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??
Bread was a hit with family. Really tasty. Minor point …during bake, fistful of mixture fell out (from top) onto oven floor
Bread was delicious. Same issue happened to my oven too, wondering why Nagi
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.
I tried this recipe and it went all over the oven
Why did this happen?
I am curious to know why you used oil rather than butter. Would love to learn why! Looks so good!
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 😀.
Very good
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!
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 🙂
Hi Trysten, sounds like your oven may run a little hot! Try turning it down a little and cooking longer 🙂 N x
super simple and oh-so-tasty. thanks for ANOTHER fantastic recipe.
super simple and oh-so-tasty. thanks for ANOTHER fantastic recipe.
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 👍🏻👍🏻
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!
I love hearing this AJ!!! Thanks so much for letting me know ❤️
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?
Hi Mike, you can definitely freeze it – I keep mine at room temp but you can definitely store in the fridge 🙂 N x
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.
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
I used a bigger tin this time and it worked! The texture feels more like a moist cake than bread though.. 🤔
Love your recipes but dont know what happened batter was overflowing out of tin
Hi Yemna, what size tin were you using? N x
I used 10×5 inch loaf tin
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!)?
Yep 100% Julia!! Enjoy 🙂 N x
What happens if I use self rising flour? I usually do not have plain flour.
That’s fine Susan, just leave out the baking powder 🙂 N x
Hi Nagi,
Is it possible to substitue oil for the butter in the cinnamon sugar mixture? If so, what woud be the ratio? Thanks!
Hi Larry, I haven’t tried to be honest – I imagine it will be fine – just use the same amount of oil. N x
Nagi,
I substituted oil for the butter. The results were TERRIFIC. I will make a 3rd loaf today. Thank you very much for this recipe. You Rock!!
Hello Nagi! My name is Anabel and I’m ten years old.I just wanted to tell you that I tried this recipe and absolutely loved it! And it smelled so good in the oven!yummy! I have tried some of your other recipes such as your soda bread,but that didn’t really work out. But I guess that’s okay since I just started baking last week. Anyway, bye!
Hi Anabel, I love that you’ve started baking – practice makes perfect! I’m so happy you enjoyed this cinnamon bread, thank you SO much for letting me know 🙂 N x
A delicious and easy recipe, my daughter insisted on drizzling some icing sugar on her slice so it would taste like a Cinnabon… Will try your cinnamon bun recipe next time to compare! Love your recipes, thanks Nagi!
YUM!!! Smart girl 😂