1. Can I make cinnamon bread without eggs?

Yes! If you need to make this cinnamon bread egg-free, you can substitute the eggs with flax eggs or a commercial egg replacer. Flax eggs are made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes until it thickens.

2. How long does cinnamon bread last?

Cinnamon bread can last up to 5 days at room temperature if stored in an airtight container or wrapped in plastic wrap. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to bring it back to room temperature before serving for the best flavor and texture.

3. Can I use a different type of flour for this recipe?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend if you're looking to make this recipe gluten-free. The texture may vary slightly, but the bread will still be delicious. Be sure to check the baking time and consistency as it might differ slightly.

Cinnamon Bread Recipe: A Perfect Holiday Treat

Description

This easy cinnamon bread recipe is a quick and flavorful treat that’s perfect for breakfast, snacks, or gifting. With a rich cinnamon swirl inside and no yeast required, it’s a simple recipe you can make anytime for a cozy, delicious experience.

Ingredients

Scale

1 cup sugar
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
2 cups milk
2/3 cup vegetable oil
1 tablespoon ground cinnamon
1 teaspoon ground cinnamon
1/2 cup white sugar (for cinnamon-sugar swirl)

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Instructions

Preheat oven to 350°F (175°C). Grease loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a large bowl, mix eggs, milk, and vegetable oil until smooth.
Gradually add dry ingredients to the wet ingredients, stirring until just combined.
Pour batter into loaf pan. In a small bowl, combine cinnamon and sugar, then swirl this mixture into the batter using a knife or skewer.
Bake for 40–45 minutes, or until a toothpick comes out clean.
Allow bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Don’t overfill the pan, leave space for the bread to rise.
Use the toothpick test to ensure the bread is fully baked.
If using nuts or raisins, fold them into the batter gently.
Store at room temperature for up to 5 days or refrigerate for up to 1 week.

Prep Time: 5 minutes
Cook Time: 40–45 minutes
Category: Breakfast, Snack, Gift
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 230
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg