Cinnamon Bread Recipe
This soft and sweet cinnamon bread is made with pantry staples in just minutes—perfect for breakfast, holiday gifting, or cozy snacks!
- 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.
Find it online: https://allrecipesmade.com/cinnamon-bread-recipe/
