Cinnamon Bread

Cinnamon Bread is an easy sweet bread that comes together quickly and is swirled with sweet cinnamon butter.  This moist loaf is perfect for breakfast, holiday brunch, afternoon snack, or even dessert. I have always loved cinnamon and this homemade bread is truly a cinnamon lover’s dream come true.  Prepare to be wowed.  It takes about twenty-five minutes to prep this loaf and get it in the oven.

Where does cinnamon come from and how does it grow?

Most of the world’s cinnamon comes from Sri Lanka, off the southern tip of India. This delicious spice comes from the inner bark of several species of trees. The cinnamon sticks that you see in the store are this inner bark that has been cut into individual-size sticks.  Grinding the dried sticks to powder makes the spice easier to add to your recipes.

How to make Cinnamon Bread.

Start by whisking together flour, sugar, baking soda, baking powder, salt, and cinnamon in a medium bowl.  Then in a large bowl whisk together the milk, lemon juice, vegetable oil, vanilla, and eggs.  Add the flour mixture to the wet ingredients in three parts stirring just to combine.

In a microwave-safe measuring cup or small bowl melt the butter.  Add the brown sugar and cinnamon and stir to combine.

Then pour half of the bread batter into a well-greased loaf pan.  Make three lines the length of the pan with the cinnamon sugar mixture. Now turn the pan horizontally and swirl with the end of a skewer or a toothpick.  The best way to swirl is to make S or 8 shapes.  Do not overdo it or everything will mix together.   Add the rest of the batter and make three lines the length of the pan with the cinnamon butter. Now turn the pan horizontally and swirl with the end of a skewer or toothpick.

Place in the oven and bake.  Finally, allow the loaf to cool for five minutes and then invert.

Can you freeze it?

Yes, you most certainly can.  Cool the loaf completely before freezing. Double-wrap the bread in freezer bags removing as much air as possible.  You can also place the wrapped loaves in a sturdy glad-ware freezer container.

When thawing place the loaf on the counter four to five hours before you plan to serve it.  You can also freeze individual slices and pull them out as you want them several hours in advance.  This bread is delectable lightly toasted with a pat or two of butter.  So incredibly delicious!

Recipe notes and helpful tips

• Use the freshest cinnamon you can get your hands on.
• Grease and flour the pan or use nonstick baking spray with flour
• If you love raisins add 1/2 cup when stirring in the flour. Or add a handful of chopped pecans or walnuts. 
• Stir the dough by hand and just until incorporated.  Sweet bread dough can become tough if over-stirred.
• Don’t over-swirl the cinnamon butter.  You will not get super clean swirls but you will have streaks of cinnamon butter throughout your bread.
• Let the loaf cool for just about 5 minutes before inverting.  Sweetbreads can stick if allowed to cool too long in the pan.
• Use a serrated knife to slice the bread. 
• Once cooled cover with wrap and store at room temperature for up to 3 days. Frozen will last 2-3 months when properly wrapped.
• To add a glaze simply mix 1 cup powdered sugar with 1 1/2-2 tablespoons milk and drizzle over fully cooled bread.
• Use this tasty bread to make French Toast.  You won’t believe how delicious it is!

Other sweet bread you will love!

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