Description

If you’re craving a warm, sweet, homemade treat but don’t want the hassle of working with yeast, this Easy Cinnamon Bread is the perfect solution. Light, fluffy, and filled with irresistible cinnamon-sugar swirls, this quick bread brings comforting bakery-style flavor using simple pantry ingredients. Ready in just over an hour, it’s ideal for breakfast, an afternoon snack, or a cozy dessert. This no-yeast cinnamon bread bakes beautifully every time, giving you a soft loaf with a golden crust and sweet cinnamon layers in each slice.

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup butter softened
2 eggs
1 cup buttermilk or sour milk
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon

Instructions

Preheat the oven to 350°F and grease an 8×4 inch loaf pan or line it with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream the granulated sugar and softened butter using a hand mixer. Add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla and mix again.
Pour the dry ingredients into the wet mixture and stir gently with a spoon until just combined.
In a small bowl, mix the brown sugar and cinnamon.
Spread one-third of the batter into the prepared loaf pan. Sprinkle one-third of the cinnamon mixture on top. Repeat the layers two more times, ending with the cinnamon mixture.
Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve this cinnamon bread warm or at room temperature for the best flavor and texture. It’s delicious on its own, but you can also enjoy it with a spread of butter, honey, or cream cheese. For extra indulgence, lightly toast a slice and add a drizzle of icing or glaze. To store, keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. This bread also freezes well; wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.