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Homemade Cinnamon Sugar Bread

A soft, tender quick bread with a layer of cinnamon sugar baked down into the middle and a light crisp sugar crust on top. No yeast, no mixer, and nine pantry staples — mix it in one bowl and it's oven-ready in about ten minutes.
Prep Time 10 minutes
Cook Time 50 minutes
Serving Size 8 slices

Equipment

  • 9x5 loaf pan
  • Large mixing bowl
  • Small bowl (for cinnamon sugar)
  • Small bowl (for beating the egg)
  • Whisk
  • Spatula
  • Measuring cups and spoons

Ingredients

Cinnamon Sugar Layer

  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon

Bread

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg beaten

Instructions

  • Preheat the oven to 350°F and grease a 9x5 loaf pan with cooking spray, shortening, or oil.
  • In a small bowl, stir together 1/3 cup sugar and the cinnamon until evenly combined. Set aside.
  • In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Measure the flour using the dip-level-pour method so it isn't packed into the cup. Whisking the dry ingredients first breaks up any lumps in the flour.
  • Add the milk, vegetable oil, and vanilla to the dry ingredients.
  • Beat the egg in a separate small bowl, then add it to the batter. Beating it first helps it blend in evenly.
  • Stir with a spoon or spatula until the batter is smooth.
  • Pour a little less than half the batter into the prepared loaf pan and spread to cover the bottom.
  • Sprinkle most of the cinnamon sugar mixture over the batter, reserving about 2 teaspoons to 1 tablespoon for the top.
  • Pour the remaining batter over the cinnamon sugar layer and smooth the surface.
  • Lightly sprinkle the reserved cinnamon sugar over the top. Use a light hand — too much will sit on the surface instead of soaking into the bread.
  • Bake for 45 to 50 minutes. Ovens vary, so begin checking at 45 minutes.
  • Cool in the pan for at least 10 minutes. Run a knife gently around the edges to loosen, then turn the loaf out and cool completely before slicing.

Video

Notes

  • Bread flour can be used in place of all-purpose flour.
  • This bread is even better on the second day. Cool completely, wrap well, and let it rest overnight — it becomes more moist as it sits, which makes it an excellent make-ahead gift.
  • Store wrapped at room temperature for 3 to 4 days, or wrap well and freeze.
  • The cinnamon layer shifts and moves around as the loaf bakes, showing up as darker streaks through the crumb rather than one tidy line. Every slice looks a little different.