Vegan Cinnamon Bread – Connoisseurus Veg

by thebestworldevents.com 28 January 2024 · Vegetarian

[ad_1]

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!