Easy No-Yeast Cinnamon Bread

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This recipe for cinnamon bread is made with common pantry items and does not require any yeast. When it bakes in the oven, be prepared for the sweetest aroma to fill your home.

Hello, foodie friends! Lisa from Sugar Agenda here, and I am thrilled to share with you my latest recipe: Cinnamon Bread. When I’m not throwing parties, you can usually find me in my kitchen, developing recipes and baking-up a storm.

A slice of Cinnamon Bread sits on a white plate, with the loaf in the background, on top of a plaid place mat

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I am not going to lie: I normally stray away from making homemade bread because I hate the yeast aspect of bread-making ! Making loaves of bread surely has its set of challenges, and that’s why I was thrilled when I whipped-up this no-yeast Cinnamon Loaf. Here’s how you can make one of your very own!

How To Make Cinnamon Bread

This loaf of cinnamon bread is soft, moist and full of sweet flavor! It’s best served with coffee or tea and makes for the perfect afternoon snack!

What You Need:

Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.

Kitchen Tools Needed:

Ingredients Needed:

A slice of Cinnamon Bread sits on a white plate, with the loaf in the background, on top of a plaid place mat

Cinnamon Bread Tips

Start With the Dry Ingredients

As outlined in the recipe below, it’s best that you start by whisking the dry ingredients together before adding anything else.

Sifting together dry ingredients in a large glass bowl

For most recipes, I like to mix dry ingredients and wet ingredients in separate bowls, but for my cinnamon bread, that’s not necessary. You can start with the dry ingredients in one bowl then add the wet ingredients after whisking them together. (Psst: this can save you time and cleaning dishes!)

Adding wet ingredients to a glass bowl of dry ingredients

Be Sure to Layer the Batter and the Cinnamon

The best part about this recipe is the bursts of cinnamon flavor you get in every bite! To evenly distribute the cinnamon sugar, be sure you layer the batter and the cinnamon sugar accordingly. I explain how in the recipe card below!

Cinnamon sugar mixture in a white bowl and mixed with a measuring spoon

Can I Freeze Cinnamon Bread?

Yes, this loaf can be frozen, if desired. To freeze, wrap the loaf or slices of it in plastic, followed by aluminum foil. It can then be frozen for up to three months.

To serve the loaf from the freezer, allow it to come to room temperature by laying it on your counter. Then, bake it in a 300 degree oven for about 10 minutes.

Layering Cinnamon Bread batter with a sugar cinnamon mixture in a loaf pan

Are There Any Ingredient Substitutes?

Absolutely! You can use your choice of milk rather than cow’s milk for this recipe. For most milk types, it’s a 1:1 ratio, so you don’t need to change the measurements.

What Consistency Does Cinnamon Bread Have?

Because this particular bread is a no-yeast recipe, it’s lighter and more cake-like than your average loaf. As mentioned before, it pairs great with coffee and tea, and tastes great with toppings like hazelnut spread or condensed milk.

Cinnamon Loaf sitting on parchment paper and a cooling rack
A slice of Cinnamon Bread sits on a white plate, with the loaf in the background, on top of a plaid place mat
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Easy No-Yeast Cinnamon Bread

Print Recipe
This recipe for cinnamon bread is made with common pantry items and does not require any yeast. When it bakes in the oven, be prepared for the sweetest aroma to fill your home.
Prep Time:15 mins
Cook Time:43 mins
Total Time:58 mins

SERVINGS

8

Equipment

  • 1 Loaf Pan
  • Parchment Paper

Ingredients

Instructions

  • Preheat your oven to 350 degrees F and line a standard loaf pan with parchment paper. Allow the parchment paper to hang from the loaf pan and set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt.
  • Next, add sugar, oil, eggs, milk and vanilla extract. Mix until a thick batter forms and all lumps are smoothed out.
  • In a small bowl, mix together brown sugar and ground cinnamon.
  • Pour 1/3 of the batter into your lined loaf pan, followed by 1/3 of the cinnamon mixture. Repeat the layering process with the remaining batter and cinnamon sugar, making sure that you finish with the cinnamon mixture.
  • Bake for 40-43 minutes or until a toothpick comes out clean when inserted into the center of the loaf. Allow to rest in the loaf pan for about 5-10 minutes and then remove and set on a wire rack for further cooling.

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 58g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 107mg | Fiber: 1g | Sugar: 33g | Vitamin A: 110IU | Vitamin C: 0.02mg | Calcium: 89mg | Iron: 2mg
Course: Appetizer
Cuisine: American
Keyword: apple cinnamon chia pudding, banana bread, banana loaf, cinnamon bread, no yeast
Servings: 8 servings
Calories: 274kcal
Cinnamon Loaf sitting on parchment paper and a cooling rack

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