Ready For The Oven In Minutes
This easy cinnamon bread comes together quickly using ingredients you likely already have in your pantry. It’s a warm, welcoming loaf that fills the house with the comforting aroma of cinnamon while it bakes. Simple to prepare and suitable for beginners, this quickbread uses baking powder instead of yeast so it’s ready for the oven in minutes.
The recipe yields two standard loaves, or you can divide the batter into smaller pans or muffin tins. The loaves freeze well, making them an excellent choice for gifts, visits from grandchildren, or a make-ahead treat to enjoy later.
If you prefer smaller portions, try mini loaf pans (about 3″ x 5½”) or midi pans (about 3½” x 7½”). These sizes are perfect for sharing and make attractive, giftable loaves.
My ceramic mini pans have been a favorite for years because they bake evenly and clean up easily. They’re great for small loaves that look lovely wrapped for gifting.
Why Cinnamon Is The Aroma Of Fall And Winter
The scent of cinnamon signals a change in the seasons for many of us. As days grow shorter and temperatures cool, the warm spice notes of cinnamon make kitchens feel cozy and inviting. Cinnamon pairs perfectly with hot drinks, stews, and baked goods, creating the comforting flavors we crave in autumn and winter.
Even on a relatively warm November day, baking this cinnamon bread brought the season into the house and made the whole home smell like a crisp fall morning. Fall is a favorite season for many people, and familiar aromas help us shift into cooler-weather menus and gatherings.
Quickbreads like this one make thoughtful, homemade gifts. Bake loaves in disposable or decorative mini pans and attach a plastic knife so the recipient can slice and enjoy immediately—no extra utensils required. Search online for ideas on wrapping quickbreads for gift giving to find attractive presentation tips.
Let’s Bake Some Easy Cinnamon Bread Right Now
Preheat the oven to 350°F (175°C) and grease your loaf pans. Combine the cinnamon and sugar for the topping and set aside.
In one bowl whisk together the dry ingredients: flour, sugar, baking powder, and salt. In a second bowl beat the wet ingredients: eggs, milk, oil, vanilla, and butter flavoring until blended. Butter flavoring (also called butter extract) can add a buttery note to recipes made with oil, giving you the taste of butter while keeping the loaf moist longer—oil-based batters stay tender because oil does not contain water like butter does.
Gradually add the dry ingredients to the wet mixture, mixing just until combined; avoid overbeating. Pour the batter into the prepared pans, filling each about two-thirds full. Sprinkle the cinnamon-sugar topping over the batter, then use a knife to swirl it gently into the top so most of the topping remains visible.
Bake for about 50 minutes, or until a toothpick or cake tester inserted near the center comes out clean and the tops are golden brown. Allow the loaves to cool on a rack before removing from the pans. Slice and enjoy with coffee, cocoa, or a warm beverage of your choice.
To freeze, wrap cooled loaves tightly in heavy-duty aluminum foil or airtight packaging. Smaller loaves will bake faster: mini loaves may take roughly 20–25 minutes, and small pans around 30 minutes—check with a toothpick for doneness.
Easy Cinnamon Bread
A quick, family-friendly cinnamon bread that’s ready for the oven in about five minutes. Uses common pantry ingredients and bakes into two delicious loaves.
5 minutes
50 minutes
55 minutes
Ingredients
- 2 cups granulated sugar
- 4 cups all-purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 2 cups milk
- ⅔ cup vegetable oil
- 1 tsp butter flavoring (optional)
- 1 tsp vanilla
Cinnamon Topping
- 3/4 cup granulated sugar
- 4 tsp ground cinnamon, or more to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease or spray two standard loaf pans.
- Whisk together dry ingredients: flour, sugar, baking powder, and salt.
- Combine cinnamon and sugar in a small bowl for the topping and set aside.
- In another bowl, beat eggs, milk, oil, vanilla, and butter flavoring until well combined.
- Gradually add dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Fill each loaf pan about two-thirds full with batter.
- Sprinkle half of the cinnamon-sugar mixture over each loaf, then gently swirl with a knife so most topping stays on top.
- Bake for approximately 50 minutes, or until a toothpick inserted near the center comes out clean and the tops are golden brown.
- Cool in the pans briefly, then transfer to a wire rack to cool completely before slicing.
- Wrap tightly in heavy-duty foil for freezing, if desired.
Notes
Smaller loaves bake at the same temperature but for less time: mini loaves about 20–25 minutes, small loaves about 30 minutes. Always check doneness with a toothpick or cake tester.
Nutrition Information:
Yield:
20
Serving Size:
1
Amount Per Serving:
Calories: 286
Total Fat: 9g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 21mg
Sodium: 283mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 29g
Protein: 4g
If you enjoy baking quickbreads, this cinnamon bread is a reliable, crowd-pleasing recipe. Try gifting a wrapped mini loaf to friends and neighbors this season — it’s a simple, homemade present they’ll appreciate.
Love, GB (Betty Streff)