Go Back
–+ servings
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.
Print Recipe
No ratings yet

Cinnamon Sugar Quick Bread

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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 9 slices (1 loaf)
Author: Melissa Griffiths

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 9x5 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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code