This cinnamon bread recipe is moist with a ribbon of cinnamon sugar swirled inside. You only need a handful of basic ingredients to make it and it's a recipe that the entire family will devour!

Do you ever get the baking itch? Like the desire to make something fitting for a season that is just about here (regardless of the temperature outside)— something warm, cozy, and comforting? The baking smell that fills up your home that is so satisfying and the first bit that makes your heart happy. This cinnamon bread recipe does just that and I'm positive it's what you need right now.

Everything You'll Love About This Cinnamon Bread

Tons of cinnamon flavor throughout
Has a crackly cinnamon sugar crust
Not too sweet
Easy to make— even though it does require a mixer
Perfectly spiced
Tender and soft

Cinnamon Bread Recipe Key Ingredients

Flour: Flour is the foundation of this cinnamon bread recipe. This recipe does require all-purpose flour— I haven't tested it with whole wheat or a combination of them both.
Baking Powder & Baking Soda: There needs to be a lot of leavener to help this bread rise.
Butter: I prefer to use butter when I can for extra flavor. Make sure that you use unsalted butter.
Eggs: This recipe requires 2 eggs. These help produce structure for the bread.
Brown Sugar & White Granulated Sugar: Using brown sugar not only sweetens the muffins, it also adds flavor and moisture (that molasses does wonders!) However, using all brown sugar will weigh down the bread, so we're using a bit of both. The sugar is also key for the cinnamon swirl.
Applesauce: Use unsweetened applesauce. If all you have is sweetened, that's fine, just be sure to slightly reduce the sugar. I provide details in the recipe below.
Milk: Just like pumpkin bread, this batter needs some liquid to help thin it out slightly. Using dairy or nondairy milk will work— I often use oat milk.
Cinnamon, Allspice, Cloves, Salt & Vanilla: Use these for an unbeatable flavor.

How To Make Cinnamon Bread

This cinnamon bread recipe couldn't be easier— the batter comes together in just 10 minutes.

Make the Cinnamon Filling: In a small bowl, stir together the sugar and cinnamon. Set this aside while you make the batter.
Combine the Dry Ingredients: Whisk together the flour, cinnamon, allspice, cloves, baking powder, baking soda, and salt. Set this aside while you mix together the wet ingredients.
Combine the Wet Ingredients: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugars together on high speed until smooth and creamy— about 1-2 minutes. Add the eggs, applesauce, and vanilla extract and beat on medium until combined. Scrape down the sides as needed. The mixture will look chunky and curdled– this is completely normal.
Combine the Wet & Dry Ingredients: Pour the dry ingredients into the wet ingredients, turn the mixer on low speed, slowly add the milk. Beat until just combined— be careful not to overmix. The batter will be slightly thick.
Pour into Bread Pan: Pour and spread 1/2 of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar filling evenly on top, reserving 2 Tablespoons for the topping. Spread the remaining batter evenly on top. The top layer will be a little difficult to spread, but do the best you can.
Bake: Bake for 50 minutes, loosely covering the bread with aluminum foil at the 20 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the load comes out clean or a few moist crumbs.

Cinnamon Bread Success Tips

While this cinnamon bread recipe is incredibly easy to make, there are a 2 tips to ensure the success of the bread.

Make sure the eggs are at room temperature. This will help them incorporate quicker and easier with the other wet ingredients without over-mixing the batter. I recommend taking them out of the refrigerator about 30 minutes before starting. If you forget, don't worry! Simply fill a bowl with warm water and let them sit in the bowl for 10 minutes.
When combining the wet and dry ingredients, don't overmix. This is very important to ensure a soft bread. It may be tempting to keep on mixing but a few lumps in the batter is normal. Remember, don't overmix!

I'll never get tired, or my 2.5 year old, of this cinnamon bread. One of my favorite ways to eat this bread is slightly toasted with a touch of butter smeared on top— it's heavenly! If you're feeling up to it, you could always let this bread go slightly stale and make one of my favorite breakfast dishes.

More Recipes To Try

Perfect Cinnamon Bread Recipe

Prep Time: 7

Cook Time: 50

COOLING: 20

Yield: 1 loaf

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Description

This cinnamon bread is moist with a ribbon of cinnamon sugar swirled inside. You only need a handful of basic ingredients to make it and it's a recipe that the entire family will devour!

Ingredients

Cinnamon Sugar Swirl

3 Tablespoons light or dark brown sugar
3 Tablespoons granulated sugar
1 and 1/2 teaspoon ground cinnamon

Bread

2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 and 1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/8 teaspoon salt (just a pinch)
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 large eggs, room temperature
1/4 cup granulated sugar
1/2 cup packed light or dark brown sugar
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1/3 cup milk

Instructions

Adjust the oven rack to the center, or lower, and preheat the oven to 350°F. Spray a 9x5 inch loaf pan with nonstick spray.
Make the Filling: In a small bowl, stir together the sugar and cinnamon.
Whisk the flour, cinnamon, allspice, cloves, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugars together on high speed until smooth and creamy— about 1-2 minutes. Add the eggs, applesauce, and vanilla extract and beat on medium until combined. Scrape down the sides as needed. The mixture will look chunky and curdled– this is completely normal.
Pour the dry ingredients into the wet ingredients, turn the mixer on low speed, slowly add the milk. Beat until just combined— be careful not to overmix. The batter will be slightly thick.
Pour and spread 1/2 of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar filling evenly on top, reserving 2 Tablespoons for the topping. Spread the remaining batter evenly on top. The top layer will be a little difficult to spread, but do the best you can.
Bake for 50 minutes, loosely covering the bread with aluminum foil at the 20 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the load comes out clean or a few moist crumbs. Remove from the oven and allow the bread to cool completely. Once cooled, cut into slices and serve.
Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes

Freezing Instructions: For longer storage, freeze the entire loaf of bread or in individual slices for up to 3 months. Thaw overnight in the refrigerator, then heat up for ~15 seconds or bring to room temperature, if desired.
Milk: You can use any preferred milk. I often use oat milk since that's what I typically have on hand.
Applesauce: If you only have sweetened applesauce, reduce the granulated sugar to 2 Tablespoons.

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Tagged in: cinnamon, cinnamon bread, cinnamon swirl, cinnamon swirl bread