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Easy Cinnamon Bread (No Yeast!)

By:Nagi
174 Comments
Recipe v Video v Dozer v

This EASY Cinnamon recipe is made with no yeast. It smells so divine when it’s in the oven, there’s only one thing that can top it: that moment when you cut yourself a thick slice while it’s still warm, slather it with butter and take that first bite…..

A terrific quick bread recipe – emphasis on the word quick!

Sliced Easy Cinnamon Bread - Super easy to make, very forgiving, it's a quick homemade version of your favourite cinnamon bread! recipetineats.com

Super easy Cinnamon Bread recipe!

I bet it’s quicker for you to get this in the oven than to pop up to the shops for a loaf of cinnamon bread.

Truly. Dear readers, this is a quick bread. Emphasis on the word quick. I promise there is nothing tricky about this recipe, and it’s actually quite forgiving. Once I only used 2 cups of flour instead of 2 1/2 cups (sometimes I over estimate my multi tasking capabilities!) and it still came out pretty much perfect. Not quite as tall, but other than that, it was pretty much the same.

I use brown sugar instead of white, I swap the sour cream for yoghurt. If you don’t have baking soda, just use more baking powder and while it won’t rise quite as much, it will still rise well.

In short – this recipe is quite versatile and hard to stuff up. Just the sort of baking I like!

Easy Cinnamon Bread in white loaf pan fresh out of the oven

A beautiful, moist Quick Bread

Usually quick breads are either moist or they are not as moist but have a lovely buttery flavour. The reason for this is that in baked goods (muffins, cakes etc), butter provides flavour but not moistness, and oil makes things moist but doesn’t add flavour.

So my Easy Cinnamon Bread is a bit different because it’s super moist from the batter which is made with just oil, but you get delicious buttery flavour from the cinnamon-sugar-butter sludge (seriously, someone help me, there’s gotta be a better word!) that is dolloped into the batter.

How to make Easy Cinnamon Bread

Buttery Cinnamon Swirls!

Lastly, quick word of advice: do not stress about the swirl patterns!! Every time I make this Easy Cinnamon Bread, it comes out differently.

Sometimes there are more swirls so the cinnamon sugar is more evenly dispersed throughout the bread. I think this looks prettier but when the swirls aren’t so spread out i.e. thicker strips of cinnamon in the bread, then you get these amazing more concentrated patches of buttery-cinnamon-sugar which reminds me of cinnamon rolls.

Either way, it is so, so scrumptious.

You really don’t need to slather it with butter. But honestly……….why not? Go on. You deserve it! – Nagi x

More quick bread recipes

Two slices of Easy Cinnamon Bread with butter being spread on

Easy Cinnamon Bread
WATCH HOW TO MAKE IT

Easy Cinnamon Bread recipe video!

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Easy Cinnamon Swirl Quick Bread - Super easy to make, very forgiving, it's a quick homemade version of your favourite cinnamon bread! www.recipetineats.com

Easy Cinnamon Bread

Author: Nagi
Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins
Dessert
4.86 from 47 votes
Servings8
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Recipe video above. Easy to make, this easy Cinnamon Swirl Quick Bread is made without yeast! It's super moist - and stays moist for days afterwards - it tastes buttery and you get gorgeous pockets of sweet sticky cinnamon sugar! 

Ingredients

Dry Ingredients:

  • 2 1/2 cups / 375g plain flour (all purpose flour)
  • 1 cup / 220g white sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda

Wet Ingredients:

  • 3 eggs
  • 1/2 cup / 125 ml vegetable oil
  • 1 1/3 cups / 290g sour cream (Note 1)
  • 2 tsp vanilla extract

Cinnamon Sugar:

  • 60g / 4 tbsp unsalted butter, melted
  • 1 1/2 tbsp cinnamon powder
  • 3/4 cup / 165 g brown sugar, packed

Instructions

  • Preheat oven to 180C/350F (all oven types).
  • Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video).
  • Place Dry Ingredients in a bowl and whisk to combine.
  • Place Wet Ingredients in a separate bowl and whisk until combined.
  • Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).
  • Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 - 15 times until just combined (few lumps ok, see video).
  • Spoon about 1/4 of the batter into the tin (about 1.5cm / 3/5" deep) and smooth surface.
  • Dollop about 1/3 of the Cinnamon Sugar over the batter.
  • Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter - dollop it on, the more the Cinnamon Sugar is moved about, the more swirls!
  • Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
  • Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don't slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn't hurt!

Recipe Notes:

1. You can substitute the sour cream with yoghurt. Full fat Greek or other non sweetened yoghurt is best, but even a low fat one will work.
 
2. Don't stress if you don't get lots of swirls. I was actually undecided whether to do swirls like you see in the photos, or a thick strip of cinnamon sugar in the middle because that concentrated buttery cinnamon sugar is SO GOOD! So whether you get swirls or end up with larger pockets, it's a win either way (swirls look better but I swear larger pockets taste better!).
 
Quick note : The reason I cover the cinnamon sugar with batter rather than having swirls on the surface is because the cinnamon sugar will burn if it's exposed on the top of the bread for whole time it's baking. It's ok if some bursts through while baking, you just don't want any of it on top when you first put it in the oven. Hence why I do swirls BEFORE covering with batter.
 
3. Baked goods like this are always best served on the day of making it, but this keeps exceptionally well because it is so lovely and moist. Store at room temperature in an airtight container for up to 3 days. Also freezes great!
 
4. Feel free to add raising, other dried fruit, raspberries, blueberries, nuts, choc chips etc. The batter is quite thick so they will disperse well once baked (with thin batters, they sink).
 
5. Serves 8 to 10. I say 8 to be safe!
 
6. Easy Cinnamon Swirl Quick Bread nutrition.

Nutrition Information:

Serving: 156gCalories: 569cal (28%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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174 Comments

  2. Shanthi says

    4 stars
    I used Josef Martin cake flour – probably a mistake as it overflowed the tin and the insides remained moist even after it cooled down and so crumbled when cut into slices. Tasted delicious, but wish it had come out as clean as in your video

    Reply

      • Shanthi says

        4 stars
        The packet doesn’t say it does, Nagi.
        A day later, once it cooled down even more, the texture was better and tasted still more delicious (if that is possible 🙂 Served as dessert, a definite hit with cousins and husband. I plan to try it again with normal flour and perhaps a slightly larger tin – 10×5 (hope that won’t make the cake less fluffy)

        Reply

  4. Awais says

    4 stars
    Bread was a hit with family. Really tasty. Minor point …during bake, fistful of mixture fell out (from top) onto oven floor

    Reply

  5. Amy Horton says

    5 stars
    This was unbelievably delicious. The brown sugar mixture wasn’t as runny but I could have added more butter. Man was it tasty though! I also switched 1 cup flour for whole wheat flour and it worked well.

    Reply

  8. Cony says

    Hi Nagi, can this be made in a round tin, and if yes, any guidance on timing and size of tin? It’s so delicious and would work well as a cake 😀.

    Reply

  10. Alissa A van Tol says

    5 stars
    Hahaha, I made this recipe and it tastes AMAZING – BUT! I tried it with brown rice flour to make it gluten free and lol it didn’t work at all, in terms of appearance. That was terrifying, it blobbed and ran out over the pan into the bottom of the oven. But the flavour is out of this world!

    Reply

  11. Trysten says

    4 stars
    Really easy to make and super tasty!! I cooked it for 45 minutes but it turned it a bit dry and the top burnt. It might just be my oven but 45 minutes was way too long of a cook time, I recommend checking it at 30 minutes with a toothpick. Other than that though really great recipe 🙂

    Reply

  14. Jhoanne says

    Just made it a while ago and it was good… i only made a mistake of cutting out 1/3cup of sugar… i forgot how all of the recipes here ARE ACCURATE 👍🏻☺️… so, on my next batch, i’ll make sure to have 1cup of sugar… thanks for the recipe 👍🏻👍🏻

    Reply

  15. AJ says

    5 stars
    I’m 13 years old and I made 2 batches of this recipe and its wonderful! I thought i would ruin it because i ran out of sour cream and used milk instead, but nope its wonderful. Thank you!

    Reply

  16. Mike says

    5 stars
    Made this today and of course it’s absolutely gorgeous 🙂

    Just two Q’s Nagi – can I freeze part of this loaf? And should I keep it in the fridge or not?

    Reply

  17. Bec says

    Hi Nagi
    The bread didn’t cook through. Half of it was just goo.. Is it because I mixed sour cream and Greek yogurt? I ran out of sour cream.

    Reply

    • Nagi says

      Hi Bec, sorry you had issues here! That wouldn’t have been a problem (I usually use yogurt in place of sour cream) as long as it was full fat that should have been fine. Was it just undercooked? N x

      Reply

      • Bec says

        I used a bigger tin this time and it worked! The texture feels more like a moist cake than bread though.. 🤔

        Reply

  19. Julia says

    Hi Nagi – thank you for your marvellous recipes. Just checking if it is possible to swap the vegetable oil for canola oil (just looking at what I have in my cupboard!)?

    Reply
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