don't have any buttermilk on hand, you may measure 2 tablespoons lemon juice or white vinegar into a (2-cup capacity) glass measuring cup. On top of the lemon juice or white vinegar, add enough milk to reach the 2-cup line. Stir and allow to sit for 10 minutes, after which it should have thickened into "buttermilk."
- Sizes of loaf pans can vary, but each pan should be ⅔ to ¾ full of batter before baking. The first time you make this recipe, I recommend setting pans over a foil-lined baking sheet (to catch any possible overflow).
- The first time you make this recipe, test for doneness early and watch the baking time closely since it will be dictated by the specific sizes of your loaf pans.
Nutrition
To download Printable CHRISTMAS Gift Tags <<< click here!
To download Printable HOLIDAY Gift Tags <<< click here!
These gift tags print four to a page. Print on cardstock for heavier tags, cut out, and punch a hole at the top. Please be patient if these take a moment to load. For personal use only, please. Enjoy!
Delicious! Perfect amount of cinnamon
I found your recipe yesterday and baked with my 8 year old daughter. It was so fun and easy! It was very delicious! I love that I can adjust the sugar amount to my liking, especially since I consider this when I bake for my parents. I added have the sugar and it was still yummy! My parents absolutely loved the one I made for them. I made a separate one with 1/4 of a cup more sugar for us and it was also a hit!
The only part that is quite confusing is that I fill my 9in by 5in bread loaf tin 2/3 of the way and only have a bit left over for a small cake tin. The loaf doesn’t over flow either, it only fluffs right up beautifully. Maybe I should only fill it up half way next time to see if I can make 2 loaves properly. Regardless, I am excited to try your other recipes!
Sorry I meant to type *I added HALF the sugar recommended*
If you are concerned about the sugar...I usually cut it back...in all baking recipes..one cup to 2/3cup...and you can use a no calorie sugar...all or part like Monk fruit...I have been using about half Monk Fruit...so 1/3 cup.
I have gotten used to less sweet...and it still tastes good.
Thanks! Super cute tags and delicious bread!!
The taste of this bread is awesome. However I believe it's way too dry. Perhaps due to lack of butter in the recipe.
So sorry to hear that, Linda! This bread typically turns out very moist. I'm guessing that you may have overbaked it?
10/10 Recommend this bread was easy but delicious!
I made it last night and it was delicious.
Hi! I want to try this recipe, but I can't use buttermilk due to a milk allergy. What would you suggest as a substitute? Thanks!
Hi Nancy! You can make non-dairy buttermilk (following the directions in the "Notes" section at the bottom of the recipe) by mixing almond milk or soy milk with lemon juice. Hope that helps!
Hi, I am from Solomon islands. I'm a housewife and loved cooking delious food for my family. So always interested to search recipes from the internet so I came across your website. I wanna thank you for your great and delious cinnamon bread(no-yeast quick bread). My family loves cinnamon flavors very often. I made this evening for our breakfast but we hardly very patient to wait till morning so I cuts some pieces after we had our dinner. My husband and my two daughters loved it and myself too, thanku, thanku so much for your hard work to have done this great recipe and all your other great recipes as well. I will try my best to cook some of your recipes in the future often. My lovely husband was busy cleaning his car outside and when he came inside our house he told me that he smells the cinnamon from the outside so he came to check me if I made some cakes for coffee after his cleaning.He made me laugh what he say. Have your wonderful and take care for this new week. Good night, its half past 10 here Sunday night here.
I like this recipe. I'mma add streusel on top next time. 🙂 Thanks for sharing it!
Is it really 1 1/2 TABLESPOONS of vanilla?
Yes, Marybeth, that is correct. This recipe makes two big loaves, so 1 1/2 tablespoons of vanilla comes out to about 2 teaspoons per loaf. The cinnamon is a pretty strong flavor in this bread, so the vanilla doesn't end up overpowering anything. However, it is important to use a high-quality pure vanilla extract any time you use this much. Feel free to cut back the amount of vanilla in this recipe to 1 tablespoon, if you prefer. 🙂 Enjoy!
I made this last night and it was delicious! I love that the recipe yields multiple loaves. I brought one into work today and it's been a hit! I am going to make it again over the weekend and give it to our new neighbors and use the gift tags, too! Thank you!! 🙂
Yay, Carrie...I'm so happy to hear that! You are sweet to share this bread with your co-workers and friends. I'm actually making loaves of it tonight for teacher gifts...and then I'll probably bake more soon to share with neighbors as well. 🙂 I agree that you can't beat a recipe that makes multiple loaves at once. 😉 Thanks for taking the time to comment and I hope you're having a wonderful holiday season!
there really isn't much better than this cinnamon swirl loaf
I totally concur, Heather. 😉
Mmmm...I love love love Cinnamon Swirl bread, and your recipe just takes it over the top! I love that it makes multiple loaves...absolutely delicious!
Thanks so much, Anna! It's one of my favorites, too...so simple, but so good! Hope you enjoy this version if you have a chance to try it. 🙂 Have a fantastic week!
I wonder what your advice would be about freezing this bread. I am planning to make as Christmas gifts and would like to keep it as fresh as possible. Thank you so much and also for the printable gift cards. I have bought mini loaf pans and so looking forward to this project.
Hi Jennifer! I've never tried freezing this particular bread, but I've had good luck freezing other quick breads, like pumpkin bread and banana bread. The only difference I can anticipate with this one has to do with the cinnamon sugar on top...it might soak into the bread and be somewhat moist after freezing and thawing. This isn't necessarily a bad thing, and this actually happens to this bread anyway after a couple of days as the oil in the bread has time to absorb the cinnamon sugar. You could always remedy this by sprinkling more cinnamon sugar on top of the absorbed cinnamon sugar after the bread thaws. Of course, it probably won't all stick, but some of it should.
As far as freezing quick bread in general, just be sure it is completely cooled, then wrap tightly in a thick layer of foil or freezer-thickness plastic baggies. Thaw at room temperature.
Hope that helps at least a little...I'm sure your friends are going to love receiving this bread for Christmas! 🙂