Cinnamon Bread Recipe – Warm, simple loaf for chilly mornings

Introduction

The house smelled like cinnamon and Sunday afternoons as soon as this loaf came out of the oven. Cinnamon Bread sits on my counter, steaming and golden, and everyone drifts in for a slice. This always takes me back to Sunday dinners. If you love easy baking, check out a similar quick option like two-ingredient apple cinnamon roll bake for another cozy morning treat.

Why You’ll Love This

• Cozy flavor: warm cinnamon and sweet crunch on top.
• Quick to mix: one bowl, three minutes of beating.
• Budget-friendly: pantry staples, no fancy tools.
• Kid-approved: sweet, soft crumb everyone grabs.
• Makes mornings feel special without fuss.

Quick Recipe Snapshot

• Servings: 8 slices
• Prep time: 10 minutes
• Cook time: 50 minutes
• Total time: 1 hour
• Skill level: Easy
• Taste: sweet + spiced
  This loaf is forgiving, so you can relax and enjoy the process.

Ingredients You’ll Need

• 2 cup 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 (for topping)
• 1 tsp Ground Cinnamon (for topping)
• 2 tsp Unsalted Butter (Melted for topping)

Chef notes:

• Use room-temp eggs = smoother batter.
• Buttermilk = tangy, tender crumb.
• Unsalted butter helps control salt.
• Fresh cinnamon = brighter spice.

How to Make It

1. First, preheat the oven to 350°F and grease and flour a 9×5-inch loaf pan. You want the oven ready and the pan slick.
2. Next, in a large bowl combine flour, 1 cup sugar, baking powder, baking soda, 1½ teaspoons cinnamon, and salt. Whisk to blend and notice the dry mix smell a little spicy.
3. Then add buttermilk, vegetable oil, eggs, and vanilla extract into the same bowl.
4. Now beat the mixture with an electric mixer for 3 minutes. The batter should look smooth and slightly thick; stop when it pulls away from the sides.
5. Meanwhile, pour the batter into the prepared loaf pan and smooth the top with a spatula so it bakes evenly.
6. In a small bowl mix together the 2 tablespoons sugar, 1 teaspoon cinnamon, and melted butter for the topping. It should form loose crumbs when stirred.
7. Next, sprinkle the topping evenly over the batter. Use the tip of a knife to swirl the topping into the batter—make lazy S shapes so you get ribbons of spice.
8. Then bake for about 50 minutes. You’ll know it’s nearly done when the edges turn golden and a toothpick in the center comes out clean.
9. Finally, let the loaf rest in the pan for 5–10 minutes before removing to a wire rack. Cool slightly; slice warm or room temperature.

For another quick loaf, try the playful banana bread 2 if you want a fruity swap.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temp eggs and warm buttermilk to reduce mixing time.
2. Common mistake + fix: If the topping sinks, you added too much butter—stir less and sprinkle immediately.
3. Simple variation: Add 1/2 tsp nutmeg or a handful of chopped nuts for texture.

Serving Ideas

• Slice warm for breakfast with softened butter and a hot mug of tea.
• Serve at brunch with whipped cream and fresh berries.
• Pack slices for a cozy picnic or holiday breakfast spread.
• Garnish with a dusting of powdered sugar or a drizzle of honey for guests.

Storing & Leftovers

• Fridge: Store wrapped in plastic or airtight container for up to 4 days.
• Freezer: Slice and freeze up to 3 months, wrapped tightly.
• Reheat: Warm a slice for 15–20 seconds in the microwave or 5 minutes at 300°F to keep it soft.
  Leftover idea: Make a breakfast sandwich with cream cheese and apple slices.

FAQs

Q: Can I make this ahead?
A: Yes. Bake the loaf, cool completely, then wrap and refrigerate; reheat slices the morning you want them.

Q: Any substitutions for buttermilk?
A: Stir 1 tbsp lemon juice into 1 cup milk, let it sit 5 minutes; use that as a buttermilk swap.

Q: How do I know it’s done?
A: The top will be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Q: Can I freeze Cinnamon Bread?
A: Absolutely—slice first, then freeze in a single layer on a tray before bagging to prevent sticking.

Final Thoughts

I bake this loaf when the air feels crisp and I want something simple that smells like home. Try it as written, and then tweak the swirl or add nuts until it’s yours. I hope this loaf brings the same warm comfort to your kitchen as it does to mine—happy baking and enjoy your Cinnamon Bread.

Conclusion

For a cinnamon swirl twist, I like the detailed method over at Cinnamon Swirl Quick Bread – Sally’s Baking Addiction, which shows a lovely swirl technique. For another take on a classic loaf, see this version at Cinnamon Bread – Of Batter and Dough.

Cinnamon Bread

A warm and cozy loaf filled with cinnamon flavor, perfect for chilly mornings and simple to make in just one bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cup 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 Use warm for a smoother batter.
• 1/4 cup Vegetable Oil
• 2 Large Eggs Use room temperature for best results.
• 2 tsp Pure Vanilla Extract

Topping

• 2 Tbsp Granulated Sugar For topping.
• 1 tsp Ground Cinnamon For topping.
• 2 tsp Unsalted Butter Melted for topping.

Method

 

Preparation

1. Preheat the oven to 350°F and grease and flour a 9x5-inch loaf pan.
2. In a large bowl, combine the flour, 1 cup of sugar, baking powder, baking soda, 1½ teaspoons of cinnamon, and salt. Whisk to blend.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract into the same bowl.
4. Beat the mixture with an electric mixer for 3 minutes until the batter is smooth and slightly thick.

Baking

1. Pour the batter into the prepared loaf pan and smooth the top.
2. In a small bowl, mix together 2 tablespoons of sugar, 1 teaspoon of cinnamon, and melted butter for the topping.
3. Sprinkle the topping evenly over the batter and swirl it into the batter with the tip of a knife.
4. Bake for about 50 minutes or until golden edges and a toothpick inserted in the center comes out clean.
5. Let the loaf rest in the pan for 5–10 minutes before transferring to a wire rack to cool.

Notes

For a cozy breakfast, serve warm with butter or try adding nuts or nutmeg for variation. Store wrapped in plastic for up to 4 days or freeze slices for up to 3 months.