This cinnamon bread is soft, moist, and layered with a sweet cinnamon swirl before being topped with a buttery cinnamon crunch topping that bakes up perfectly golden. I've found using oil and sour cream together creates an incredibly tender crumb that stays moist for days, while the cinnamon sugar filling gives every slice that cozy, bakery-style flavor I love. Since it's a quick bread, there's no yeast, no rising time, and no complicated steps-just an easy loaf that's perfect for breakfast, an afternoon coffee break, or a late-night snack with a little salted butter.
Featured Review
"This was a simple recipe using ingredients that are always in my pantry and fridge. The bread was moist and the crunchy cinnamon topping was a real flavour booster! I made this for my teacher staff at school and it was very much enjoyed. 10/10"
Lori
Cinnamon is a favorite baking ingredient of mine, you can't beat the warm flavors it provides. Here we have a simple quick bread style loaf, there is no yeast needed. This easy quick bread cinnamon loaf is simple and fast to make. We love it toasted with a slather of salted butter.
If you've made my sour cream coffee cake before, you'll recognize the same cozy cinnamon flavor that makes it such a family favorite. This loaf follows that same winning formula with a soft, tender crumb, with a cinnamon swirl and buttery cinnamon crunch finish.
Thanks to the oil this bread stays moist for a few days, just make sure to store it in an airtight container.
Simple Ingredients, Bakery-Style Results
- Sour Cream: While testing this quick bread recipe I found that sour cream is the secret to an incredibly soft, tender loaf that stays moist for days.
- Neutral Oil: I prefer using oil here because it creates a softer crumb and keeps the bread fresher longer than butter.
- Cinnamon Sugar: The cinnamon sugar does double duty as both the swirl and the base for the crunchy topping, giving every bite warm cinnamon flavor.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Worth Every Cozy Bite
This is one of my favorite afternoon snack or midnight snack to have! Warmed up with salted butter this cinnamon bread is SO good!
These would be a great loaf to bake and share for Christmas baked good presents.
Tips for Success
- Don't forget to grease your loaf pan, especially due to the long baking time the loaf could get stuck and ruin your bake! I personally use Bakers Joy or Pam Baking Spray.
- Make sure to just mix to combine when adding the dry ingredients. Over mixing will create a tougher bread!
- Sometimes the loaf will brown too quickly so you can tent the loaf while baking. Take a piece of parchment paper on top of the loaf so it prevents it form over browning.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Soft Cinnamon Bread with a Crunchy Cinnamon Topping
This cinnamon bread is soft, moist, and layered with a sweet cinnamon swirl before being topped with a buttery cinnamon crunch topping that bakes up perfectly golden. I've found using oil and sour cream together creates an incredibly tender crumb that stays moist for days, while the cinnamon sugar filling gives every slice that cozy, bakery-style flavor I love. Since it's a quick bread, there's no yeast, no rising time, and no complicated steps-just an easy loaf that's perfect for breakfast, an afternoon coffee break, or a late-night snack with a little salted butter.
- Total Time: 55 Minutes
- Yield: 8-10 Slices 1x
Ingredients
Cinnamon Bread
- 4oz (½ Cup) Neutral Oil (I prefer Avocado Oil or Vegetable Oil)
- 4oz (½ Cup) Sour Cream, at room temperature
- 4oz (½ Cup) Whole Milk
- 200 grams (1 Cup) Granulated Sguar
- 1 Large Egg, at room temperature
- 2 Teaspoons Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Cinnamon Filling and Topping
- 100 grams (½ Cup) Granulated Sugar
- 1 Tablespoon Ground Cinnamon
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Butter, melted
Instructions
- Preheat the oven to 350F/180C and grease a 1 lb loaf pan with non stick baking spray.
- In a large bowl mix together the oil, sour cream, milk, sugar, egg, and vanilla. Make sure to mix until fully combined.
- Place a fine mesh sieve over the bowl and sift in the flour, baking soda, and salt. Gently stir the dry ingredients into the wet ingredients.
- Pour half of the batter into the pan.
- In a small bowl mix together the filling and topping. Add the granulated sugar and ground cinnamon and mix to combine. Sprinkle half of the cinnamon sugar on top of the batter. Then add the remaining batter on top. Then to the remaining cinnamon sugar mix in the flour and melted butter, the mixture will be clumpy. Add the cinnamon crunch topping on top of the batter.
- Bake the cinnamon bread for 50-60 minutes, after 30 minutes if the loaf is browning too quickly then place a piece of parchment paper on top to tent the loaf as it bakes. When the cinnamon bread is done baking place it on a wire rack to cool for at least 30 minutes, then invert onto the rack to cool completely. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nadia Munro says
Made this and it is delicious and comes together so quickly! I had to bake longer than specified but otherwise I followed it to the letter! The loaf is less sweet than you would think (in a good way) and the cinnamon is subtle but delicious - reminiscent of a coffee cake. Highly recommend for a quick and easy treat!
Elizabeth Waterson says
Thank you so much for the lovely Nadia!! So glad you enjoyed the recipe!! XX Liz
Sue P. says
What do you think about finely chopped pecans to the filling/topping ingredients? How much (1/2 cup?) would work in this recipe? I want to make it this week as it sounds and looks really tasty. Thank you.
Elizabeth Waterson says
Hi Sue, that sounds delicious! I would say yes 1/2 a cup or so! Please let me know if you try the bread!
Sue P. says
I finely chopped 1/2 c. of butter roasted, salted pecans and added them to the topping. Since another reviewer said the cinnamon taste was very subtle, I added a sprinkling of cinnamon and cardamom to the flour mixture in the batter. I didn't want to wait an hour for a loaf to bake, so made 11 big muffins with tall-paper liners. Baked them about 26 minutes, checking after 20 minutes. Yum, Yum, Yum!! So good! Will definitely make again.
Lori Jankowski says
This was a simple recipe using ingredients that are always in my pantry and fridge. The bread was moist and the crunchy cinnamon topping was a real flavour booster! I made this for my teacher staff at school and it was very much enjoyed. 10/10
Kayla says
So delicious and not overly sweet so you can go back for 2nds