If you love snickerdoodles, this bread is for you! The wonderful flavors of cinnamon and sugar swirled into a moist, delicious no-yeast batter and baked to perfection. Amazing for breakfast and goes great with your morning coffee or tea!
Cinnamon toast was one of my all-time favorite snacks as a kid. To this day the combination of cinnamon and sugar brings back warm memories of after-school snacks and cozy snow days. The aroma of this delicious Cinnamon Quick Bread baking is nothing short of delightful and brings back all that childhood nostalgia.
This Cinnamon Sugar Quick Bread is super simple to make. Unlike a regular yeast bread, this quick bread requires no yeast or rising time. It’s super moist, much like a coffee cake, and with a generous sprinkling of cinnamon sugar, it will also remind you of Snickerdoodle cookies!
There is a layer of cinnamon sugar in the middle of the batter and then a generous sprinkling on top. When swirled together in the batter, you’ll find a pretty whirl of cinnamon in the middle of every slice!
A slice of this bread is perfect for enjoying with your morning coffee, or a yummy afternoon snack. Wrap up and pack in your kids lunch boxes for a fun surprise, or enjoy warm right out of the oven.
Cinnamon Quick Bread:
Cinnamon Sugar Quick Bread Recipe
Ingredients
- 2 cups flour
- 1 1/2 cup granulated sugar divided
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup vegetable oil
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line a 9x5" loaf pan with parchment paper. Set aside.
- In a mixing bowl, whisk together the flour, 1 c. sugar, baking soda and salt. In a separate bowl, combine the buttermilk egg and oil. Mix the wet ingredients into the dry ingredients just until combined. Batter will be slightly lumpy.
- In a small bowl, combine the remaining ½ c. sugar with the cinnamon.
- Spread ½ of the batter into the bottom of the loaf pan. Sprinkle ½ of the cinnamon sugar mixture over the top of the batter. Layer on the remaining batter over the cinnamon mixture. Sprinkle the remaining cinnamon mixture over the top of the batter. Using a knife, cut through the batter to swirl.
- Bake at 350 degrees for 45-50 minutes. Test with a toothpick - when inserted, the toothpick should come out clean and crumb-free. Let cool for 10 minutes in the pan. Using the overhanging parchment paper, lift the bread out of the pan. Let cool completely.
Thanks for having me today!
Love, Erin
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I love homemade quick bread recipes, and cinnamon swirl bread is one of my all time favorites!! I like to eat it for breakfast. Thanks for sharing this recipe with us, Erin! It looks AMAZING. If you want to see more of her recipes, you can find them at DelightfulE Made.
And if you want another awesome bread recipe, you can check out:
And for even more bread recipes, check out:
- Zucchini Bread
- Cinnamon Pull Apart Bread
- Amish Bread
- Fall Favorite Pumpkin Bread
- Snickerdoodle Bread
- Chocolate Chip Banana Bread
ENJOY!
Hi Erin,
Hubby is a huge fan of anything cinnamon! He’s going to enjoy this bread!!
Thanks for sharing the recipe. 🙂
Have a wonderful weekend!
Amy
This is great! I like everything with cinnamon, I even put cinnamon in my coffee 🙂
Thanks!! I love cinnamon too! It’s warming 🙂
Hi , the recipe looks lovely. I’d like to make it today . Just wondered what flour you would use? Is it strong bread flour ? Thank you x
This is a contributors recipe, but I’m guessing it’s just all purpose flour, otherwise she would have said something different. Hope that helps!
This quick bread was delicious and very easy to make. I added one more ingredient; raisins. This is a keeper recipe for sure.
Raisins would be great! Thanks so much for letting me know!
My 7 year old twins followed this recipe all in their own! In the oven baking now and it smells divine!!! Will be taking as a gift today to new their teachers. I always encourage the girls to “break bread” with their new teachers and this has been a yearly tradition to do this. So thankful to see them again more independent in the kitchen….and this easy to follow recipe was a big hit!!! Thank you for sharing this simple, scrumptious recipe! Blessings!
That is so awesome!! What a great tradition! Thank you so much! Tell them, thank you, for me 🙂
Can you regular 2% milk?
I would recommend staying with the buttermilk. If the recipe said 1% or whole milk, then it would probably be ok, but buttermilk is so different. I hope that helps you 🙂
Love Cinnamon Sugar Quick Bread! This recipe is absolutely perfect for breakfast with coffee!
It’s some of our favorite bread!! Thank you so much!!
This is a perfect coffee cake bread. Very simple and yummy. I made a glaze to put on it with some melted butter, half and half, vanilla and confectioner sugar. Thank you for the tasty recipes!
Sounds perfect! Thank you for sharing!
Hey! I substituted whey from the yogurt I make for the buttermilk and wanted to chime in to let you know the recipe was a success. My family loves it. Thank you!
Perfect!! I am so glad you liked it! Thank you so much!
This bread is heavenly! The crusty edges are like eaTing a Perfectly cooked
SnIckerdoodle! I could eat tHe whole
Loaf!
So, could I!! I am glad you think so! Thank you!
Awesome bread. Used brown sugar for topping. Used gluten-free flour. Baked in two 8×4 pans bc i did no have a 9×5 pan so two smaller but yummmmmmy loaves. Make this! ?
Sounds perfect!! Thanks for sharing that!
Maybe, it was my fault, but the pan for this recipe Overflowed. When I stuck the toothpick in it came out clean, but when I took it out it collapsed into a gooey mess. The parts that were cooked were ok, but I would reccomend you cook it for a bit longer and use a taller pan.
Bake the coffee cake to an internal temp og 200 deg on an instant read
I’ve made this multiple times bow, and it always turns out great. Thanks for sharing!
You are so welcome!! Glad you like it, as much as we do! Thank you!
I’M GIVING IT 4 STARS BECAUSE IT WAS EASY TO MAKE WITH PANTRY STAPLES. HOWEVER, I COULDN’T FIGURE OUT HOW TO GET PARCHMENT TO STAY INSIDE THE LOAF PAN WITHOUT CRINKLING AND FOLDING FUNNY SO I BAKED WITHOUT PARCHMENT. I COOKED TO 45 MIN AND CHECKED AND IT WAS NOT READY SO I COOKED FOR ANOTHER 5 TO 50 MIN AND IT WAS STILL NOT READY. SO I BAKED FOR AN ADDITIONAL 10 MINUTES WHICH MAY HAVE BEEN A FEW MINUTES OVER AS THE SIDES WERE CRUSTY BUT THE INSIDE SOFT.
I appreciate you trying it 🙂 I like to spray the inside of the pan, before I lay the parchment (it helps keep in place).