I love quick bread and this cinnamon quick bread is so amazing. It is sweet, soft, moist, and oh so yummy.
Do you like banana bread, zucchini bread, coconut bread, or other quick bread? If so you will love this amazing homemade cinnamon quick bread. It is so incredibly easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients and tools
In order to make this yummy cinnamon quick bread you need the following ingredients and tools:
- Egg – The egg will provide structure and act as a binder for the other ingredients. It will also help make the bread batter smoother which will affect the texture.
- Milk – I use whole milk when baking, but other milk can be used as well, even almond milk if you like. The milk will help create a softer loaf as well as add flavor.
- Oil – I use either canola or vegetable oil. The oil affects the texture and moisture to the batter as well as lends to a lighter bread.
- Sour Cream – The sour cream helps add moisture to the bread without thinning the batter out. It is an optional ingredient.
- White granulated sugar – The sugar will add sweetness to the batter/bread and also aids in browning and tenderizing. It also acts as a preservative. Quick bread is generally sweeter than traditional yeast-based bread.
- Flour – All-purpose/plain flour is my choice for this particular cinnamon quick bread, but bread flour can be used as well.
- Baking powder – The baking powder is the main leavening agent in this bread. It will increase the volume and create a lighter bread.
- Salt – The salt will balance out the sweetness and enhance the flavor of the other ingredients.
- Ground cinnamon – The cinnamon is the star of this dish!
Tools
- Bowls
- Spatula
- 9×5 bread pan, greased with shortening or butter and floured
- Whisk
- Wire rack
Step 2: How to make cinnamon quick bread
Begin by preheating the oven to 350 F/176 C. Next in a large bowl add the egg and whisk it. Then add the milk, oil, and sour cream and whisk until combined. Next, add in 1 cup of the white granulated sugar and whisk that in.
I really like using sour cream because it makes the overall bread moister without affecting the flavor. But it is an optional ingredient. The bread will still turn out amazing without it.
Step 3: Mix the dry ingredients
Add the flour, salt, and baking powder to a separate bowl and whisk until combined. You may also use a sifter if you like.
Step 4: Complete the cinnamon quick bread batter
Mix in the dry ingredients half at a time until well combined, leaving you with a smooth quick bread batter. Now take a small bowl and add the remaining 1/3 cup of sugar. Mix it with the ground cinnamon and set aside.
Step 5: Bake that yummy cinnamon bread
Take a 9×5 inch bread loaf pan and grease it with shortening or butter. Then add some flour to it and tap it around so it coats the entire pan. Then tap out the excess flour. Now pour in half of the quick bread batter.
Sprinkle the cinnamon and sugar mixture over this half of the bread batter.
Pour the rest of the batter on top of the cinnamon and sugar. Then run a butter knife in zig-zags through the batter. This will create a swirl or different pattern.
Place the pan in the preheated oven in the middle rack position and bake for 45 to 55 minutes. It will be done when a toothpick comes out clean after being inserted. In my oven it also takes around 55 minutes.
If you need to cover the pan with foil to prevent over browning around the 35 minute mark. Allow the bread to cool in the pan for 10 to 15 minutes.
Step 6: Cool and serve that cinnamon quick bread
After the bread has cooled a bit in the pan, run a butter knife or cake spatula around the edges of the pan. Then turn to pan over to release the bread. It should come right out. Place the bread on a wire rack to cool completely, or you can slice it and serve it a little warm. I love putting butter on mine. Enjoy!
How long will this cinnamon quick bread last?
If you wrap the bread in plastic wrap or place it in a ziplock bag it will last around 3 days if stored at room temperature. It will last about a week in the refrigerator. The bread also freezes well, which will prolong the life of it.
Cinnamon Quick Bread
Equipment
- Bowls
- Spatula
- 9×5 bread pan, greased with shortening or butter and floured
- Whisk
- Wire rack
Ingredients
- 1 large egg
- 1 cup of milk 250 ml
- 1/4 cup of oil canola, vegetable, coconut, etc. (60 ml)
- 1/3 cup sour cream optional (80 g)
- 1 1/3 cup white granulated sugar divided (268 g)
- 2 cups all-purpose/plain flour 284 g
- 1 tbsp. baking powder 14 g
- 1/2 tsp. salt 2g
- 1 tbsp. ground cinnamon 8g
Instructions
- Preheat the oven to 350 F/176 C.
- In a large bowl whisk the egg, milk, oil, and sour cream together. Add 1 cup of the sugar and whisk that in.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Add the flour mixture half at a time, while whisking it into the large bowl of batter.
- In a small bowl whisk together the cinnamon and 1/3 cup of sugar.
- Take a 9×5 inch bread pan and grease the sides and bottom with shortening or butter. Then flour it, removing the excess flour. Now pour in half of the cinnamon quick bread batter.
- Sprinkle the cinnamon and sugar mixture on top, and then add the rest of the batter. Draw zig-zags in the batter with a knife.
- Bake the bread in the oven on the middle rack for 45 to 55 minutes until a toothpick comes out clean. Add aluminum foil to the top of the bread at the 35-minute mark to prevent over-browning if necessary. Once the bread has baked allow it to cool for 10 to 15 minutes in the pan, before removing it and allow it to cool on a wire rack the rest of the way. Enjoy!
Video
Notes
Nutrition
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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Hi mark i just want to ask if it is bread then why dont you use yeast in it the bread you have done it seems like cake so reply me im bit confused
Hello, it is Matt, not Mark :). Because this is a type of “quick” bread. It doesn’t use yeast. It is different than cake, different texture. Here in the United States we have two classifications of bread, classic bread that uses yeast and “quick” bread that doesn’t use yeast.
could u use vannilla yogurt instead of the sour cream
You could probably use it. I haven’t tried it specifically with this recipe. But I don’t see why not.
I do really love trying new pastry recipe like this. Cinnamon rolls are my fave and this cinnamon bread looks really delicious. I’m so excited to try this recipe. Thanks for the recipe.
You are very welcome! 🙂
I just bought a new oven! I hope I can bake Cinnamon Quick Bread. I’ll buy ingredients soon.
That is awesome! Have fun with the new oven. 🙂
GET IN MY BELLY! I could eat an entire loaf of that all by myself. I love cinnamon in baked goods.
hahaha awesome!! 🙂 🙂