If you’re craving the perfect balance of sweet, spicy, and utterly comforting baked goodness, this Easy Cinnamon Bread Recipe is going to become your new favorite. It combines fluffy, moist bread layered with rich cinnamon sugar swirls that melt into every bite. Whether it’s for breakfast, an afternoon snack, or a cozy evening treat with a cup of tea, this cinnamon bread delivers warmth and happiness in every slice without any complicated steps. It’s truly one of those recipes that bring smiles to the kitchen and beyond.
Ingredients You’ll Need
This Easy Cinnamon Bread Recipe calls for simple ingredients that you likely have in your pantry right now. Each one plays an important role: the flour gives structure, sour cream adds moisture and tenderness, while the cinnamon sugar layers create that iconic swirl and keep every bite bursting with flavor.
- Plain flour (2 1/2 cups / 375g): The sturdy base that gives the bread its soft yet firm texture.
- White sugar (1 cup / 220g): Adds sweetness and helps the bread brown beautifully.
- Baking powder (1 1/2 tsp): Ensures the bread rises nicely for that perfect fluffiness.
- Baking soda (1 tsp): Works alongside the baking powder to lift the batter light and airy.
- Eggs (3): Bind everything together and add richness.
- Vegetable oil (1/2 cup / 125 ml): Keeps the bread moist and tender with each bite.
- Sour cream (1 1/3 cups / 290g): Adds an irresistible tang and incredible moisture, elevating the crumb dramatically.
- Vanilla extract (2 tsp): A subtle background note that complements the cinnamon beautifully.
- Unsalted butter, melted (60g / 4 tbsp): Used in the cinnamon sugar slurry for rich, gooey swirls.
- Cinnamon powder (1 1/2 tbsp): The star spice that creates that warming aroma and flavor.
- Brown sugar, packed (3/4 cup / 165g): Gives deep caramel tones and sweetness to the swirls.
How to Make Easy Cinnamon Bread Recipe
Step 1: Prepare Your Oven and Tin
Preheat your oven to 180°C (350°F), making sure it’s fully heated before the bread goes in. Grease a loaf tin approximately 21 x 11 cm (8″ x 4″) and line it with baking paper, leaving a bit of overhang. This will make removing your beautifully baked cinnamon bread a breeze once it’s cool enough.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the plain flour, white sugar, baking powder, and baking soda. Combining these first will ensure your baking rise evenly and your bread has a perfect crumb.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract until everything is smooth and blended. This mixture is what gives your bread its rich, moist texture and subtle creaminess.
Step 4: Prepare the Cinnamon Sugar Swirl
In another small bowl, mix together the melted butter, cinnamon powder, and packed brown sugar. It should form a loose, saucy slurry that will be the magic inside your bread — that signature cinnamon swirl you are after!
Step 5: Combine Dry and Wet Ingredients
Create a well in the center of your dry mix and pour in the wet ingredients. Stir them together no more than 12 to 15 times until just combined. A few lumps are perfectly fine — overmixing can make the bread tough, and we want tender comfort here!
Step 6: Layer the Batter and Cinnamon Sugar
Spoon about one-quarter of the batter into the prepared loaf tin, smoothing out the surface. Next, dollop about one-third of the cinnamon sugar mixture over the batter. Add half of the remaining batter on top, then the next third of your cinnamon sugar. Use a butter knife to drag through the layers gently, creating lovely cinnamon swirls throughout the bread. Pour and dollop the last of your batter and swirl it again if you want more pattern and flavor.
Step 7: Bake to Perfection
Bake the bread uncovered for 45 minutes. Then cover the top loosely with foil and continue baking for another 20 minutes or until a skewer inserted into the center comes out clean. Standing the bread in the tin for five minutes before removing protects its soft edges and allows it to cool gradually.
Step 8: Cool and Slice
Once out of the tin, set your cinnamon bread on a cooling rack. Wait until it cools enough to slice without crumbling — warm is tempting, but patience will reward you with perfect, clean slices ready to enjoy.
How to Serve Easy Cinnamon Bread Recipe
Garnishes
While this cinnamon bread shines all on its own, you can elevate it by adding a light dusting of powdered sugar or a drizzle of cream cheese glaze. Fresh fruit, like sliced strawberries or bananas, makes a delightful topping, adding freshness and contrast to the sweet spice.
Side Dishes
This bread pairs beautifully with a hot cup of coffee or tea for a cozy morning or afternoon pick-me-up. For more substantial meals, serve alongside warm custard or vanilla ice cream for an indulgent dessert option. Even a spread of nut butters or honey can make the experience even more delicious.
Creative Ways to Present
Consider slicing the cinnamon bread into thick, rustic chunks and using it for a French toast brunch. Or toast the slices lightly and spread with softened butter for a crunchy, golden snack. For seasonal gatherings, add a handful of chopped nuts or dried cranberries in the batter to give your bread extra texture and holiday flair.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cinnamon bread tightly in plastic wrap or place it in an airtight container to keep it moist and fresh for up to three days at room temperature. If you live in a warm climate, refrigeration can help extend freshness but may slightly firm up the texture.
Freezing
This Easy Cinnamon Bread Recipe freezes wonderfully. Slice the bread first for convenience, then place slices in a freezer-safe bag with parchment paper between them to prevent sticking. Freeze for up to three months and thaw overnight in the fridge or for a few hours at room temperature before enjoying.
Reheating
To bring back that fresh-baked warmth, toast slices lightly or reheat them in the oven at 150°C (300°F) for about 10 minutes. Microwaving works in a pinch but may make the bread a bit chewy, so the oven method is recommended for the best texture.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute for sour cream and will still give you a moist, tangy crumb. Just use the same amount, and make sure it’s plain yogurt to keep the flavors balanced.
Is this bread gluten-free?
The recipe calls for plain all-purpose flour, so it is not gluten-free as is. However, you could experiment with a gluten-free flour blend designed for baking, but results may vary in texture.
Can I make this bread dairy-free?
Yes, you can swap the sour cream for a dairy-free alternative like coconut yogurt and use a plant-based butter or oil. Keep in mind the flavor and texture might slightly change but will still be delicious.
Why do I need to swirl the cinnamon sugar?
Swirling the cinnamon sugar into the batter creates beautiful layers of flavor and visual appeal. It’s what gives this bread its trademark marbled effect and ensures that every slice has those sweet cinnamon pockets that make it so addictive.
What’s the best way to slice this bread?
Use a serrated bread knife and let the bread cool enough so it’s not crumbly. Cutting when it’s just warm works well, but slicing hot may cause it to fall apart. Aim for slices about 1 to 1.5 cm thick for perfect servings.
Final Thoughts
There is something irresistibly heartwarming about this Easy Cinnamon Bread Recipe that invites you to slow down and savor life’s little pleasures. It’s a humble loaf that feels special, perfect for sharing around the table or keeping all to yourself. I truly hope you give it a try — once you taste those soft swirls of cinnamon sugar and moist richness, this recipe will become a beloved staple in your baking collection.
Print
Easy Cinnamon Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Cinnamon Bread recipe yields a moist, flavorful loaf featuring a beautiful cinnamon sugar swirl throughout. Perfect for breakfast or an afternoon snack, the bread combines simple pantry staples like flour, sugar, eggs, and sour cream to create a tender crumb with a sweet cinnamon kick. The step-by-step layering of batter and cinnamon sugar swirl creates an eye-catching marbled effect and rich flavor. It’s straightforward to make and bakes to golden perfection, making it an irresistible homemade treat.
Ingredients
Dry Ingredients
- 2 1/2 cups (375g) plain flour (all-purpose flour)
- 1 cup (220g) white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
Wet Ingredients
- 3 eggs
- 1/2 cup (125 ml) vegetable oil
- 1 1/3 cups (290g) sour cream
- 2 tsp vanilla extract
Cinnamon Sugar Swirl
- 60g (4 tbsp) unsalted butter, melted
- 1 1/2 tbsp cinnamon powder
- 3/4 cup (165g) brown sugar, packed
Instructions
- Preheat Oven: Set your oven to 180°C (350°F), suitable for all oven types to ensure even baking.
- Prepare Loaf Tin: Grease an 8″ x 4″ (21 x 11 cm) loaf tin and line it with baking paper, leaving some overhang to easily lift the bread once baked.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, white sugar, baking powder, and baking soda until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract together until smooth and well blended.
- Prepare Cinnamon Sugar: In another bowl, combine melted unsalted butter, cinnamon powder, and brown sugar. Stir until a thick slurry forms.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently about 12-15 times until just combined; some lumps are fine to avoid overmixing.
- Layer Batter and Cinnamon Sugar: Spoon about one-quarter of the batter into the prepared tin, smoothing the surface to about 1.5 cm (3/5″) depth. Dollop one-third of the cinnamon sugar mixture over this layer.
- Add Second Batter Layer: Spread half of the remaining batter over the cinnamon sugar layer. Dollop another third of the cinnamon sugar mixture on top.
- Swirl the Cinnamon Sugar: Using a butter knife, drag it lengthwise and crosswise through the batter and cinnamon sugar dollops to create swirls. Then top with the remaining batter and remaining cinnamon sugar, swirling again for an attractive marble effect.
- Bake: Place the tin uncovered in the oven and bake for 45 minutes. After 45 minutes, cover the top with foil and bake for an additional 20 minutes or until a skewer inserted in the center comes out clean.
- Cool and Serve: Allow the bread to rest in the tin for 5 minutes before lifting it out using the paper overhang. Transfer to a cooling rack and let cool before slicing. The bread can be enjoyed warm but cutting it while too hot may cause crumbling. Optionally, serve with extra butter for added richness.
Notes
- Sour cream adds moisture and tang to the bread but can be substituted with Greek yogurt if preferred.
- Do not overmix the batter to maintain bread tenderness; a few lumps are okay.
- The cinnamon sugar swirl is key for flavor and visual appeal—take care to create swirls with a knife for best results.
- Use baking paper with overhang to easily remove bread from the tin without damage.
- If the top browns too quickly, loosely cover with foil earlier during baking.
