Description
This vegan cinnamon bread is a moist, flavorful loaf perfect for breakfast or an afternoon snack. Featuring a cinnamon swirl and optional streusel topping, it uses dairy-free milk and vegan butter for a completely plant-based treat. Baked to golden perfection, it combines sweet and spicy notes with a tender crumb.
Ingredients
Bread Batter
- 2 1/2 cups (315g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt (optional)
- 1 1/4 cup (315g) dairy-free milk
- 1/2 cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar (optional)
- 1 teaspoon vanilla paste
Cinnamon Swirl
- 1/3 cup (65g) packed brown sugar
- 1 tablespoon ground cinnamon
Streusel Topping (Optional)
- 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)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan. Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper to prevent sticking.
- Mix dry and wet ingredients for bread batter. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and optional salt until combined and lump-free. Add the dairy-free milk, neutral oil, optional apple cider vinegar, and vanilla paste. Whisk until the batter is smooth and well incorporated. Set aside.
- Prepare the cinnamon swirl mixture. In a small bowl, combine the packed brown sugar with ground cinnamon and mix thoroughly until evenly blended.
- Make the streusel topping (optional). In another small bowl, mix the plain flour, packed brown sugar, melted vegan butter (or margarine/coconut oil), and ground cinnamon until the mixture resembles fine crumbs.
- Assemble the loaf. Pour about one-third of the batter into the prepared loaf pan. Generously sprinkle half of the cinnamon sugar mixture over the batter; don’t hold back as this adds the signature cinnamon swirl.
- Layer the second batter and cinnamon sugar. Pour another one-third of the batter over the cinnamon sugar layer. Then sprinkle the remaining cinnamon sugar evenly on top of this layer.
- Top with remaining batter and streusel. Cover with the last third of the batter and spread evenly. If using, sprinkle the streusel topping on the very top of the loaf.
- Bake the bread. Bake in the preheated oven for approximately 1 hour. If you notice the top browning too quickly, tent the loaf pan loosely with aluminum foil to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean or with only moist crumbs attached.
- Cool and serve. Allow the bread to cool in the loaf pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing. Serve plain, with vegan butter, or toasted for extra flavor.
- Store leftovers properly. Keep the bread in an airtight container at room temperature for up to one day, refrigerate for up to three days, or freeze for up to one month for longer storage.
Notes
- Apple cider vinegar is optional but helps react with baking powder to improve the rise and texture.
- The streusel topping adds a delightful crumbly texture and extra cinnamon flavor but can be omitted for a simpler loaf.
- Ensure not to overbake; the bread should be moist inside with a tender crumb.
- This recipe is fully vegan and dairy-free, suitable for plant-based diets.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
