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Learn how to make delicious homemade Cinnamon Bread with this easy quick bread recipe. Made with coconut oil instead of butter to create an incredibly moist texture and a double layer of cinnamon sugar mixture for beautiful ribbons throughout each slice!

A loaf of cinnamon bread on a dark cutting board, with one slice cut to reveal a cinnamon sugar layer inside. Crumbs and cinnamon sugar are scattered around the board.


 

👩‍🍳 Unlike traditional cinnamon bread recipes that require yeast and rising time, this simple quick bread version uses baking soda for instant gratification. Mix, layer, bake, and you’re done in under an hour!

Table of Contents

My 2 Best Tips For Making Cinnamon Bread

Layer Like a Pro: When spreading the first half of batter in your loaf pan, don’t worry about making it perfectly smooth. When adding the second layer over the cinnamon sugar, use a spoon to dollop it in several spots, then gently connect the dollops with light strokes.

Coconut Oil Highly Recommended: While you can absolutely substitute butter or a vegetable oil for the coconut oil in this recipe, I recommend using the coconut oil! It keeps this bread incredibly moist and tender, similar to your favorite banana bread or zucchini bread. The exterior develops a lovely golden crust while the inside stays soft and decadent.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

This is such a simple quick bread recipe that is impressive in taste and texture with a gorgeous cinnamon swirl without any complicated techniques.

Using coconut oil instead of butter creates an incredibly moist texture, while the double layer of cinnamon sugar mixture creates those beautiful ribbons throughout each slice.

Everything you need is probably already in your kitchen! No special flours, no exotic spices – just simple, wholesome ingredients that work together beautifully.

A loaf of cinnamon bread on a dark cutting board, with one slice cut to reveal a cinnamon sugar layer inside. Crumbs and cinnamon sugar are scattered around the board.
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Cinnamon Sugar Quick Bread

By: Melissa Griffiths
Learn how to make delicious homemade Cinnamon Bread with this easy quick bread recipe. Made with coconut oil instead of butter to create an incredibly moist texture and a double layer of cinnamon sugar mixture for beautiful ribbons throughout each slice!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 9 slices (1 loaf)
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Ingredients 

  • ¾ cup coconut oil
  • ½ cup white granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda

For Cinnamon-Sugar Mixture:

  • ½ cup white granulated sugar
  • 1 tablespoon ground cinnamon

Instructions 

  • Preheat your oven to 375°F.
  • Combine the coconut oil, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer (or mix in a stand mixer) to whisk the ingredients together until fully combined.
  • Add the egg, milk, and vanilla. Whisk again until the ingredients are homogeneous and the mixture is smooth.
  • Gently whisk in the flour and baking soda. Make sure no dry clumps remain unincorporated in your bread batter.
  • Spread about half of the batter into a 9×5 inch loaf pan.
  • Quickly stir together the cinnamon and remaining sugar. Sprinkle ¾ of the mixture over the batter and then gently spread the remaining batter on top.
  • Sprinkle on the remaining sugar mixture and then bake your bread for 30 minutes, or until you can cleanly remove a toothpick from the center of the loaf.
  • Let the bread cool in the pan for 10 minutes. Loosen the edges with a butter knife and turn out onto a wire rack to finish cooling.

Notes

Recipe Variations & Substitutions:
  • You can use either refined or unrefined coconut oil. Refined coconut oil is going to provide slightly less coconut flavor.
  • Butter or vegetable oil can be used in place of coconut oil. Just use the same measurement.
No Sticking: I don’t have any issues with this bread sticking to the pan, but you can prep your pan with nonstick spray or line it with parchment paper if desired.
Storing Tips: Let the bread cool completely, then store in an airtight container. It keeps for 5 days on the counter, up to a week in the refrigerator, or up to 3 months in the freezer. Reheat individual slices in the microwave for 10-15 seconds or toast in the toaster oven or oven.

Nutrition

Serving: 1slice, Calories: 436kcal, Carbohydrates: 63g, Protein: 5g, Fat: 20g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 21mg, Sodium: 265mg, Potassium: 106mg, Fiber: 1g, Sugar: 36g, Vitamin A: 73IU, Vitamin C: 0.03mg, Calcium: 61mg, Iron: 2mg
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How To Make Cinnamon Sugar Bread

Assorted baking ingredients arranged on a white marble surface, including flour, sugar, brown sugar, shortening, cocoa powder, salt, an egg, milk, and vanilla extract in small bowls and dishes.

Step 1: Preheat your oven to 375°F and let the egg and milk come to room temperature.

A glass mixing bowl containing a beige, slightly lumpy batter sits on a white marble countertop.

Step 2: Combine the coconut oil, granulated sugar, and brown sugar in a large mixing bowl and whisk the ingredients together until fully combined. Add the egg, milk, and vanilla and mix until combined.

A clear glass mixing bowl containing flour on top of a beige mixture, placed on a white marble surface.

Step 3: Gently whisk in the flour and baking soda. Make sure no dry clumps remain unincorporated in your bread batter.

A metal loaf pan filled with a layer of cinnamon sugar mixture sits on a white marble surface.

Step 4: Spread about half of the batter into a 9×5 inch loaf pan. Combine the cinnamon and remaining sugar and sprinkle ¾ of the mixture over the batter. Gently spread the remaining batter on top and sprinkle on the remaining sugar mixture.

A loaf of baked bread with a cinnamon sugar topping sits in a metal baking pan on a white marble surface.

Step 5: Bake your bread for 30 minutes, or until you can cleanly remove a toothpick from the center of the loaf.

A loaf of cinnamon sugar bread sits on a dark wooden cutting board, surrounded by cinnamon sticks and a pink checkered cloth on a white marble surface. The bread has a swirled, sugar-dusted top.

Step 6: Let the bread cool in the pan for 10 minutes. Loosen the edges with a butter knife and turn out onto a wire rack to finish cooling.

Recipe FAQs

Can I substitute the coconut oil with butter or vegetable oil?

Yes, though I do highly recommend using coconut oil! Melted butter will give you a richer flavor, while vegetable oil will keep it dairy-free. Use the same amount (¾ cup) for either substitution. If using refined coconut oil, you’ll get less coconut flavor than unrefined.

Why is my cinnamon swirl not showing up in the finished bread?

This usually happens when the second layer of batter is spread too vigorously, which mixes the cinnamon sugar into the batter. When adding the final layer, use gentle, light strokes and try not to press down too hard.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf – it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched. Baking time is typically 30 minutes at 375°F.

More Easy Quick Bread Recipes To Try

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