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!
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!
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.
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
Easy Cinnamon Bread
WATCH HOW TO MAKE IT
Easy Cinnamon Bread recipe video!
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Easy Cinnamon Bread
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:
Nutrition Information:
LIFE OF DOZER
If you want something hard enough, it might fall onto the floor??
Stephanie says
Yes! I make this, too, but I use all brown sugar and buttermilk. I cannot wait to try your version!! (I think I use 2 cups of flour, too…must try more!) Thank you!
Nagi says
I used to make my standard loaf bread with 2 cups of flour but I just wanted to make it a little bit taller! 🙂
ginger says
honestly, how does this dog not destroy your whole kitchen with all that delectable food??!! you have one awesome pet!
Nagi says
Oh believe me, he’s had his moments….he once stole an entire wheel of french brie from the coffee table (and in the process, destroyed the entire cheese platter) and bolted to the bottom of the yard. It was like something out of a cartoon, he knew exactly what he was doing was wrong, just waited for the right time… But I did train him young! He’s grown up watching me spend hours photograph food! N x
Carlos At Spoonabilities says
This is the kind of bread that I like to make because as you said QUICK!! I like your baking pan, where you got it?:)
Nagi says
Hi Carlos! can you believe i just found it at the supermarket? 🙂 The brand is Falcon, it’s actually a UK brand. Come visit, I’ll get you one! N x
Malika A. Black says
Hi Nag,
I have been reading your posts for some time now. I love your blog. You have great recipes and great pictures.
This cinnamon bread is very easy to make. With a hot cup of tea YUMMY!
Thanks! Have a great weekend 🙂
Nagi says
Thank you Malika! And you are absolutely right – this IS easy and the perfect accompaniment would be a cup of tea! N x
Naomi says
I can’t wait to try this! Many years ago, my brother and I used to make cinnamon toast all the time. The only difference in ours was that we slathered the bread with butter and then sprinkled the cinnamon sugar mixture over it and then put it under the broiler in the oven. We would watch the cinnamon sugar start to bubble up all over and then we knew it was ready. Yum! Thanks for the great recipe. I will be making this tomorrow.
Nagi says
OMG HOW DID I NEVER THINK TO BROIL IT???
Beth says
These look incredible! I had a bit of a cinnamon swirl/biscuit bender recently and this will put me back on it! It looks so yummy and easy!
Nagi says
Ba ha ha – that sounds like ME! I always go on “benders” 🙂
Diana Wu says
This looks SOOOOO delicious! I can’t wait to make it this weekend. Do you think I would be able to convert this recipe for cinnamon swirl muffins?
Nagi says
Hi Diana – absolutely! I was actually thinking about converting this into a master muffin mix 🙂 I think it’s my favourite basic bread mix out of all the ones I use. Only thing is that I’m not sure how many it will make. I was thinking of making white chocolate and raspberry muffins using this. Unless you have another idea! 🙂
Diana Wu says
Hi!! Thanks for replying. Wanted to say that I made the muffins today and they were AMAZING. So moist but not too crumbly. Just perfect.
I probably had enough batter for 16-20 normal sized muffins, but instead I overfilled my cups and ended up with 12 GIANT muffins. They are still delicious, just super tall
Nagi says
Fantastic to hear Diana! I’m SO glad you enjoyed it! N xx
kathleen says
OMG — white chocolate raspberry muffins sound amazing! Please do those – i will look forward to that post!!!
Nagi says
I was tossing up what flavours to use, you just convinced me! Raspberry white chocolate muffins coming right up! 🙂 N xx
Carol G says
Hi Nagi-this bread looks amazing! I have everything I need to make it too…maybe this weekend. What a perfect treat it will be on a cold winter weekend. Thanks so much for sharing your recipe. 🙂
Carol
Nagi says
Hope you do try this Carol! Really is so delish 🙂 Trust you had a fabulous weekend! N xx
Gayle says
I’m trying this today for an after-school snack Do you think I could add raisins? Any suggestions? I love Cinnamon Raisin bread, but it is so expensive.
Nagi says
I’m sorry for the delay responding! Took the weekend “off” 🙂 Raisins would be a fabulous addition, I will update the recipe! N xx
Delia says
Real yummy! The only thing I added was a handful of plump raisins….can’t help it! And I slathered my slices with lots of butter! It was breakfast feast! Thanks once again for another easy and amazing recipe!???
Nagi says
Oh wow oh WOW! You made this already?? I’m so thrilled you enjoyed it Delia, THANKS for letting me know! N xx
Dorothy Dunton says
Hi Nagi. Gary goes through a loaf of cinnamon bread every week, so he will be very happy when I make this. I have a small glass jar shaped like a bear that I’ve had for over 50 years which I keep a mix of cinnamon and sugar in. Way back then it was it came filled with cinnamon sugar and sold for $ .19. Yes, I am a hoarder.
Nagi says
Oh I LOVE hearing that!!! I use an old mustard jar! Wish I could bring a loaf over for Gary right now, I have so many in the freezer!
Becky Baldenegro says
Would the addition of raisins and walnuts mess up the chemistry of the bread? Husband and I both like our cinnamon bread chocked full of them. There are no family bakeries where we now live and I miss them. Well, that’s not entirely true…there are some fabulous Mexican bakeries here in Columbia, SC
Nagi says
That would be fabulous!!! I did wonder about adding raisins but then decided to go with the classic. The batter is quite thick so they will disperse well, just mix them through quickly at the end 🙂
RossC says
This will be baked this weekend… Yummy!!!
I keep a jar of cinnamon/sugar on my spice shelf…. Takes me back to my youth, 70 years ago….lol
Nagi says
Oooh! I hope you like it Ross! PS Hey, you’re only as young as you FEEL…
RossC says
Couldn’t wait for the weekend… Came out great.. Next time I will portion the layers better but it IS yummy..
Nagi says
Ohhh YES!!!!! So glad, thank you for trying my recipe Ross! N x
micheline says
Duh! I meant “all us ‘dozers’ panting around your kitchen table!”
Nagi says
Ba ha ha!!! I figured that!!! 😉 N x
micheline says
Thank you sweetie for yet another fantastic recipe for all us ‘bowsers’ panting around your kitchen table!
I was looking for something really easy to make and serve to take to my next bridge class. This is it.
xxxx
Nagi says
Oooh! I hope you do try this Micheline! Hope you had a great weekend and thank you for your lovely message – N x
Luke Lorenc says
It’s amazing recipes like these that make me wish I had a real oven, but mine is tiny; it’s smaller than a microwave :-(. Someday I hope to try this out :-).
Nagi says
I hope you do one day too Luke! And i do understand about small ovens, most of my relatives in Japan only have a small oven 🙂 N xx