Can I make cinnamon bread without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or use commercial egg replacers. The texture may vary slightly, but it still works beautifully in this quick cinnamon bread recipe.

How do I keep cinnamon bread from becoming dry?

To ensure your cinnamon bread stays moist: Do not overmix the batter. Bake only until a toothpick comes out clean. Store tightly wrapped at room temperature or freeze if keeping longer than 5 days. Using vegetable oil and milk (dairy or non-dairy) also helps retain moisture in the crumb.

Can I turn this cinnamon bread into muffins?

Absolutely. To make cinnamon muffins: Grease a muffin tin or use paper liners. Fill each cup ⅔ full and swirl cinnamon sugar into the tops. Bake at 350°F for 17–20 minutes, checking with a toothpick for doneness. This is a great variation for grab-and-go breakfasts or portion-controlled snacks.

Cinnamon Bread – Best Easy Recipe

Name: Cinnamon Bread
Prep time: 5 min
Cook time: PT-489869H23M55S
Total time: PT-489869H23M55S
Cuisine: American
Ingredients: 2 cups white granulated sugar; 4 cups all-purpose flour; 2 tablespoons baking powder; 1 teaspoon salt; 2 large eggs; 2 cups milk (any variety, including dairy-free options like almond milk); 2/3 cup vegetable oil (or substitute with canola oil or melted butter); 2 tablespoons ground cinnamon (for topping and swirl); 2/3 cup white granulated sugar (for topping and swirl)

Description

This easy cinnamon bread is a moist, no-yeast quick bread swirled with cinnamon sugar and perfect for breakfast, snacks, or holiday gifting. Made with pantry staples, it’s a flavorful and festive treat that fills your kitchen with the warm aroma of cinnamon.

Ingredients

Scale

2 cups white granulated sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
2 cups milk (any variety, including dairy-free options like almond milk)
2/3 cup vegetable oil (or substitute with canola oil or melted butter)
2 tablespoons ground cinnamon (for topping and swirl)
2/3 cup white granulated sugar (for topping and swirl)

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Instructions

Preheat oven to 350°F (175°C) and grease loaf pans.
In a medium mixing bowl, whisk together sugar, flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat eggs, milk, and oil until combined.
Gradually fold the dry mixture into the wet mixture until just moistened.
Pour the batter into the prepared loaf pans, filling each about 2/3 full.
In a small bowl, combine the additional sugar and cinnamon for the swirl topping.
Spoon the cinnamon sugar mixture over each loaf and gently swirl with a knife, leaving some on top.
Bake for 40 minutes for mini loaves or 50 minutes for larger loaves, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before serving or wrapping for gifting.

Notes

Do not overswirl the cinnamon mixture to avoid it settling in the batter.
Only fill loaf pans 2/3 full to allow room for rising.
Use the toothpick test to ensure proper baking time for your oven and pan type.
This recipe makes approximately 6 mini loaves or 2 large loaves.
Store at room temperature for up to 5 days, or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 40-50 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of large loaf)
Calories: 280
Sugar: 22g
Sodium: 160mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg