Cinnamon Bread

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This Cinnamon Bread is soft, sweet, and packed with cinnamon-sugar goodness—inside and out! Ultra-moist and easy to make, it’s a guaranteed crowd-pleaser.

Prep Time25

Cook Time1

Cooling1 15

Total Time2 40

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: cinnamon bread, cinnamon bread recipe

Servings: slices (1 loaf)

Author: Chelsea Lords

Cost: $4.98

Equipment

1-pound bread pan see note 1

Ingredients

Cinnamon Swirl

1/3 cup light brown sugar lightly packed
3 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Wet Ingredients

1 large egg at room temperature, see note 2
2/3 cup light brown sugar lightly packed
1/3 cup vegetable oil or canola oil
1/3 cup full-fat Greek yogurt or sour cream, at room temperature
3/4 cup whole milk at room temperature

Topping

2 tablespoons light brown sugar lightly packed
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Glaze optional, see note 3

US - Metric

Instructions

Preheat oven to 350°F. Generously grease and lightly flour (or line with parchment paper) a 9x5-inch bread pan. Set aside.
Combine the cinnamon swirl ingredients in a small bowl. Stir to combine and set aside.
In a large bowl, mix together the dry ingredients until integrated.
In a separate large bowl, combine all the wet ingredients. Briskly whisk (with a whisk; don’t use a hand/stand mixer) until well combined and completely smooth. Once smooth, pour wet into dry and gently mix with a wooden spoon, scraping the sides with a spatula as needed until completely integrated and no white streaks remain. Once you’ve got a nice smooth batter, stop mixing.
Stir topping ingredients together in a small bowl and set aside.
Spread half the bread batter into prepared pan, pressing batter to the very edges of the pan. Add cinnamon-swirl mixture in an even layer on top. Spread remaining half of bread batter on top and smooth the top with a spatula or the back of a spoon into an even layer that touches the edge of the pan (this will take some gentle coaxing to not pull up the cinnamon sugar layer). Sprinkle topping ingredients evenly on top (don’t press into bread).
Place bread in oven and bake for 60–75 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs. Remove and let cool in the pan for 15 minutes before inverting and letting fully cool on a cooling rack. Wait for 1 hour to cut into the loaf; then use a very sharp serrated knife to cut into slices. If desired, add a glaze (see note 3) to completely cooled bread.

Video

Notes

Note 1: Use the right size bread pan for the best results—an 8x4-inch pan is too small! If you use it, fill it with 75% of the batter and reduce the bake time. Be sure to grease the pan with cooking spray or shortening, then dust with flour, or line with parchment paper for easy removal.

Note 2: It’s really important the egg, yogurt/sour cream, and milk are all at room temperature to integrate smoothly.

Note 3: Glaze: If you’d like to add a glaze, combine 1/2 cup powdered sugar, 1 tablespoon whole milk, a drop of vanilla extract, and a tiny pinch of salt. Mix, then spoon over completely cooled bread.

Storage: This bread is best enjoyed within 1–2 days, as it’s more moist and flavorful on day 2. After that, it starts to lose texture. You can store it for up to a week in an airtight container, and I recommend refrigerating after day 2. Wrap each slice tightly to keep it fresh.

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