Vegan Cinnamon Bread
Easy vegan cinnamon quick bread made with no yeast. This bread is fluffy, moist and tastes like cinnamon rolls!
Servings: 10
Ingredients
Vegan Cinnamon Bread
- 2 ½ cups (315g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt, optional
- 1 ¼ cup (315g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar, optional (note 1)
- 1 teaspoon vanilla extract, optional
Cinnamon Swirl
- ⅓ cup (65g) packed brown sugar
- 1 tablespoon ground cinnamon
Optional: Streusel topping (see note 2 for alternatives)
- 3 tablespoons (25g) all-purpose plain flour
- 2 tablespoons (20g) packed brown sugar, or sugar of choice
- 1 tablespoon (15g) vegan butter, margarine or coconut oil, melted and cooled
- ½ teaspoon ground cinnamon
Instructions
To make the bread:
- Preheat your oven to 180°C (355°F). Line an 8 inch (20 cm) loaf tin with parchment paper.
- Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl. Whisk until there are no lumps. Add all the wet ingredients (milk, oil, optional vinegar and vanilla) and whisk until smooth. Set aside.
To make the cinnamon swirl mixture:
- Add the sugar and cinnamon to a small bowl. Mix until combined.
Optional: To make the streusel topping:
- Add all ingredients to a small bowl and mix until it resembles a fine crumbly mixture.
Assembling the bread:
- Pour about ⅓ of the cake batter into your loaf pan. Generously sprinkle ½ of the cinnamon mixture on top. It will look like a lot of cinnamon which is right!
- Pour another ⅓ of the cake batter on top. Sprinkle the remaining cinnamon sugar on top. Cover with the remaining cake batter.
- Sprinkle the streusel topping on top.
Baking and storing the cinnamon bread:
- Bake the cinnamon bread for 1 hour. If the top is browning too quickly, tent the loaf pan with alumiunium foil. The bread is ready when you can insert a toothpick in the middle and there's no wet batter on it. Some crumbs on the toothpick are fine, as this is a moist bread.
- Allow the cinnamon bread to cool in the loaf tin for 10 minutes then cool on a wire rack. Slice and serve as is, with some vegan butter or toasted.
- Store the bread in an airtight container at room temperature for one day, in the fridge for up to 3 days or in the freezer for up to 1 month.
Notes
- Alternatively, you can use 1 tablespoon lemon juice. Sometimes, acid is added to cakes as it creates a more tender crumb. In vegan cakes, it helps replaces some of the functions of eggs!
- Alternatively, you can top the cinnamon bread with 2 tablespoons of the cinnamon sugar mixture or plain. See the post above for more recommendations.
Nutrition
Serving: 1 slice without toppings | Calories: 335kcal | Carbohydrates: 52g | Protein: 3g | Fat: 13g | Sodium: 171mg | Potassium: 48mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 127mg | Iron: 2mg
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