Cinnamon Quick Bread
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This cinnamon quick bread has a cinnamon sugar swirl throughout, and quick streusel on top. After it’s baked you will top with an easy vanilla icing.
I think one of my favorite quick and easy baked goods I love whipping up is a quick bread. Like my pistachio bread, lemon blueberry bread, my apple cinnamon bread I always make in the Fall or my favorite sour cream banana bread.
I love them so much I put them all together in this Quick Breads Made Easy ebook! And one of my favorite recipes is this cinnamon swirl quick bread topped with a crunchy streusel and vanilla glaze.
In just a few minutes your batter is mixed ready to be spread into a loaf pan and baked. It’s a great easy dessert to serve at the end of brunch with a cup of coffee. Or something you can wrap up and gift to guests to go home with. With ribbons of cinnamon sugar throughout and sweet icing drizzled on top everyone is going to want a slice!
And noo matter how you slice it, this cinnamon sugar bread is easy to make and delicious to devour.
Table of contents
Why This Recipe Works
- Made without a mixer
- Batter comes together quickly
- Cinnamon-sugar mixture is swirled throughout and used on top for a streusel
- Baked in a loaf pan
- A vanilla icing is drizzled over the top of the bread after baking
- Makes a great homemade food gift during the holiday season!
Ingredients Needed
- Flour
- Baking powder
- Salt
- Granulated sugar
- Eggs – Use room temperature eggs. Here is my quick tutorial on how to bring eggs to room temperature fast.
- Milk – I used regular whole milk but any milk will work, including a plant-based milk such as almond milk.
- Vegetable oil – Or another neutral-tasting oil such as canola oil, sunflower oil, or grapeseed oil. You can also use melted butter instead. Read here about oil vs. butter in quick bread. You could use olive oil but it will impart flavor. Melted coconut oil can also be used.
- Vanilla extract
- Ground cinnamon
- Unsalted butter
- Powdered sugar – If you run out make your own homemade powdered sugar.
How To Make Cinnamon Quick Bread
Preheat the oven to 350°F (180oC) and position a rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non stick spray. Or line with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Set aside.
In a second medium bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined—do not overmix. Stop mixing once the last of the flour has been incorporated.
In a small bowl, stir together granulated sugar and cinnamon.
Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture evenly over the batter. With the tip of a butter knife, swirl the cinnamon sugar mixture throughout the batter.
To the remaining half of the cinnamon sugar mixture, stir in the melted butter and flour and stir until it becomes crumbly.
Pour the remaining batter over the cinnamon sugar layer in the pan and gently spread it out. Sprinkle the streusel mixture on top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes. Then remove from the loaf pan and cool on a wire rack.
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly cooled bread before slicing and serving.
Recipe Tips
- Measure your flour correctly. Too much flour will result in a dry, dense mango bread. Either measure by spooning the flour into your cup and levelling it off, or measure using a kitchen scale.
- Do not overmix. Once you add the flour mixture, be sure to stir only until the flour has been mixed in. Stirring too much will result in a tough, chewy bread.
- Test with a toothpick inserted into the center – It can be tricky to tell if a quick bread is done baking. Be sure to insert a toothpick. If there is wet batter, then bake a little longer.
Recipe Variations
- Gluten free flour – You can always replace the all purpose flour with a 1:1 gluten free flour made for baking.
- Use brown sugar – Instead of granulated sugar for the cinnamon swirl use brown sugar instead.
- Add chocolate chips – You can add a little chocolate to the batter! Try stirring in semi-sweet chocolate chips, or even white chocolate chips!
- Add maple syrup – For a little extra flavor you can add a few tablespoons of maple syrup to the glaze.
- Glaze- You can skip the glaze try dusting the top with powdered sugar!
- Whole wheat flour – To make more nutritious, try replacing half of the all-purpose flour with wheat flour. Try using white whole wheat flour, which is lighter in texture.
- Stir in fresh fruit – You can stir in fresh blueberries to the bread! Toss the blueberries in flour first so they don’t sink to the bottom of the bread.
Storage Instructions
Let the loaf cool completely then wrap in plastic wrap or aluminum foil to keep it super moist. I store my bread at room temperature for a few days. Any longer then I recommend freezing.
You can also freeze this bread. This bread freezes well and still tastes great once thawed. Let the bread cool completely, and then wrap in plastic wrap or aluminum foil. I like to wrap in a few layers and then also place in a large freezer plastic bag. or airtight container. The bread will freeze for up to 3 months. When ready to enjoy, unwrap and defrost at room temperature before serving.
Recipe FAQs
I recommend cooling in the loaf pan for about 10 minutes, then remove from the loaf pan and transfer to a cooling rack to continue to cool. But the best thing about a quick bread, is you can slice into it while it’s still warm!
Yes you can bake this mango bread recipe in a 9×5 loaf pan, but reduce the baking time to 50-60 minutes if using a larger bread pan.
Yes you can bake into three small loaf pans. I use a 5-inch loaf pan. Bake each loaf about 35 minutes.
Test the center of the bread with a toothpick. There should be a few moist crumbs clinging to it, but no wet batter.
More Recipes To Try
If you are craving more quick breads be sure to try my strawberry bread made with real, fresh strawberries.
I also love baking up my chocolate chip zucchini bread in the summertime! It’s a great way to use up all that extra zucchini you have lying around.
Cinnamon Quick Bread
Ingredients
For the bread:
- 2 cups (240 g) all purpose flour spooned and leveled
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- ⅔ cup (160 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
Cinnamon Sugar:
- ½ cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter melted
- 2 tablespoons all-purpose flour
Icing:
- 1 cup (113 g) powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and position a rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non stick spray. Or line with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. Set aside. 2 cups (240 g) all purpose flour 1 Tablespoon baking powder ½ teaspoon salt 1 cup (200 g) granulated sugar
- In a second large bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined. 2 large eggs ⅔ cup (160 ml) milk ½ cup (120 ml) vegetable oil 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and mix until just combined—do not overmix. Stop mixing once the last of the flour has been incorporated.
- In a small bowl, stir together granulated sugar and cinnamon. ½ cup (100 g) granulated sugar 1 tablespoon ground cinnamon
- Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture evenly over the batter. With the tip of a knife, swirl the cinnamon sugar mixture throughout the batter.
- To the remaining half of the cinnamon sugar mixture, stir in the melted butter and flour and stir until it becomes crumbly. 2 tablespoons unsalted butter 2 tablespoons all-purpose flour
- Pour the remaining batter over the cinnamon sugar layer in the pan and gently spread it out. Sprinkle the streusel mixture on top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes. Then remove from the loaf pan and cool on a wire rack.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly cooled bread before slicing and serving. 1 cup (113 g) powdered sugar 1-2 tablespoons milk ½ teaspoon vanilla extract
Notes
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5.
• Freeze for up to 2 months. Thaw overnight in the refrigerator or on the counter for a few hours before serving.
