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Cinnamon Sugar Quick Bread

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Easy Cinnamon Sugar Quick Bread is moist, fluffy and swirled with a buttery cinnamon and brown sugar streusel.

slices of cinnamon sugar quick bread on parchment paper

Easy Cinnamon Sugar Bread

There is no resisting this Cinnamon Sugar BRead and it doesn’t last very long in our house.  Honestly, what’s not to love? It’s so moist and tender, even days later. The swirls of cinnamon and sugar in the middle are equally as fantastic as the crunchy top. It’s similar to a coffee cake but better!

The best part is, it’s so dang simple. You only need two bowls (and some measuring cups) to prepare the batter. This is also known as a quick bread because it doesn’t require yeast. So, it’s straight from the mixing bowl to the oven and you have yourself a slice of warm cinnamon sugar bread in about an hour. 

I’ve even made this recipe as muffins and as a small cake, but I think it’s made best as a loaf. And if you want to take it over the top, you can add a simple vanilla glaze. 

This is perfect to serve for breakfast or even dessert, but I also love making this bread to gift to friends and neighbors. 

an overhead shot of a loaf of cinnamon sugar bread that is sliced

Recipe Ingredients:

Just a handful of basic pantry staples for this delicious bread!

For the Bread

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Eggs
  • Vegetable oil
  • Sour cream
  • Milk
  • Vanilla extract

For the Streusel

  • Brown Sugar,
  • Cinnamon
  • Flour
  • Butter

Sour cream substitute: Sour cream helps keep this bread super moist, so don’t skip it! If you don’t have sour cream, you can use Greek yogurt. Sour cream can be full, reduced, or fat-free.

Four Simple Steps to Make Cinnamon Bread

Only two bowls are required! One bowl for the batter and one bowl for the streusel. You can use a mixer or even just whisk this together, just be sure it’s well mixed. 

  1. Combine the dry ingredients
  2. Add the wet ingredients
  3. Prepare the streusel
  4. Layer the bread

The streusel uses cold butter which you can press together using forks, a pastry cutter or get your (clean) fingers in there. The mixer will be crumbly but will stick together when pressed.

cinnamon sugar crumble in a white bowl

To create the swirl in the bread, layer half the batter in the pan, then add half the streusel and gently swirl. Add the remaining batter on top and finally, the remaining streusel. Don’t swirl the top layer of streusel but do you best to evenly cover the top of the bread.

an overhead shot of a loaf pan filled with batter and topped with a cinnamon crumble

Make Ahead and Storage Suggestions

Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a few days, but it’s best when served within 2 days of preparing. To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.

You Can Make This as Muffins

For muffins: It will make 12-14 muffins, and the suggested bake time is 15-18 minutes.

For a cake: This has been tested in an 8-inch square pan and suggests bake time is 25-28 minutes.

two slices of cinnamon bread on a white plate

More of my favorite muffin and bread recipes:

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slices of cinnamon sugar quick bread on parchment paper

Cinnamon Sugar Quick Bread

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 48 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 10 slices

Description

Easy Cinnamon Sugar Quick Bread is moist, fluffy and swirled with a buttery cinnamon and brown sugar streusel.

Ingredients

For the bread

  • 1 cup (140g) all-purpose flour
  • ¾ cup (143g)  granulated sugar
  • 2 teaspoons (7.5g) baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup (118ml) vegetable oil
  • ½ cup (118ml) sour cream
  • 2 tablespoons (30ml) milk
  • 1 tablespoon (15ml) pure vanilla extract

For the Streusel:

  • ¼ cup (35g) all-purpose flour
  • 3 tablespoons (41g) light brown sugar, packed
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon
  • 3 tablespoons (42g) unsalted butter, cold

Instructions

  1. Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
  2. Combine the dry ingredients in a large mixing bowl: flour, sugar, baking powder and salt. Whisk to combine.
  3. Next add the wet ingredients: eggs, oil, sour cream, milk and vanilla extract. Beat all the ingredients together until well combined. Set aside.
  4. For the streusel: combine the dry ingredients and whisk to combine. Next add the cold butter. Using a fork or pastry cutter, press the butter together with the dry ingredients until it’s well combined. The mixture should be crumbly but stick together when pressed between your fingers.
  5. In the loaf pan, layer half the batter in the pan, then add half the streusel and gently swirl. Add the remaining batter on top and finally, the remaining streusel.
  6. Bake at 350°F for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.

Notes

  • Sour cream substitute: If you don’t have sour cream, you can use Greek yogurt. Sour cream can be full, reduced or fat-free.
  • Storage: Keep stored in an airtight container in a cool and dry place.
  • Make ahead: This loaf will stay moist for a few days, but it’s best when served within 2 days of preparing.
  • Freezing instructions: Cool the loaf completely and then double wrap it in plastic wrap.
  • Make these as muffins: It will make 12-14 muffins, and suggested bake time is 15-18 minutes. Sprinkle the streusel on top.
  • Make this in an 8×8 square pan and suggest bake time is 25-28 minutes. For other sizes you just need to adjust the baking time.
Nutrition Information:
1 slice
308
22g
144mg
17g
12g
36g
0g
4g
50mg
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Keywords: Cinnamon bread, Cinnamon Swirl bread, Quick bread recipe

Leave a Comment

Recipe rating

24 Responses
  1. Selina

    Looooove the taste and fluffiness and moisture of this loaf! Thank you for sharing such an excellent and easy recipe. I just have one question: all my streusel sank to the bottom, both the ones in the middle and from the top layer. Do you have a tip on how to avoid that in the future? 🥰

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Selina, hmm I am not sure, I have no had this happen. Some of the streusel on top might sink a little bit but never in the middle. Was the oven full preheated when you put it in? And was the butter cold for the streusel?

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