Cinnamon Bread
Cinnamon Bread is a sweet, quick bread that features a flavor combination of cinnamon and sugar that’s topped with a creamy vanilla glaze!
A SWEET QUICK BREAD RECIPE
This soft and simple Cinnamon Bread is perfect to serve at brunches, as dessert, or even breakfast! It’s super quick to put together and tastes amazing warm or room temperature! I absolutely love to make quick breads. They are so easy, no yeast is involved and anyone can make them with the simplest of ingredients! Also did I mention the house smells incredible while this is baking?!
FREQUENTLY ASKED QUESTIONS:
No, actually this bread has a mild cinnamon flavor. It’s not bold or overpowering. It doesn’t make you feel like you bit into a cinnamon stick. However, you can totally amp up the cinnamon flavor by simply adding more cinnamon.
The best way to tell the bread is done is by doing a toothpick test. Stick a toothpick into the bread at the top, if it comes out clean with a few crumbs then it’s done. If it comes out with batter, then it will need at least a few more minutes to bake.
Yes, if it stays mostly dry it is totally fine. Also, know that some will fall down on the edges of the bread making the edges look darker, but it’s not actually burnt, it’s simply darker because of the cinnamon and sugar and how those look when baked. So keep that in mind when making this bread.
No. I included the ring recipe in the recipe card but it is completely optional. For some people the icing is overkill and makes it too sweet while others love the additional sweetness. Totally your preference. This bread is phenomenal with or without the icing.
Save any leftovers in an airtight container and keep it at room temperature for up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- granulated sugar
- ground cinnamon
- all purpose flour
- light brown sugar
- baking powder
- large egg
- whole milk
- vegetable oil
- vanilla extract
HOW TO MAKE CINNAMON BREAD
Preheat the oven to 350℉ and line a 9×5-inch loaf pan with parchment paper. NoteL The parchment paper just helps with easier removal after it is done baking. If you don’t want to use parchment paper, just spray well with nonstick cooking spray (I prefer the kind that has flour in it – like Baker’s Joy). In a small bowl, add the granulated sugar and cinnamon then stir together. Set aside. In a bowl, add all purpose flour, brown sugar and baking powder and stir well to combine.
Then make a well (a large dip) in the middle of the dry ingredients and add the egg, milk, vegetable oil and vanilla extract. Stir together until combined well. Pour half of the batter into the prepared loaf pan, then sprinkle ¾ of the cinnamon sugar mixture on top of the batter.
Add the rest of the batter over the cinnamon sugar mixture, and then sprinkle the rest of the cinnamon sugar mixture on top. Bake for about 60 minutes, or until a toothpick comes out clean.
Allow to cool before slicing and serving.
CRAVING MORE RECIPES?
- Cinnamon Streusel Muffins
- Cinnamon Roll Cake
- Cinnamon Raisin Biscuits
- Banana Pumpkin Bread
- Dollywood Cinnamon Bread
- Cowboy Bread
- Zucchini Bread
- Coconut Bread
- English Muffin Bread
- Cream Cheese Banana Bread
- Cinnamon Swirl Banana Bread
- Lemon Poppy Seed Bread
- Strawberry Bread
- Apple Bread
- Banana Bread
- Coconut Bread
- Cinnamon Sugar Butter Swim Biscuits
Cinnamon Bread
Ingredients
For the cinnamon sugar mixture:
- ⅔ cup granulated sugar
- 1 Tablespoon ground cinnamon
For the bread:
- 2 cups all purpose flour
- 1 cup light brown sugar packed
- 2 teaspoons baking powder
- 1 large egg
- ⅔ cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Optional icing:
- 1 cup powdered sugar
- 2-3 Tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ and line a 9×5-inch loaf pan with parchment paper. NoteL The parchment paper just helps with easier removal after it is done baking. If you don’t want to use parchment paper, just spray well with nonstick cooking spray (I prefer the kind that has flour in it – like Baker’s Joy).
- In a small bowl, add the granulated sugar and cinnamon then stir together. Set aside.
- In a bowl, add all purpose flour, brown sugar and baking powder and stir well to combine.
- Then make a well (a large dip) in the middle of the dry ingredients and add the egg, milk, vegetable oil and vanilla extract. Stir together until combined well.
- Pour half of the batter into the prepared loaf pan, then sprinkle ¾ of the cinnamon sugar mixture on top of the batter.
- Add the rest of the batter over the cinnamon sugar mixture, and then sprinkle the rest of the cinnamon sugar mixture on top.
- Bake for about 60 minutes, or until a toothpick comes out clean.
- Allow to cool before slicing and serving.
For the optional icing:
- Whisk together powdered sugar with 2 Tablespoons of milk or heavy cream and vanilla extract. If too thick add a bit more milk or heavy cream until you get it to the consistency you prefer. If it is too thin, add more powdered sugar. Drizzle over cake then serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I just made this recipe this morning and it came out great! I didn’t do the icing because it looked so beautiful on top with the cinnamon sugar. Very moist and tasty. Thanks!
I bet this would be wonderful with some raisins. how much would you recommend?
I haven’t tested it, you’d have to experiment. But I bet you’re right!
i made this cinnamon bread ,it is very good, smelled so good when i took it out of the oven. and i did put the glaze on top. i will make this again thank you.
OMG. This is absolutely amazing. Now on my favorites list. Thank you for this.
Hi! This cinnamon bread looks amazing! The vanilla glaze is what caught my eye, but I do not see it as part of the recipe. Could you please list the ingredients and directions for it?
Thank you so much!
Hi Julie! It’s in the recipe card above (it’s an optional icing) 🙂
I keep looking but unable to find any mention of the vanilla glaze other than description of the recipe and pictures, nothing in the recipe ingredient list or instructions. Is there a link we need to follow to another vanilla glaze recipe that you prefer?
Hi Judi, it’s an option icing but I did add it to the recipe card above. Hope that helps!
Hi Brandie:
This sounds great. What vanilla glaze do I use? Kathy
Hi Kathleen! It’s added to the recipe card above. It is totally optional but I included it in the recipe card only. 🙂
How much baking powder? Thanks. Could this be made with self-rising flour instead of all purpose?
So sorry Mary! I’m glad you caught that! I fixed it – it’s two teaspoons 🙂
Hi Mary! It’s updated above – sorry about that. I have not personally made it with self-rising but I don’t see why you couldn’t. You just obviously wouldn’t want to add the additional baking powder to the recipe.