Vegan Cinnamon Bread – Connoisseurus Veg

by thebestworldevents.com 28 January 2024 · Vegetarian

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This vegan cinnamon bread is perfect when you’re craving a sweet snack or need a quick dessert! It’s absolutely delicious and easy to make from a handful of pantry staples. A slice of this loaf is absolutely heavenly with a cup of tea!

Sliced loaf of Vegan Cinnamon Bread on a cutting board with a bowl of cinnamon sticks in the background.

I love dessert recipes like this one, because it’s absolutely delicious and pretty cool to look at, but also: it’s SO EASY! This vegan cinnamon bread is super simple to whip up from ingredients that you probably have on hand.

I think you’ll find that this is a great recipe to have in your back pocket for lots of uses and occasions. Got company coming over and need a quick dessert? Make this and feed it to them! Stuck home with nothing to do on a snowy weekend? Make this and feed it to yourself!

If you were a fan of my vegan coffee cake, you’ll probably love this quick bread. The flavors are pretty similar, but the effort level involved in making it is substantially less.

Jump to:

Ingredients You’ll Need

Ground flaxseeds. This is for our flax egg, which is one of my favorite vegan egg substitutes.
Water.
Brown sugar. Make sure to buy organic brown sugar, to ensure it’s vegan. Conventional brown sugar may be processed using animal bone char.
Ground cinnamon.
Non-dairy milk. Any variety of non-dairy milk that you might normally drink is fine here, as long as it’s unsweetened and unflavored. I used almond milk. Need more guidance? See my guide to dairy-free milks.
Vegetable oil. You can use your favorite baking oil here. Canola oil, corn oil, and melted coconut oil are all good options.
Apple cider vinegar. See my list of apple cider vinegar substitutes for baking if you need one.
Vanilla extract.
All-purpose flour. You might also know this as white flour. Other types of flours might work with this recipe, but I haven’t tested them so I can’t guarantee results.
Sugar. Just like with the brown sugar, this should be organic.
Baking powder.
Baking soda.
Salt.
Powdered sugar. You guessed it…use organic!

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Flax egg in a liquid measuring cup with a spoon.

Make your flax egg by stirring ground flaxseeds and water together in a small container. Let the mixture sit for a few minutes to allow the flaxseeds to gel.

Mixture of cinnamon and brown sugar in a glass bowl with spoon.

Meanwhile, stir your brown sugar and ground cinnamon together in a small bowl.

Wet ingredients for quick bread batter in a liquid measuring cup.

Combine the wet ingredients: non-dairy milk, oil, apple cider vinegar and vanilla.

Dry ingredients for quick bread batter in a mixing bowl.

Whisk the dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, and salt.

Tip: Make sure your ingredients are at room temperature before using them in this recipe, or in any other baked good recipe, unless otherwise specified. This means you might need to warm up your non-dairy milk a bit.

Quick bread batter in a mixing bowl with a wooden spoon.

Pour the wet ingredients and the flax egg into the bowl with the dry ingredients. Stir the batter just until it’s fully mixed. Don’t overmix the batter.

Quick bread batter in a loaf pan topped with a layer of cinnamon brown sugar.

Pour half of the batter into a well oiled loaf pan, then top it with half of the cinnamon sugar mixture.

Gently spread the remaining batter over the cinnamon sugar layer.

Hand using a butterknife to cut a swirl pattern into an unbaked loaf of Vegan Cinnamon Bread.

Top the loaf with the remaining cinnamon sugar, then use a knife to cut a swirl into the loaf. This would look like a wavy line or an “s” as shown above.

Tip: That second layer of batter tends to stick to the cinnamon sugar layer beneath it. It’s easiest to drop the batter in dollops all over the loaf, then carefully spread them out.

Pop the loaf pan in the oven and bake your vegan cinnamon bread until a knife inserted into the center of the loaf comes out clean. Place it on a cooling rack and let it cool completely before removing it from the pan.

Mix some powdered sugar and non-dairy milk to make the icing, then drizzle it over the loaf once it’s cool.

Partially sliced loaf of Vegan Cinnamon Bread with bowl of icing on the side.

Shelf-Life & Storage

Your vegan cinnamon bread will keep in an airtight container or wrapped in plastic at room temperature for about 3 days, in the fridge for about a week, or in the freezer for about 3 months.

More Vegan Quick Breads

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Vegan Cinnamon Bread

Total Time 1 hour 5 minutes

Ingredients

2
tablespoons
ground flaxseed
⅓
cup
water
½
cup
organic brown sugar
1
tablespoon
ground cinnamon
¾
cup
unflavored and unsweetened non-dairy milk
⅓
cup
vegetable oil
1
tablespoon
apple cider vinegar
2
teaspoons
vanilla extract
2
cups
all-purpose flour
¾
cup
organic granulated sugar
2
teaspoons
baking powder
1
teaspoon
baking soda
½
teaspoon
salt

For the Icing

½
cup
organic powdered sugar
2
teaspoons
unflavored and unsweetened non-dairy milk

Instructions

Preheat the oven to 350°F and oil the bottom and sides of an 8 x 4 inch loaf pan (Note 1).
Stir the flaxseeds and water together in a small container or bowl.
Stir the brown sugar and cinnamon together in a small bowl.
In a separate container, such as a liquid measuring cup, stir together the milk, oil, apple cider vinegar and vanilla.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the milk mixture and the flax mixture to the bowl with the flour mixture. Stir everything together just until the ingredients are combined.
Pour and half of the batter into the prepared loaf pan. Spread it out with a spatula if needed.
Sprinkle half of the brown sugar mixture evenly over the batter.
Spread the remaining batter over the brown sugar mixture layer, then top the second layer of batter with another layer of the brown sugar mixture.
Use a knife to cut a swirl pattern into the unbaked loaf, making a wavy line or large “s” along the length of the pan.
Bake the loaf until a knife or toothpick inserted into the center comes out clean, 45 to 60 minutes.
Place the loaf pan onto a cooling rack and let the loaf cool completely.
While the loaf cools, stir the powdered sugar and milk together to make the icing. Add more powdered sugar it it seems to thin, or a splash more milk if it seems too thick.
Once the loaf is cool, carefully run a knife along the edges to loosen it from the pan. Invert it onto a plate then carefully flip it over. Drizzle the loaf with the icing.

Recipe Notes

I like this recipe best with an 8 x 4 inch pan because it will give you a nice tall loaf, giving the cinnamon swirl a dramatic appearance. If you only have a 9 x 5 inch pan, it will work, but the bake time could be up to 15 minutes less, so keep an eye on it.

Nutrition Facts

Vegan Cinnamon Bread

Amount Per Serving

Calories 293
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g5%

Trans Fat 0.05g

Polyunsaturated Fat 5g

Monounsaturated Fat 2g

Sodium 341mg14%

Potassium 59mg2%