I like this recipe because it makes multiple loaves, which is ideal when I want to share a little homemade sweetness with friends, neighbors, or coworkers. It’s super moist thanks to the oil and milk, and the cinnamon sugar bakes into the top for that cozy, slightly crunchy crust. It freezes well, too, so I can make it ahead and pull out a loaf whenever I need a quick treat or a last-minute gift.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the batter:
2 cups white granulated sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
2 cups milk (any type; I use 2%)
⅔ cup vegetable oil
For the topping:
1 tablespoon + 1 teaspoon ground cinnamon
⅔ cup white granulated sugar
Directions
I start by preheating the oven to 350°F and greasing my loaf pans. This recipe works great in miniature loaf pans or standard-sized pans—just adjust the bake time.
In a medium bowl, I whisk together the flour, sugar, baking powder, and salt.
In a large mixing bowl, I beat the eggs, milk, and vegetable oil until just combined.
Using a stand mixer or spatula, I slowly add the dry mixture into the wet, mixing on low speed until the batter is fully combined and moist—but I’m careful not to overmix.
I pour the batter into prepared loaf pans, filling each one about ⅔ full to leave room for the bread to rise.
In a small bowl, I mix the cinnamon and sugar for the topping. I spoon it over the batter and gently swirl it in with a knife, leaving some of the mixture on top for a sweet crust.
I bake the miniature loaves for about 40 minutes or until a toothpick inserted in the center comes out clean. If I’m using larger pans, I bake for closer to 50–55 minutes.
I let the loaves cool slightly before removing them from the pans, then cool completely on a wire rack.
Servings and timing
This recipe makes 6 mini loaves or 2 standard 1-pound loaves, with a total time of about 50 minutes—10 minutes to prep and 40 minutes to bake. It yields 48 small servings (or more, depending on how thick I slice it).
Variations
Sometimes I substitute part of the sugar with brown sugar for a deeper molasses-like flavor. If I want a dairy-free version, I use almond milk. For something richer, I’ve swapped vegetable oil with melted butter. I’ve even turned this recipe into muffins by baking in mini muffin tins for 17–20 minutes.
Storage/Reheating
Room Temperature: I wrap the loaves tightly in plastic wrap or store in a zip-top bag for up to 5 days.
Refrigerate: Stored in an airtight container, it lasts up to a week.
Freeze: I wrap each loaf tightly in plastic wrap and foil, or double-bag in freezer-safe bags. It keeps for up to 3 months. I let it thaw at room temperature before serving.
FAQs
Can I make this recipe as muffins?
Yes! I grease a mini muffin tin, fill each cup ⅔ full, and bake for 17–20 minutes. They turn out soft and perfect for quick grab-and-go bites.
Can I use brown sugar in the batter?
I’ve tried swapping half of the white sugar for brown sugar, and it gives the bread a nice depth of flavor. It makes the crumb a bit denser and more moist.
How do I know the bread is done?
I use the toothpick test—insert it into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven.
Can I reduce the sugar?
Yes, I’ve reduced the sugar in both the batter and topping slightly without affecting the structure of the bread. Just keep in mind it’ll be less sweet overall.
What kind of loaf pan should I use?
This recipe works in mini loaf pans, standard 1-pound loaf pans, or even as a bundt if you adjust the baking time. Non-stick metal pans or ceramic pans both work—just keep an eye on the bake time.
Conclusion
This Cinnamon Bread is everything I love in a quick bread—sweet, soft, and swirled with cinnamon sugar. It’s easy to make, even easier to gift, and always a favorite at my house. Whether I’m baking it for Christmas morning, a cozy fall treat, or a thoughtful homemade gift, it’s a recipe that never disappoints.
This soft and sweet cinnamon bread is made with pantry staples in just minutes—perfect for breakfast, holiday gifting, or cozy snacks!
Author:Sarah
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:6 mini loaves (or 2 standard loaves)
Category:Bread, Breakfast, Snack
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
For the Bread:
2 cups granulated sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
2 cups milk (any kind — dairy or non-dairy)
⅔ cup vegetable oil (or substitute canola oil or melted butter)
For the Cinnamon Sugar Topping:
1 tablespoon + 1 teaspoon ground cinnamon
⅔ cup granulated sugar
Instructions
Preheat oven to 350°F (175°C). Grease 6 mini loaf pans or desired pan size.
In a medium bowl, whisk together sugar, flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer, beat eggs, milk, and oil until just combined.
Slowly add the dry ingredients into the wet mixture on low speed until just moistened.
Pour batter into loaf pans, filling each about ⅔ full.
In a small bowl, mix cinnamon and sugar. Spoon the mixture over each loaf and swirl gently with a knife, leaving some topping on the surface.
Bake for 40 minutes (mini loaves) or 50 minutes (1-lb loaves), or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Variations:
– Make muffins by filling greased mini muffin tins ⅔ full and baking 17–20 minutes.
– For 2 large loaves, divide batter and bake for 50 minutes or until done.
Tips:
– Don’t overswirl the cinnamon sugar topping to avoid sinking.
– Always use the toothpick test for doneness.
– Don’t overfill the pans—leave room for rise.
Storage:
– Room Temp: Store wrapped for up to 5 days.
– Refrigerate: Store in an airtight container for up to 1 week.
– Freeze: Wrap tightly and freeze for up to 3 months.
