Cinnamon Bread I Recipe -
Cinnamon Bread I Recipe

Cinnamon Bread I

Recipe by  

"This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
  3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
  4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2003

After reading the reviews for this recipe I was a little nervous about making it. It seemed as though people either absolutly loved or just outright hated it. But I was feeling adventurous and I personally love cinnamon so I thought I'd give it a go. One word, Fantastic. I did change a few things though. Instad of dumping all the ingredients in a bowl and mixing away, I combined the dry ingredients and the wet ingredients separately, then mixed the dry into the wet slowly. Then I took the advice from some other reviewers and doubled the topping and put half of it in the middle of the cake. Instead of using 2 tablespoons of white sugar, I just used one and added a tablespoon of brown sugar which worked very nicely. I baked my loaf in a glass pan so I had to add about 15 minutes to the baking time. The bread rose wonderfully and it had a beautiful crackly top. It was deliciously moist with a great cinnamon flavor- not bland at all like some other reviewers said. It reminded me of something I might buy in a coffee shop. Definately give this bread a try.

Most Helpful Critical Review
Apr 11, 2003

Followed recipe exactly. Bread was horrible, very crumbly. Couldn't eat it.

Mar 24, 2009

HELPFUL TIPS AFTER MAKING THIS FOR SEVERAL YEARS: Worried that other reviewers said this was bland but needed to rid of the buttermilk, so i tried it anyway. Here's what I did & it came out w/much love from my family! 1st, Grease pan! Definitely mix dry FIRST then liquids in separate bowl. Hand mix only until ingredients are mixed!!!!!! For topping: I double it replacing white sugar with brown sugar. Put half of it in the middle, swirled that w/fork. Put the rest on top. GREAT STUFF esp. when you run into one of the swirls. Next time I will DEFINITELY triple the topping (half in middle, rest on top). My husband HATES sweet things (never eats frosting or sweets), and think it will by no means make it sweet but give a NORMAL amount of swirl in a "cinnamon type bread" you get at the store. Update: I ran out of buttermilk & instead used 1T of lemon juice & filled the rest of the cup with milk & it came out the same (also an acceptable substitution). Raisins also work well in the recipe but not needed.

May 04, 2003

With small modifications, this is a great recipe. First of all, since it's a quick bread, you MUST mix the dry and wet ingredients separately. Do not beat the batter for three mintues; instead, mix the dry and wet ingredients lightly until the batter is just combined. Keep in mind that the struesel is not a sinks into the cake. I doubled the struesel (using brown sugar instead of white) and sprinkled some in the middle of the loaf. Also, consider using something bigger than a loaf pan, or else place a cookie sheet one rack lower than the loaf pan to catch the "drippings." Would probably be beautiful in a bundt pan.

Sep 23, 2008

This is a perfect little breakfast or tea bread. Delicately spiced with cinnamon, moist and with a just right sweetness that makes it a good choice as the submitter states, "for a little something beyond the usual to start your morning," or just anytime with a cup of coffee. I liked the idea of doubling the topping, and using half in the center of the loaf, and I was pleased with the results. For those who complained this was dry, boring or bland, my first thought is that it's not the recipe's fault but maybe that they're baking this too long and/or expecting cake. This is a delicious, not too sweet quick bread. Also, for those who thought the topping failed, it does not--this is not a streusel topping, which would include flour. This topping creates a pleasantly sweet, pebbly top. Thanks for sharing the recipe Carol!

Apr 11, 2003

Very easy to prepare, good results. I wish I had read the reviews and doubled the topping before I made the bread though. Needs a bit more cinnamon/swirls. I also used the milk/vinegar trick!

Apr 11, 2003

This was very good. I used no-fat buttermilk; low fat margarine for the topping and replaced 1/2 the oil with applesauce and I cut back on the sugar to 3/4 c. Still very tasty and moist. Will make again.

Sep 28, 2003

I followed the advice of other reviewers and doubled the topping, putting half in the center of the loafs. I baked mini loafs and plan to give them as gifts. Also, I baked the bread in stoneware and the pan made a huge difference, the sides of the bread were a light golden brown. Great recipe - thanks!


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 369 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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