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??
The reason why it’s only 4 stars is because the pan overflowed like some other people talked about, although the taste and texture is 5 stars. Absolutely delicious, the perfect cosy snack for dreary November. I baked it in a bigger pan (9×5), but it still overflowed. Luckily, I read the reviews beforehand and put a tray under it so it didn’t drip to the over floor. Next time, I would make 2 loaves in smaller 8×4 pans. Cooked through perfectly, though! Only mod I made was adding a bit of cinnamon to the actual bread as well as the filling.
After reading the comments about overflow, and spilling in the oven, I used a 13″ x 9″ pan instead of a loaf pan. Baked it for 30 minutes, and checked it for burnt cinnamon sugar topping. All looked fine, so I gave it 10 more uncovered minutes until it was done.
My notes to self: use lasagna-style baking dish, bake 40 minutes. Delicious!
I made this for a social function yesterday and like other reviewers comments, it overflowed the pan from both ends and fell to the oven floor while baking. I watched the video and followed the recipe to a T. I also needed to bake it a further 25 minutes. If I was to make this again, I would definitely use a larger loaf pan – 9 x 5. In any case, it was good and very moist.
I followed the recipe exactly except I used a slightly larger loaf pan, 8.5×4.5. I overflowed in my oven and had to bake 20 minutes longer until the toothpick came out clean, It tasted wonderful though. Don’t know why it overflowed though. Any suggestions?
How do you adjust ingredients for high altitude?
I come here for inspiration, and I always find it. This is quick bread is WONDERFUL. I took the liberty of adding 1/2 teaspoon of salt to the dry ingredients. Also, the written instructions say “Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes….” But I watched the video, so I know what to do. This is a recipe to share with your friends — love it. Thanks.
Does anyone know if this recipe might work in a bundt pan? I think so–would love to try frost w/a glaze. Any thoughts? Thank you!