A Cinnamon Bread recipe made with staple ingredients in just a few minutes. This Christmas Bread is perfect for breakfast, snacks and gifting to friends, neighbors and co-workers!
Preheat oven to 350°F. Grease loaf pan or loaf pans.
In a medium mixing bowl, whisk to combine sugar, flour, baking powder and salt. Set aside.
In a large mixing bowl or stand mixer fitted with the beater attachment beat eggs, milk and oil on low until just combined. Using the paddle attachment, gradually add dry mixture to wet on low speed until just moist and combined.
Pour mixture into prepared loaf pans ⅔ full to compensate for rise.
In a small bowl, combine cinnamon and sugar. Spoon onto each loaf and swirl in with a knife, leaving some on top.
Bake 6 miniature loaves 40 minutes or until a toothpick inserted into the center of the loaf comes out clean. *See additional loaf pan sizes and bake times in notes.
Video
Notes
Substitutions
Sugar - Give it a rich molasses flavor substituting brown sugar.
Milk - Use whatever you have on hand from skim to vitamin D! You can make it dairy free using almond milk. This contributes to the light texture of the bread.
Vegetable Oil - This helps to make the bread incredibly moist. You can substitute canola oil or melted butter if needed.
Variations
Large Loaves – You can also make this in two one-pound loaf pans (or cut the recipe in half for just one loaf pan) and bake 50 minutes or until it passes the toothpick test.
Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 17-20 minutes, checking frequently.
Tips
Don’t Overswirl - Swirl gently or the cinnamon sugar mixture will begin to settle into the batter.
Use the Toothpick Test - Bake time varies with oven, altitude, loaf pan size and material. Use the toothpick test to determine when your loaves are baked through. When a toothpick inserted in the center comes out clean, it's ready to be removed from the oven.
Do Not Overfill - Allow room to compensate for rise. As you over bake, it can push out the excess batter causing it to overflow and will not bake evenly.
To Store
Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
Refrigerate – Up to 1 week in an airtight container.
Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.