Cinnamon Quick Bread Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 45 min. + cooling
Cinnamon quick bread can be eaten as an indulgent breakfast, a cozy midday treat or a warming dessert. This recipe is as easy as it is warm and delicious.

Updated: May 31, 2024

When the smell of cinnamon and freshly baked bread float throughout the house, everyone knows they’re in for a treat. Our contest-winning cinnamon quick bread will make your family congregate in the kitchen just because of the smell alone. The hardest part is waiting for the loaf to cool so the glaze can be drizzled on top, but once you finally bite into the soft, tender loaf with its crunchy cinnamon-sugar swirl, you’ll know the wait was worth it.

Your loved ones will simply devour this cinnamon swirl quick bread whether it’s served for breakfast, a snack or dessert (or, hey, all three! We don’t judge!).

Ingredients for Cinnamon Quick Bread

  • All-purpose flour: Use all-purpose flour for the best quick bread results. This type of flour has a mix of hard and soft wheat, giving the quick bread its structure without taking away tenderness.
  • Sugar: We use granulated sugar in both the dough and cinnamon-sugar swirl. If you don’t have enough granulated sugar for the swirl, use brown sugar in a pinch—but don’t use it for the bread’s batter.
  • Buttermilk: We use buttermilk to make the bread tangy, rich, moist and soft. No buttermilk on hand? Save a trip to the store by making your own buttermilk. Stir together 1 tablespoon white vinegar or lemon juice plus enough milk to measure 1 cup, and let it stand for five minutes. Or, use 1 cup plain yogurt, or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
  • Cinnamon: Did you know that there are many different types of cinnamon other than the common cassia? Each type brings its own nuanced flavor to a recipe. Try floral Ceylon cinnamon, spicy Saigon cinnamon or extra cinnamon-y Korintje cinnamon in this cinnamon-forward recipe.


Step 1: Create the batter

Preheat the oven to 350°F. In a large bowl, whisk together the flour, 1 cup sugar, the baking soda and salt. In a separate bowl, whisk together the buttermilk, egg and oil until very well combined. Using a rubber spatula, stir the wet ingredients into the dry ingredients just until moistened.

Editor’s Tip: Be careful not to overmix the batter once the wet and dry ingredients are combined. Overmixing will cause an over-development of gluten, resulting in a tough, dense bread.

Step 2: Mix the cinnamon sugar

In a small bowl, whisk together the cinnamon and remaining 1/2 cup sugar until everything is evenly distributed.

Step 3: Assemble the loaf

Grease only the bottom of a 9×5-inch loaf pan. Pour half the batter into the pan and gently spread it out evenly to all four corners. Sprinkle the top with half the cinnamon sugar. Pour the remaining batter on top and carefully spread it out. Sprinkle the top with the remaining cinnamon sugar.

Using a butter knife, cut through the batter a few times to create a swirl.

Step 4: Bake the loaf

Bake the loaf until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool the loaf for 10 minutes at room temperature. Remove the loaf from the pan and onto a wire rack to cool completely to room temperature.

Step 5: Drizzle on the glaze

In a small bowl, whisk together the confectioners’ sugar and just enough milk to reach the desired consistency. Drizzle the glaze over the loaf.

overhead shot of cinnamon bread slices; white background; white background;TMB Studio

Recipe Variations

  • Create a streusel topping: Add another textural component to this bread by baking it with a streusel topping. Whip up our fruit pie crumb topping, sprinkle it on top of the unbaked cinnamon swirl quick bread and bake the loaf according to this quick bread recipe’s instructions.
  • Sprinkle in extra baking spices: Make your loaf even more cozy, warm and fit for fall by sprinkling fall spices, pumpkin pie spice, chai spice or apple pie spice into the cinnamon sugar.
  • Add mix-ins: The cinnamon swirl doesn’t have to be the only star of the show. Add other mix-ins like chopped apples (consequently making the perfect cinnamon-apple dessert for fall), rich chocolate chips, or toasted pecans or walnuts to the batter.

How to Store Cinnamon Quick Bread

To store cinnamon swirl quick bread, let it cool completely to room temperature on a cooling rack. Store the loaf in an airtight container or wrap it tightly in storage wrap. Cinnamon swirl quick bread can last at room temperature for up to three days and in the fridge for up to five.

How to Freeze Cinnamon Quick Bread

To freeze, place the room-temperature loaf in an airtight container or wrap it tightly in two layers of storage wrap followed by a final layer of aluminum foil. Keep the loaf in the freezer for up to three months. When you’re ready to enjoy it again, thaw the loaf in the fridge overnight or at room temperature for two hours.

Cinnamon Quick Bread Tips

wide shot of cinnamon swirl bread slices;TMB Studio

Can you make cinnamon quick bread in another pan?

Yes, according to our baking pan conversions chart, this cinnamon quick bread can also be baked in a 9-inch round pan or an 8-inch square pan. You could also bake mini loaves in three 5-3/4 x 3-inch mini loaf pans to pass out to friends and family (or to freeze and save for yourself).

What do you serve with cinnamon quick bread?

Make cinnamon swirl quick bread for an indulgent morning breakfast or as part of a brunch spread. Serve it as a midday snack along with tea, coffee or a tall glass of milk. Save a slice for dessert, too, and warm it in the microwave to reinvigorate the cinnamon-sugar goodness. Scoop out some ice cream from one of the best vanilla ice cream brands to top this loaf and make it truly decadent.

Watch how to Make Cinnamon Quick Bread

Cinnamon Quick Bread

Prep Time 15 min
Cook Time 45 min
Yield 16 pieces


  • 2 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup canola oil
  • 3 teaspoons ground cinnamon
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1-1/2 to 2 teaspoons 2% milk


  1. Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.
  2. Grease only the bottom of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
  3. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. For the glaze, combine confectioners' sugar and enough milk to reach desired consistency; drizzle over cooled loaf.

Nutrition Facts

1 piece: 179 calories, 4g fat (1g saturated fat), 14mg cholesterol, 173mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein.

While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan