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Angle view of cinnamon bread on a white plate.

Cinnamon Quick Bread

Cinnamon Quick Bread is a simple quick bread full of cinnamon flavor plus it has a cinnamon and sugar topping and then has a drizzle of vanilla icing over the top.
5 from 2 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cinnamon Quick Bread, Cinnamon bread
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 12 slices
Calories: 281kcal
Author: Dawn

Ingredients

  • 2 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup sugar
  • 1 cup buttermilk/sour milk
  • 1/4 cup oil
  • 2 large eggs

Topping

  • 2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Icing

  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 - 3 tablespoons powdered sugar

Instructions

  • Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the side of a 9 by 4-inch bread pan.
  • Sift together the flour, baking soda, baking powder, salt, and cinnamon and set aside
  • In a medium bowl mix together the sugar, buttermilk, oil, and eggs. Once combined mix in the vanilla.
  • Add the dry ingredients to the wet ingredients and mix until combined. Pour the batter in the prepared bread pan.
  • In a small bowl combine the brown sugar, 2 tablespoons sugar, and 1 teaspoon cinnamon and mix together. Sprinkle the topping over top of the batter.
  • Place in the oven and bake for 50 to 55 minuter or until the wood pick comes out clean when inserted into the bread.
  • Remove from the oven and set on a cooling rack for 5 to 10 minutes, remove the bread from the pan and continue to cool on the cooling rack until cooled.
  • Once the bread is completely cooled mix together the powdered sugar, vanilla, and enough of the milk to make the right consistency for drizzling over the top of the bread.

Notes

  1. If you don't have buttermilk substitute one cup of milk minus a tablespoon then add a tablespoon of vinegar or lemon.
  2. Grease the pan with shorting or a non-stick cooking spray, avoid using butter since butter likes to burn.
  3. Cool in the pan for 5 to 10 minutes then remove from the pan and continue to cool on the cooling rack.
  4. Store in an airtight container on the counter for up to 3 days after that store in the refrigerator.
 
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 281kcal | Carbohydrates: 54.1g | Protein: 4.5g | Fat: 5.9g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 282mg | Potassium: 119mg | Fiber: 1.1g | Sugar: 33.3g | Calcium: 62mg | Iron: 1mg