Cinnamon bread is the kind of quick bake that makes an ordinary morning feel special. This no-yeast loaf has a tender, moist crumb, a warm cinnamon-sugar top, and a simple batter built from pantry staples. Bake it as six miniature loaves for breakfast, afternoon coffee, or neatly wrapped gifts. The method is forgiving, but a light hand with the final swirl keeps the topping distinct and gives every slice a lovely cinnamon ribbon.
What makes this cinnamon bread different?
This is a quick bread, so baking powder provides the lift instead of yeast. That means there is no rising period: mix the batter, portion it into greased pans, add the cinnamon sugar, and bake. The finished loaves are sweet enough for a snack while still working beside a cup of coffee or tea.
Why the simple batter works
Oil keeps the crumb moist, while eggs bind the batter and help it set. Milk adds softness, and the baking powder gives the small loaves enough lift without fermentation. Mixing only until the flour disappears matters because overworking quick-bread batter can make the texture dense. Filling the pans two-thirds full leaves room for the loaves to rise evenly.
How to make cinnamon bread
Ingredients
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- ⅔ cup vegetable oil
- For the topping: 1 tablespoon plus 1 teaspoon ground cinnamon and ⅔ cup white granulated sugar
Method
- Preheat oven to 350°F. Grease loaf pan or loaf pans.
- In a medium mixing bowl, whisk to combine sugar, flour, baking powder and salt. Set aside.
- In a large mixing bowl or stand mixer fitted with the beater attachment beat eggs, milk and oil on low until just combined. Using the paddle attachment, gradually add dry mixture to wet on low speed until just moist and combined.
- Pour mixture into prepared loaf pans ⅔ full to compensate for rise.
- In a small bowl, combine cinnamon and sugar. Spoon onto each loaf and swirl in with a knife, leaving some on top.
- Bake 6 miniature loaves 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Serving and gifting ideas
Let the loaves cool before slicing so the crumb can finish setting. Serve thick slices plain, with softened butter, or alongside coffee and tea. For a gift, cool completely, wrap each loaf in parchment or place it in a cellophane bag, and tie it with ribbon or baker’s twine.
Tips and an optional variation
Do not overfill the pans, and swirl gently: too much stirring can pull the cinnamon sugar into the batter instead of leaving a defined topping. If your pans differ in size or material, rely on the clean-toothpick test rather than the clock alone. Optional variation: fold up to 1 cup of raisins into the batter for cinnamon-raisin bread.
Storage
Keep the cooled bread sealed at room temperature for up to five days, or refrigerate it in an airtight container for up to one week. For longer storage, wrap the loaves tightly and freeze for up to three months. Thaw at room temperature before serving; a brief gentle rewarm can restore a softer feel.
Quick answers
Can I make cinnamon bread without yeast?
Yes. This recipe is a quick bread and uses baking powder instead of yeast, so it goes from mixing bowl to oven without a rise.
How do I know when mini loaves are done?
Insert a toothpick into the center of a loaf. It should come out clean or with a few moist crumbs, not wet batter.
What is a practical use for six mini loaves?
Cool and wrap them individually for simple breakfast gifts, teacher treats, neighbor gifts, or a make-ahead snack basket.
FAQ
More baking guidance
For the most even results, bring the eggs and milk close to room temperature before mixing. Cold ingredients can make the oil look uneven in the batter, while a smooth mixture distributes the leavening more consistently. Measure flour by spooning it into a cup and leveling the top if you are not using a scale. The goal is a thick but pourable batter that can be divided without packing it down.
Pan material changes the way the crust develops. Dark metal pans may brown the edges more quickly, while ceramic pans can take a little longer to heat through. Begin checking at the stated bake time, then continue in short increments if the center is still wet. Let the pans stand briefly before turning the loaves out, and cool them completely on a rack so condensation does not soften the topping.
If a loaf domes unevenly, check that the oven rack is level and that the batter was divided evenly. A dry loaf usually points to overbaking or an overfilled measuring cup of flour. If the cinnamon topping sinks, the swirl was likely too vigorous; a few gentle turns are enough to create a marbled look while leaving a little sugar on top.
With its soft crumb and crisp cinnamon-sugar finish, cinnamon bread is an easy bake to keep in your regular rotation—especially when you want several small, shareable loaves from one bowl.
Easy Cinnamon Bread for Breakfast and Gifting
Ingredients
Ingredients
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- ⅔ cup vegetable oil
- 1 tablespoon plus 1 teaspoon ground cinnamon for topping
- ⅔ cup white granulated sugar for topping
Instructions
Instructions
- Preheat oven to 350°F. Grease loaf pan or loaf pans.
- In a medium mixing bowl, whisk to combine sugar, flour, baking powder and salt. Set aside.
- In a large mixing bowl or stand mixer fitted with the beater attachment beat eggs, milk and oil on low until just combined. Using the paddle attachment, gradually add dry mixture to wet on low speed until just moist and combined.
- Pour mixture into prepared loaf pans ⅔ full to compensate for rise.
- In a small bowl, combine cinnamon and sugar. Spoon onto each loaf and swirl in with a knife, leaving some on top.
- Bake 6 miniature loaves 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
