This easy cinnamon quick bread yields a moist vanilla loaf cake with a warm cinnamon-sugar swirl inside and a sugary topping. No mixer or yeast required — a simple recipe perfect for breakfast, snack, or dessert.
Cinnamon Loaf Cake
This cinnamon loaf cake, also called a cinnamon quick bread, is a faster, simpler version of a cinnamon swirl yeast bread. It delivers a thick ribbon of cinnamon-sugar that echoes the flavors of cinnamon rolls but comes together in a fraction of the time.
With basic pantry ingredients and minimal hands-on time, this loaf is ideal for busy mornings or relaxed afternoons when you want something homemade without the fuss.
What makes it a Quick Bread?
Quick breads don’t use yeast. Instead they rely on chemical leaveners — baking soda and/or baking powder — and a batter that bakes up more like a loaf-shaped cake. This recipe uses baking soda and common dairy to create a tender rise without the time needed for yeast fermentation.
In practice, this loaf is as easy as mixing a vanilla cake batter and combining a simple cinnamon-sugar filling.
Taste and Texture
Since this loaf is made without yeast, its crumb is more cake-like — soft, velvety, moist, and slightly denser than a typical vanilla cake. The cinnamon-sugar swirl adds both flavor and a pleasant contrast in texture, while a sugary crust on top gives a lightly crisp finish.
This bread is cozy and comforting, and it fills the kitchen with an irresistible aroma while baking. It also improves overnight, allowing flavors to meld for an even better slice the next day.
Ingredients
Gather the following pantry staples and a few refrigerated items. Quantities are listed in the recipe card below.
- Cinnamon & Sugar – Whisk together to make the filling and topping.
- All-Purpose Flour – Stir, spoon, and level for accurate measurement to avoid a dense loaf.
- Baking Soda – Provides lift.
- Salt – Enhances overall flavor.
- Granulated Sugar – Sweetens the batter.
- Large Egg – Contributes moisture and structure.
- Oil (Canola or Vegetable) – Keeps the crumb moist and tender.
- Sour Cream – Adds moisture and reacts with baking soda to help the loaf rise. Plain Greek yogurt can be substituted.
- Whole Milk – Gives a light, stable crumb.
- Vanilla Extract – Adds classic flavor.
Make the Cinnamon-Sugar Mixture
- Whisk cinnamon and sugar together in a small bowl. Reserve most for the filling and a small amount for the top.
Make the Vanilla Cake Batter
- Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
- In a separate bowl, whisk the sugar and egg until combined.
- Add oil, sour cream, milk, and vanilla; whisk until blended.
- Pour the wet ingredients into the dry and whisk until just incorporated — avoid over-mixing to keep the crumb tender.
Layer and Swirl Together
- Pour half the batter into a greased 9×5-inch loaf pan and smooth it. Sprinkle all but 2 tablespoons of the cinnamon-sugar evenly over the batter.
- Spread the remaining batter over the cinnamon-sugar, then sprinkle the reserved 2 tablespoons on top. Use a knife to lightly swirl — small, shallow motions keep the center ribbon intact.
Tip: When swirling, work shallowly and use long strokes up-and-down and left-to-right a few times. Less swirling preserves a distinct cinnamon stripe.
Bake and Slice
- Bake at 350°F for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack, then remove and slice into roughly 3/4-inch pieces (about 12 slices per loaf).
Note: The loaf often tastes even better the next day as the flavors settle.
Storage and Tips
- Storing: Keep sliced bread in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
- Freezing: Double-wrap the whole loaf or individual slices in plastic wrap, place in a freezer-safe bag, and freeze up to 3 months.
- Room-temperature ingredients: Bring the egg, sour cream (or yogurt), and milk to room temperature before mixing. This helps the loaf rise evenly and prevents sinking.
More Cinnamon Desserts
If you enjoy this quick bread, try other cinnamon treats for variety and inspiration.
Cinnamon Quick Bread
Ingredients
Cinnamon Swirl:
- ½ cup (100 g) granulated sugar
- 1 Tbsp ground cinnamon
Bread:
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 1 large egg, room temperature
- ⅓ cup (80 ml) oil, (canola/vegetable)
- ⅓ cup (80 g) sour cream, (or plain Greek yogurt) room temperature
- ⅔ cup (159 ml) whole milk, room temperature
- 1 ½ tsp vanilla extract
Instructions
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Preheat oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside.
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Cinnamon Swirl: Whisk cinnamon and sugar together in a small bowl and set aside.
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Bread: In a large bowl whisk flour, baking soda, and salt. Set aside.
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In another bowl whisk sugar and egg. Add oil, sour cream, milk, and vanilla; whisk to combine.
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Pour wet ingredients into dry and whisk until just combined. Do not over-mix.
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Pour half the batter into the prepared pan, sprinkle with all but 2 tablespoons of the cinnamon-sugar, then add the remaining batter. Sprinkle the remaining cinnamon-sugar on top and swirl gently with a knife.
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Bake 50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack, then remove and slice into about 12 pieces.
Notes
- Store sliced bread in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
- To freeze, double-wrap the whole loaf or slices in plastic wrap, place in a freezer-safe bag, and freeze up to 3 months.
- Bring refrigerated ingredients (egg, sour cream, milk) to room temperature before mixing for the best rise and texture.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
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