Cinnamon Bread

Introduction

The buttered scent of cinnamon and sugar filled my kitchen as the loaf came out golden, and I remember my kids pressing their noses to the oven window. This Cinnamon Bread always takes me back to Sunday dinners. First, I mix the wet and dry quickly, then I swirl that cinnamon topping so it looks like a memory. If you like simple baking that feels like home, you’ll love this one — and if you want a fruity twist, try my take on a blueberry cream cheese bread sometime.

Why You’ll Love This

• Quick to mix and bake, even on busy mornings.
• Sweet, spiced swirl — crunchy top, tender crumb.
• Budget-friendly pantry ingredients.
• Kid-approved for lunchboxes and snacks.
• Easy to tweak with add-ins or glazes.

Quick Recipe Snapshot

• Servings: 8 slices
• Prep time: 15 minutes
• Cook time: 50 minutes
• Total time: 1 hour 5 minutes
• Skill level: Easy
• Taste: Sweet + spiced
  This loaf is forgiving, so you can bake it with confidence.

Ingredients You’ll Need

• 2 cups All-purpose Flour
• 1 cup Granulated Sugar
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 1 tsp Salt
• 1 cup Buttermilk
• 1/4 cup Vegetable Oil
• 2 Large Eggs
• 2 tsp Pure Vanilla Extract
• 2 Tbsp Granulated Sugar
• 1 tsp Ground Cinnamon
• 2 tsp Unsalted Butter, Melted

Chef notes:

• Use room-temperature eggs for even mixing.
• Buttermilk keeps crumb tender and tangy.
• Measure flour by spooning into cup.
• Unsalted butter helps control salt.

How to Make It

1. Preheat oven to 350°F. Grease and flour a loaf pan; set aside.
2. First, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. Then add buttermilk, oil, eggs, and vanilla to the dry mix. Beat with an electric mixer for 3 minutes until smooth and slightly thickened.
4. Pour the batter into the prepared loaf pan and smooth the top with an offset spatula. You want an even surface so the swirl spreads nicely.
5. Meanwhile, stir 2 Tbsp sugar, 1 tsp cinnamon, and melted butter in a small bowl until combined.
6. Sprinkle that topping evenly over the batter; it will look glossy and fragrant.
7. Next, take a knife and cut lightly in a swirling motion for a marbled effect; don’t overmix.
8. Bake for 50 minutes. The edges will pull away slightly and the top will be golden brown.
9. Check doneness with a toothpick in the center — it should come out clean or with a few moist crumbs.
10. Finally, remove the loaf and let it cool a few minutes before slicing; the aroma tells you it’s ready.

Kitchen Tips (From My Kitchen)

1. Time-saver: Mix dry and wet separately, then combine — fewer lumps, faster work.
2. Common mistake + fix: If your loaf sinks, you likely overmixed or opened the oven early; avoid both and keep timing steady.
3. Simple variation: Stir in 1/2 cup chopped pecans or swap 1/2 tsp nutmeg for a warm twist.

Serving Ideas

• Slice warm with a pat of butter for a lazy weekend breakfast.
• Serve with coffee and a side of yogurt for brunch company.
• Use slightly stale slices to make a quick bread pudding with vanilla sauce for dessert.
• Pair with apple butter or a simple glaze for holiday mornings.
  Optional garnish: powdered sugar, a dusting of cinnamon, or toasted nuts.

Storing & Leftovers

• Refrigerator: Wrap airtight, keep 3–4 days.
• Freezer: Slice, wrap well, freeze up to 3 months.
• Reheat: Warm slices 10–15 seconds in the microwave or 5 minutes at 325°F for a crisp edge.
  Leftover idea: Turn slices into a savory sandwich with cream cheese and pear.

Cinnamon Bread

This Cinnamon Bread features a sweet, spiced swirl and a crunchy top, perfect for cozy mornings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups All-purpose Flour
• 1 cup Granulated Sugar
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 1 tsp Salt

Wet Ingredients

• 1 cup Buttermilk
• 1/4 cup Vegetable Oil
• 2 Large Eggs
• 2 tsp Pure Vanilla Extract

Cinnamon Topping

• 2 Tbsp Granulated Sugar
• 1 tsp Ground Cinnamon
• 2 tsp Unsalted Butter, Melted

Method

 

Preparation

1. Preheat oven to 350°F. Grease and flour a loaf pan; set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Add buttermilk, oil, eggs, and vanilla to the dry mix. Beat with an electric mixer for 3 minutes until smooth and slightly thickened.
4. Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.
5. In a small bowl, stir together 2 Tbsp sugar, 1 tsp cinnamon, and melted butter until combined.
6. Sprinkle the topping evenly over the batter.
7. Take a knife and cut lightly in a swirling motion for a marbled effect.

Baking

1. Bake for 50 minutes. The edges will pull away slightly, and the top will be golden brown.
2. Check doneness with a toothpick in the center — it should come out clean or with a few moist crumbs.
3. Remove the loaf and let it cool for a few minutes before slicing.

Notes

Use room-temperature eggs for even mixing. Buttermilk keeps the crumb tender and tangy. Measure flour by spooning into the cup. Keep an eye on the mixing to avoid overmixing.

FAQs

Q: Can I make this ahead?
A: Yes — bake the loaf, cool completely, then wrap tightly; it keeps well for a day or two and slices easily when chilled.

Q: Any substitutions for buttermilk?
A: Use 1 cup milk + 1 Tbsp lemon juice, let sit 5 minutes; it’ll give similar tang. For gluten-free use a cup-for-cup blend but expect slightly different texture.

Q: How do I know it’s done?
A: The top should be golden and a toothpick in the center comes out clean; edges will pull away slightly from the pan.

Q: Can I freeze it?
A: Absolutely — wrap slices individually for quick thawing and toasts later, just like other baked goods (cornbread poppers make great freezer snacks too).

Final Thoughts

I bake this Cinnamon Bread when I want something simple that feels homemade — the cinnamon swirl, the crunchy top, and the tender crumb always do the trick. Try it as written, and then tweak the swirl or mix-ins to make it yours; I promise it’ll become a kitchen favorite, too. Cinnamon Bread

Conclusion

For another quick cinnamon loaf with a swirl, I like this take on Cinnamon Swirl Quick Bread – Sally’s Baking Addiction.
If you want a softer, richer crumb version, compare techniques in Cinnamon Bread – Of Batter and Dough.