The aroma of freshly baked cinnamon bread emerging from the oven is unmatched. There is no need for yeast or kneading when making this loaf.
This loaf is not only great to eat, but also lovely to present because to the brown sugar and sweet cinnamon swirls that are incorporated into the soft, fluffy fast bread.
- Slice and bake to your preferred thickness! Use in a bread pudding recipe or enjoy warm with butter.
- With homemade cinnamon bread that has been battered, elevate French toast to new heights! Simply use an oven and a baking pan instead of a bread machine!
- Since this is a quick bread rather than a yeast-style bread, cinnamon bread may be made and baked more quickly. For novice bakers, it’s a recipe you can trust!
Ingredients for cinnamon bread
LEAVENING & FLOUR This sweet-tasting, aromatic bread begins with basic ingredients for white bread dough. Additionally, baking soda and baking powder cause the dough to rise while it bakes, eliminating the need for lengthy rising times!
SUGAR The intensely fragrant aroma and sweet and savory flavor of this bread are created by substituting some of the white sugar for brown sugar and by adding a generous amount of cinnamon.
DAIRY Butter, eggs, and buttermilk mixed with flour produce a loaf with a deliciously tangy and creamy texture that pairs perfectly with cinnamon flavor.
- Raisins, as well as other interesting add-ins like diced apples, bananas, and even walnuts, and pecans, go well with cinnamon bread.
- Using flour, brown sugar, and butter along with some chopped walnuts or oats, try making a streusel or crumble topping!
Making Cinnamon Bread
Making this bread is incredibly simple.
- In a bowl, combine flour and the remaining dry ingredients (per the recipe below).
- Cream butter and sugar in a mixer. Add the milk, vanilla, and eggs.
- Add the dry ingredients to the wet mixture and whisk just enough to combine.
- Bake until a wooden pick inserted into the center of the treat comes out clean.
Quick Bread Advice & Techniques
- Always softly scoop flour into a measuring cup, level it with a butter knife, then repeat with the remaining flour. Don’t fill the measuring cup too full. Check out this guide on measuring flour.
- Verify that all of the components are at room temperature.
- Just incorporate the dry ingredients; overmixing will result in dry, tough quick bread.
- Check your bread at least 10 minutes early to make sure it doesn’t overcook because ovens and baking pans might vary.
- After about five minutes, remove the bread from the pan and lay it on a cooling rack to finish cooling.
- Once the loaf is cooked, it is simple to remove it from the pan by lining it with parchment paper.
Simple Cinnamon Bread (No Yeast)
Sweet Cinnamon Bread is baked till it is light and fluffy with cinnamon sugar swirls. This bread is suitable for dessert, a snack, and even breakfast.
|20 minutes preparation
cook for one hour
1 hour 20 minutes overall
10 slices per serving
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ¼ cup butter softened
- 2 eggs
- 1 cup buttermilk or sour milk
- 1 teaspoon vanilla
- 3 tablespoons brown sugar
- 1 ½ teaspoons cinnamon
- Set the oven to 350°F. Butter an 8×4 pan (or line with parchment paper).
- Salt, baking soda, baking powder, and flour are all combined in a bowl. Mix thoroughly and reserve.
- Using a hand mixer, combine butter and sugar. One at a time, whisk in the eggs. Add vanilla and milk.
- Just until incorporated, add dry mixture and whisk with a spoon.
- In a separate bowl, mix the cinnamon and brown sugar.
- A third of the batter should be spread out in the pan. 13 of the brown sugar mixture should be sprinkled on top. After the final two repetitions, add the sugar mixture.
- A toothpick should come out clean after 45 to 55 minutes of baking.
- five minutes to cool in the pan. Remove and let it cool fully on a cooling rack.
Verify that all of the components are at room temperature.
Just incorporate the dry ingredients; overmixing will result in a dry or tough loaf.
Check your bread at least 10 minutes early to make sure it doesn’t overcook because ovens and baking pans might vary.
After about five minutes, remove the bread from the pan and lay it on a cooling rack to finish cooling.
Once the loaf is cooked, it is simple to remove it from the pan by lining it with parchment paper.
Calories: 253 | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 193mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg