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??
Hi Nagi, I wondered what type and brand of vegetable oil you use in your cake recipes – is there one you would recommend?
Hi Anne, whatever is on special at the supermarket! Brands don’t really make a huge difference in cakes 🙂 N x
Our county is under stay-at-home orders, and we ran out of bread. I’ve been making bread at home using the recipes on your website, and they are all so easy and tasty. My kids AND my husband all loved this recipe. What a treat to be able to make them something so delicious- and it’s so easy and quick. Thanks for posting all your recipes- I’m loving trying them all out!
That’s lovely to hear Sarah! ❤️
Oh my goodness! This is THE most delicious thing ever! My loaf tin was a bit smaller so I also got 6 muffins out of the recipe. If you are hesitating because of the word bread…don’t. This is a very forgiving recipe. I am known for being a little cavalier/creative in the kitchen and with subs (apple sauce for oil, not quite enough sour cream, didn’t time cooking but kept “checking”) it turned out so beautifully I took a photo to send to my daughter. My husband went back for thirds! Thank you so much Nagi for yet another winning recipe! Happy Good Friday!
Hi Nagi
Can i use Ground Cinnamon instead of Cinnamon powder as i don’t have any?
Hi Kerry, it’s the same thing! 🙂 N x
Thank you
Nagi
Came out fine even though I had to sub cottage cheese (I also added vinegar) for the sour cream. I also had to add 1/3 cup milk to make it runnier.
Next time would use 9 x5 pan instead of 8×4.
I’m so glad it worked out for you Jane!! N x
Made this morning! OMG Delicious!! Wouldn’t change a thing. Beautiful big loaf! Thank you Nagi.
I’m so glad you loved it Leslie, I love the smell of cinnamon in the morning (or anytime for that matter 🙂 )
Thank you so much!! I was recently very ill. I lost 25 pounds I really couldn’t afford to lose. This bread is sooooo good. It’s addicting. It is also so needed right now. I love your recipes. Thank you again
Hi Nagi, I am the best chef of my family😀, thanks to you, you are my life saver 😘. Made those two days ago , omg soon great
Wahoo – great to hear Ai!
Hi Nagi,
My family enjoyed this bread. I would like to make mini-loaves for the holidays. Any suggestions on how many the recipe would make and/or changes to cooking time.
Thanks,
Lisa
Hi Lisa, that all depends on the size you’re looking to make! You’ll just need to adjust he cook time accordingly and keep an eye on it – N x
Omg!! This recipe is divine.
I had some bananas that needed to be used- so I added 1 1/2 large bananas to the wet mix, made it into 22 cupcakes and baked for 20 mins.
Yummy!
This recipe was so easy too, I will definitely be adding it to my arsenal.
Thanks Nagi x
I’m so glad you loved it Kirsten!
Made this today. Used applesauce instead of oil and full fat plain yogurt. My little boy (2 yo) loved it!
That’s a great alternative, sounds awesome! – N x
Hi Nagi -could I replace the flour with coconut flour or almond flour? How about whole wheat flour? Looks delicious and perfect for fall!
I haven’t tried Agill, would love to know if it works!
has anyone had any luck making this with gluten free flour?
Hi Mims, I find that gluten free flour as a substitute seems to result in more dense breads – N x
This recipe is just what I was looking for – a gift-worthy bread that doesn’t require yeast and hours of rise time! Do you think I could add streudel to the top of the bread before baking? Or maybe just a simple glaze? Thank you for your time.
Hi Ginid, I don’t see why not – love to know how it goes! – N x
This looks amazing, can’t wait to try! Is there a way to make this gluten free? Can sub flour with ground almonds, and do I need to adjust any other indgredients?
I haven’t tried sorry!
I just cooked this and it almost spilled out of my 8 x 4 pan as it took me longer to put it in the oven but it turned out great!!! I also used mayonnaise instead of the sour cream (hard to find here). Delicious and easy to make!
From Kentucky in the US:
Great recipe for flavor, color, and appearance! I do think the volume of the recipe would fit better in a 9 x 5 pan vs a 8 x 4 pan to avoid any spill over. Also, I think the recipe can be improved with around 1/2 teaspoon of salt to balance the sweetness and bring out the cinnamon flavor (though spreading a nice salty butter on a slice may fill the same need). Cheers!
I found pan size was definitely too small. As someone else mentioned a bigger pan is necessary. I had a feeling pan was too small but it was too late to fix it so I put it in the oven. It has now overflowed the pan. It is such a shame. It tastes delicious – but the oven needs cleaning now LOL
Thanks for the recipe Nagi! Made it for some guests a few weeks ago and it didn’t last! I’ll definitely be making it again!!! xx
That’s terrific to hear Mish! So glad you enjoyed this! N x
The bread loaf tin I uSed was too small. Haha but it was too late. Naturally it over oozed when it was baking but I’ve to say it tastes really well! My husband and fussy 2.5 year old daughter loved it! Thanks for making me look amazing infront of them!
Bugger, hate that! But glad it still tasted so great!! N xx
Thank you for this recipe, I loved it! Made it this morning in mini loaf pans (5.5×3″) – I got 3 loaves, they took 45 min in the oven, uncovered. I think I may have been able to do 4 as they overflowed just a bit, but they were still great! I used 2% greek yogurt, everything else exactly as instructed. Beautiful, easy recipe. Will be saving it for sure!
I’m so pleased you enjoyed this Michelle! Thanks for letting me know! N x