Old Fashioned Cinnamon Bread Recipe

This Old Fashioned Cinnamon Bread is a simple yet timeless recipe that anyone can make from scratch — no yeast, no complicated steps, just pure homemade goodness.

It has a beautifully golden crust, a soft crumb, and a sweet cinnamon swirl running through the middle. Whether served warm with butter or enjoyed plain alongside a cup of coffee, this loaf never disappoints.

1. Old Fashioned Cinnamon Bread Recipe

(Yield: 1 Loaf)

Ingredients

For the Cinnamon Swirl:

• 1/2 cup (100g) granulated sugar
• 1 tablespoon ground cinnamon

For the Bread:

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 2/3 cup (160ml) whole milk, at room temperature
• 1/3 cup (75g) vegetable oil
• 1/3 cup (80g) full-fat sour cream (or plain yogurt/Greek yogurt), at room temperature
• 1 large egg, at room temperature
• 1 1/2 teaspoons pure vanilla extract

Optional Vanilla Icing:

• 1/2 cup (60g) powdered sugar
• 1 tablespoon milk (more as needed for consistency)
• 1/4 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cinnamon Sugar Swirl

In a small bowl, mix 1/2 cup sugar and 1 tablespoon cinnamon until evenly combined. Set aside — this will be layered and swirled into the batter to create that signature cinnamon ribbon.

Step 2: Preheat the Oven & Prepare the Pan

Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal after baking.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together:

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
  Set aside for later.

Step 4: Mix the Wet Ingredients

In a large mixing bowl, combine:

• 3/4 cup sugar
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1/3 cup sour cream
• 1 large egg
• 1 1/2 teaspoons vanilla extract

Whisk until smooth and well combined. The mixture should be creamy and slightly thick.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix — this will help the bread stay soft and tender.

Step 6: Layer the Batter and Cinnamon Swirl

Pour half of the batter into the prepared loaf pan and smooth the top. Sprinkle half of the cinnamon sugar mixture evenly over the surface.
Add the remaining batter and gently spread it out, then sprinkle the rest of the cinnamon sugar on top.

Using a knife or skewer, swirl the cinnamon mixture through the batter in a few gentle figure-eight motions — don’t overdo it, or you’ll lose the layered effect.

Step 7: Bake the Bread

Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil halfway through baking.

Step 8: Cool and Add Icing (Optional)

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

If you’d like to add vanilla icing, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled loaf. Let the icing set before slicing.

2. Tips for Perfect Old Fashioned Cinnamon Bread

Use room temperature ingredients.

Milk, sour cream, and egg at room temperature blend better and help the bread rise evenly.

Don’t overmix the batter.

Overmixing develops gluten, which can make the bread dense. Stir just until combined.

Check for doneness early.

Every oven is different — start checking at 50 minutes. If the toothpick comes out clean or with a few crumbs, it’s ready.

Use full-fat dairy.

Sour cream or Greek yogurt adds richness and moisture, giving the bread a tender texture.

Add extra flavor twists.

You can mix in a handful of chopped pecans or walnuts, or add a touch of nutmeg for deeper warmth.

Cool before slicing.

Cutting too early can cause the bread to crumble. Allow it to set for at least 30 minutes after baking.

3. Frequently Asked Questions

Q1: Can I use buttermilk instead of regular milk?

Yes! Buttermilk adds a slight tang and enhances the soft texture. Simply substitute an equal amount for the milk.

Q2: How can I make this bread healthier?

You can replace half the all-purpose flour with whole wheat flour and reduce the sugar slightly. The texture will be a bit denser but still delicious.

Q3: Can I make this recipe into muffins?

Absolutely! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at 350°F (177°C) for 18–22 minutes.

Q4: How should I store cinnamon bread?

Wrap the cooled loaf tightly in plastic wrap or foil. Store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 2 months.

Q5: Why did my bread sink in the middle?

This usually happens if the bread is underbaked or if too much liquid was added. Make sure your measurements are precise and the center is fully cooked before removing from the oven.

4. Nutrition Information

This Old Fashioned Cinnamon Bread is one of those simple homemade treats that bring pure comfort. With its soft crumb, golden crust, and cinnamon swirl, every slice feels like a warm hug. It’s easy enough for beginners and perfect for sharing — or enjoying with your morning coffee.