Easy Homemade Cinnamon Bread Recipe - Step by Step

The easiest way to make cinnamon bread is by preparing a simple batter with flour, sugar, baking powder, and salt, then layering it with a cinnamon-sugar mixture before baking at 350°F (175°C) for 45-55 minutes. This quick bread recipe requires no yeast and delivers a moist, flavorful loaf with a beautiful cinnamon swirl throughout.

Creating perfect homemade cinnamon bread is simpler than you might think. Unlike yeast-based cinnamon rolls, this quick bread recipe uses baking powder for rise, making it accessible for beginner bakers while still delivering that irresistible sweet cinnamon flavor everyone loves. The key to success lies in proper ingredient measurement, careful layering of the cinnamon mixture, and baking to the perfect internal temperature.

Essential Ingredients for Perfect Cinnamon Bread

Using quality ingredients makes all the difference in your easy cinnamon bread recipe. Here's what you'll need for one standard 9x5 inch loaf:

Ingredient	Amount	Why It Matters
All-purpose flour	2 cups (250g)	Provides structure; measure correctly by spooning and leveling
Granulated sugar	3/4 cup (150g)	Sweetness and moisture retention
Brown sugar	1/2 cup (100g)	Adds depth of flavor and moisture for best cinnamon bread texture
Baking powder	2 teaspoons	Leavening agent for proper rise in this quick bread recipe
Salt	1/2 teaspoon	Enhances flavor and controls yeast (if using)
Cinnamon	2 tablespoons	Freshly ground provides the most vibrant flavor for cinnamon swirl bread
Eggs	2 large	Binds ingredients and adds richness to homemade cinnamon bread
Milk	1/2 cup (120ml)	Creates tender crumb in cinnamon bread loaf
Vegetable oil	1/3 cup (80ml)	Keeps bread moist longer than butter in this quick bread recipe

Cinnamon Types: Health and Flavor Implications

Not all cinnamon is equal for baking. The two primary varieties have significant differences in coumarin content, which affects both flavor profile and health considerations for regular consumption:

Characteristic	Ceylon Cinnamon	Cassia Cinnamon
Source	Cinnamomum verum (Sri Lanka)	Cinnamomum cassia (China/Vietnam)
Coumarin Level	Negligible (0.017g/kg)	High (2.1-6.6g/kg)
Flavor Profile	Delicate, sweet, complex	Strong, spicy, pungent
Daily Safety Limit	No established limit	0.1mg per kg body weight (FDA)

For regular baking, Ceylon is recommended due to its safety profile. The FDA and European Food Safety Authority note Cassia's high coumarin may cause liver toxicity with prolonged consumption. Source: National Center for Complementary and Integrative Health

The Evolution of Cinnamon Bread

Cinnamon bread's development mirrors advancements in baking science and ingredient accessibility. Key milestones verified through historical culinary archives:

Era	Development	Impact on Modern Recipes
1843-1856	Eben Horsford invents/patents modern baking powder	Enabled yeast-free quick breads, foundational for today's 45-minute recipes
1896	First published cinnamon bread recipe (yeast-based) in Mrs. D.A. Lincoln's cookbook	Established cinnamon-sugar layering technique still used today
1930s	Standardized cinnamon grading by USDA	Ensured consistent flavor profiles for reliable home baking

Sources: American Chemical Society Landmark Documentation, Michigan State University Feeding America Project, USDA Cinnamon Grade Standards (1938)

When Cinnamon Quick Bread Shines (and When It Doesn't)

Understanding contextual limitations prevents baking failures. Verified through USDA nutritional guidelines and professional baking science:

Scenario	Recommended	Scientific Constraint
Daily breakfast consumption	No	Single slice (1/12 loaf) contains 29g added sugar, exceeding AHA's daily limit for women (25g). Source: American Heart Association
High-altitude baking (above 3,000ft)	With modifications	Reduce baking powder by 1/8 tsp and increase liquid by 2 tbsp per 3,000ft. USDA Cooperative Extension confirms altitude affects leavening. Source: Colorado State University Extension
Sandwich bread substitution	No	Crumb structure lacks gluten development for structural integrity. Bread Science (Cambridge University Press) confirms quick breads have 40% less tensile strength than yeast breads

Pro Tips for the Best Cinnamon Bread

These professional baking techniques will elevate your easy cinnamon bread recipe from good to exceptional:

• Don't open the oven during the first 30 minutes of baking—this causes the bread to collapse
• Test for doneness with a thermometer: perfect cinnamon bread reaches 200-205°F (93-96°C) internally
• For extra moist bread, brush the warm loaf with a simple glaze of 1/4 cup powdered sugar and 1 tablespoon milk
• Store cooled bread wrapped tightly in plastic wrap to maintain moisture for up to 3 days
• Freeze slices individually for quick cinnamon bread toast throughout the week

Delicious Cinnamon Bread Variations

Once you've mastered the basic homemade cinnamon bread, try these creative twists:

• Nut version: Add 1/2 cup chopped pecans or walnuts to the cinnamon-sugar layer
• Fruit infusion: Layer thin apple slices between the batter for apple cinnamon bread
• Cheesecake swirl: Mix 4 oz softened cream cheese with 1/4 cup sugar and swirl into the batter
• Gluten-free option: Substitute with a quality 1:1 gluten-free flour blend for gluten-free cinnamon bread
• Vegan adaptation: Replace eggs with flax eggs and use plant-based milk for vegan cinnamon bread

Troubleshooting Common Cinnamon Bread Issues

Even experienced bakers encounter problems with cinnamon bread. Here's how to fix them:

• Dense texture: Usually caused by overmixing or too much flour. Measure flour properly and mix batter just until combined.
• Sunken center: Opening the oven too early or underbaking. Wait until the bread passes the toothpick test.
• Burnt edges: Create a foil collar around the pan or reduce oven temperature by 25°F after the first 30 minutes.
• No visible swirl: Not enough cinnamon mixture or over-swirling. Use generous filling and minimal swirling motion.
• Dry bread: Overbaking or incorrect flour measurement. Check for doneness starting at 45 minutes.

Frequently Asked Questions

Can I make cinnamon bread without baking powder?

No, baking powder is essential for this quick bread recipe as it provides the necessary rise without yeast. You cannot substitute baking soda as the chemical reactions differ. For best results with this easy cinnamon bread recipe, use fresh baking powder that hasn't expired.

Why is my cinnamon bread crumbly?

Crumbly cinnamon bread typically results from too much flour or not enough fat. Measure flour correctly by spooning and leveling, and ensure you're using the full amount of oil or melted butter. The bread should rest for at least 15 minutes in the pan before removing, as this allows the structure to set properly.

How do I store homemade cinnamon bread to keep it fresh?

Cool the bread completely, then wrap tightly in plastic wrap. Store at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen for quick cinnamon bread toast.

Can I use butter instead of oil in cinnamon bread?

Yes, you can substitute melted and cooled butter for the oil in a 1:1 ratio. However, oil creates a more moist texture that lasts longer in homemade cinnamon bread. If using butter, the bread may be slightly less moist but will have a richer flavor.

What's the difference between cinnamon bread and cinnamon swirl bread?

Cinnamon bread typically refers to any bread with cinnamon flavor, while cinnamon swirl bread specifically describes bread with visible layers of cinnamon sugar swirled throughout. Our recipe creates true cinnamon swirl bread with a beautiful marbled pattern when sliced, making it perfect for cinnamon bread toast.