Sweet Bread Recipe with Cinnamon: Soft Crumb

Bake the Most Irresistible Sweet Bread Recipe with Cinnamon

The moment the oven door cracks open, a warm, spiced cloud of steam hits your face, smelling exactly like a hug from your favorite grandmother. There is a specific kind of magic that happens when 15g ground cinnamon meets melting butter and 10ml pure vanilla extract in a hot oven.

It’s not just a scent; it’s an atmosphere. I remember the first time I nailed this recipe, my entire kitchen felt like it had been transformed into an old world bakery, and the way that sugar crust makes a tiny snap when you first slice into it is pure satisfaction.

We’ve all been there with quick breads that turn out like bricks or, even worse, "sweet bread" that tastes like nothing but flour. This Sweet Bread Recipe with Cinnamon is my hard won solution to the dry loaf blues. It skips the fuss of yeast but keeps that old-fashioned soul we all crave.

You aren't just baking a loaf; you're creating a centerpiece for your morning coffee that actually stays moist for days on end, thanks to a few clever chemistry tricks I picked up after many failed, crumbly attempts.

You can expect a loaf that doesn't require a stand mixer or hours of kneading. We are aiming for a texture that sits right between a dense pound cake and a fluffy muffin. It's rich, it's aromatic, and it’s honestly dangerous to keep on the counter because you’ll find yourself "leveling off" the loaf one sliver at a time until half the bread is gone.

Trust me, I’ve done it more times than I care to admit.

The Magic Behind This Golden Crumb

The Yogurt Lift: The lactic acid in 240ml full fat Greek yogurt reacts with 5g baking soda to create immediate carbon dioxide bubbles for a superior rise.

Dual Leavening Synergy: Using both baking powder and baking soda ensures the bread rises quickly in the heat while maintaining a stable structure as it sets.

Fat Saturation: 120ml melted unsalted butter coats the flour proteins, which limits gluten development and guarantees a tender, velvety crumb rather than a chewy one.

The Capillary Effect: Swirling the cinnamon sugar creates tiny pockets of moisture where the sugar liquefies, preventing the interior from drying out during the 50 minutes bake time.

When you are deciding how much to bake, remember that this bread is quite rich. While a standard 9x5 pan technically serves 10, if you're hosting a brunch, people will definitely come back for seconds. If you love the aroma of this bread, you'll find similar comfort in my Homemade Cinnamon Rolls recipe. Both recipes rely on that high-quality cinnamon hit to carry the flavor home.

Understanding Every Gram of Your Batter

This list is the heart of our Sweet Bread Recipe with Cinnamon. Using 375g of flour gives us enough "heft" to support the heavy cinnamon sugar ripple without the loaf collapsing in the center.

I once tried substituting the yogurt with skim milk, and let me tell you, it was a disaster the bread was thin, sad, and lacked that signature tang. Stick to the full fat yogurt; the extra lipids make a world of difference in the final mouthfeel.

Selecting Your Elements and Alternatives

• 375g All Purpose Flour: The backbone of the loaf.
  • Substitute: 1:1 gluten-free baking flour (with xanthan gum). Why this? Provides enough protein to hold the heavy cinnamon swirl.
• 120ml Melted Unsalted Butter: Provides that rich, Southern bakery flavor.
  • Substitute: Neutral oil like avocado oil. Why this? Oil makes the bread even more moist but loses the butter flavor.
• 240ml Full Fat Greek Yogurt: The secret to a soft cinnamon bread recipe.
  • Substitute: Sour cream (full fat). Why this? Similar acidity and fat content for that velvety texture.
• 200g Granulated Sugar: Sweetens the batter and aids in browning.
  • Substitute: Light brown sugar. Why this? Adds a molasses note but makes the loaf slightly denser.
• 15g Ground Cinnamon: The star of the show.
  • Substitute: Pumpkin pie spice. Why this? Adds notes of clove and ginger for a seasonal twist.
• 10ml Pure Vanilla Extract: Rounds out the spices.
  • Substitute: Almond extract (use only 2ml). Why this? Very potent; adds a professional "bakery" scent.

Chef Tip: Freeze your butter for 10 minutes before melting it. It sounds counter intuitive, but cold butter that is quickly melted over low heat retains more milk solid integrity, which I’ve found leads to a better crust.

Tools for the Perfect Loaf Height

You don't need a spaceship to bake great bread, but a few specific items make this Easy Amish Cinnamon Bread Recipe much more consistent. First, a standard 9x5 inch loaf pan is non negotiable. If you use a pan that is too large, the bread will be flat and won't develop those beautiful "cracks" on top.

I highly recommend using parchment paper to line the pan, leaving a "sling" (excess paper hanging over the sides) so you can lift the bread out without breaking that delicate sugar crust.

A sturdy whisk and a silicone spatula are your best friends here. You want to whisk the dry ingredients thoroughly to distribute the 5g baking powder and 5g baking soda evenly. If you have a kitchen scale, use the gram measurements provided in the official data.

Volume measurements like "cups" can vary wildly depending on how you pack the flour, and 375g of flour is much more precise than "about 3 cups." A small offset spatula also helps for swirling the cinnamon sugar into the batter without over mixing.

Mastering the Swirl and the Bake

1. Prep the oven. Preheat to 350°F (175°C) and grease your 9x5 loaf pan thoroughly. Note: A hot oven is crucial for that immediate "spring" in the batter.
2. Combine the swirl. Mix 100g granulated sugar, 15g ground cinnamon, and 2g nutmeg in a small bowl. The mixture should look like dark, wet sand.
3. Whisk dry ingredients. In a large bowl, sift together 375g all purpose flour, 200g sugar, 5g baking soda, 5g baking powder, and 3g fine sea salt.
4. Whisk wet ingredients. In a separate bowl, blend 240ml Greek yogurt, 120ml melted butter, 2 large eggs, and 10ml vanilla extract until the mixture is pale and completely smooth.
5. Merge the mixtures. Pour the wet ingredients into the dry. Fold gently until no white streaks of flour remain.Note: Over mixing will make the bread tough and rubbery.
6. Layer the batter. Pour half of the batter into the prepared pan. It should be thick and velvety.
7. Add the spice. Sprinkle half of the cinnamon sugar mixture evenly over the bottom layer of batter.
8. Repeat the layering. Top with the remaining batter, then finish with the rest of the cinnamon sugar.
9. Create the marble. Use a knife to swirl through the layers in a figure eight motion 3-4 times. Do not over swirl or the layers will muddy together.
10. Bake until golden. Bake for 50 minutes until the top is deeply bronzed and a toothpick comes out with only a few moist crumbs.

Chef Tip: Add a teaspoon of espresso powder to the cinnamon sugar mixture. You won't taste the coffee, but it deepens the "old fashioned sweet bread recipe" flavor profile significantly.

Fixing Flat or Sticky Loaf Mishaps

One of the most common issues with any Sweet Bread Recipe with Cinnamon is the dreaded "sunken center." This usually happens because the oven was opened too early, causing a temperature drop before the structure of the bread was set. Another culprit is expired leavening agents.

If your baking soda is older than six months, it might not have the strength to lift 375g of flour and yogurt.

The Role of Temperature

The temperature of your ingredients matters more than you think. If you use cold eggs and cold yogurt, they will cause the 120ml melted butter to clump up into tiny little pebbles. This results in an uneven crumb and a "greasy" bottom.

Always pull your dairy out of the fridge 30 minutes before you start. If you're in a rush, you can place the eggs in warm water for 5 minutes and microwave the yogurt for 10 seconds just to take the chill off.

Common Mistakes Checklist

• ✓ Never over mix the batter; stop as soon as the last streak of flour disappears.
• ✓ Always use full fat Greek yogurt or sour cream for the necessary lipid content.
• ✓ Ensure your oven is fully preheated; use an internal thermometer to verify 350°F.
• ✓ Let the bread cool in the pan for at least 15 minutes to allow the structure to set before moving.
• ✓ Don't skip the nutmeg it's the secret ingredient in Grandma's old fashioned cinnamon bread recipe.

Fun Variations and Personal Twists

If you want to take this Best cinnamon bread recipe to the next level, you can easily adjust it for the seasons. For a "Cinnamon Crunch" version, add 50g of chopped pecans or walnuts to the cinnamon sugar mixture. The fats in the nuts will roast as the bread bakes, creating a savory contrast to the sweet batter. For those who love a bit of fruit, folding in 100g of finely diced Granny Smith apples creates a wonderful How to Bake recipe vibe right inside the loaf.

Scaling the Recipe

Scaling Down (½ Batch): Use a 4x4 mini loaf pan. Reduce bake time to 30-35 minutes. Use 1 large egg and half of all other gram measurements. Scaling Up (2x Batch): Bake in two separate 9x5 pans.

Do not try to bake one massive loaf or the outside will burn before the inside cooks. You can bake both pans side-by-side on the middle rack, leaving 2 inches of space between them for airflow. Increase bake time by 5-10 minutes if needed.

If you are looking for a quicker morning treat, you might want to try this How to Make recipe. It offers a similar cinnamon sugar satisfaction but in a fraction of the time. However, for that true, old-fashioned bakery experience, sticking with the scratch made loaf is always the winner.

Debunking Cinnamon Bread Myths

One major misconception is that adding more cinnamon will always result in a better loaf. In reality, cinnamon is actually a mild anti fungal and can inhibit yeast (though not an issue for our quick bread), but more importantly, too much cinnamon can make the bread taste "dusty" or bitter.

15g is the sweet spot for a 375g flour base. Anything more tends to overwhelm the delicate notes of the butter and vanilla.

Another myth is that you must use milk for a "traditional" sweet bread. Actually, many old-fashioned recipes from the Depression era used soured milk or cream because it provided a better rise and a more tender crumb.

Our use of Greek yogurt is simply a modern, more consistent way to achieve that same chemical reaction that our grandmothers were after with their "soured" ingredients.

Keeping Your Bread Fresh and Moist

Storage: Once completely cooled, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. Do not refrigerate, as the cold air will pull moisture out of the starch molecules, making the bread feel stale faster.

Freezing: This bread freezes beautifully. Wrap the whole loaf (or individual slices) in plastic wrap, then a layer of aluminum foil. It will stay fresh for up to 3 months. To thaw, leave it on the counter for a few hours or microwave individual slices for 20 seconds.

Zero Waste Tip: If you find yourself with a few dry slices at the end of the week, don't throw them away! This Soft cinnamon bread recipe makes the world's best French toast. The sugar crust caramelizes in the pan, and the dense crumb soaks up the egg custard without falling apart.

You can also cube it, toast it, and use it as a "dessert crouton" over vanilla bean ice cream.

Best Ways to Enjoy Your Slice

While this Sweet Bread Recipe with Cinnamon is a star all on its own, I love serving it slightly warm with a thick smear of salted butter. The salt cuts through the 200g of sugar in the batter and makes the cinnamon pop.

If you're feeling fancy, a drizzle of maple syrup or a dollop of honey sweetened ricotta cheese takes it into "dessert for breakfast" territory.

For a true Southern experience, serve a thick slice alongside a cup of strong, black coffee. The bitterness of the coffee balances the sweetness of the loaf perfectly. It's also a fantastic addition to a brunch board, sliced thin and served next to fresh berries and sharp cheddar cheese trust me on the cheese, it's a game changer!

No matter how you serve it, this loaf is about slowing down and enjoying a moment of pure, baked comfort.