This vegan cinnamon quick bread recipe offers a delightful and cruelty-free twist on a classic favorite. With a preparation time of just 20 minutes and a cook time of 1 hour, this bread is a quick and easy treat for both novice and experienced bakers. The combination of all-purpose flour, granulated sugar, and baking powder results in a fluffy and moist texture that mirrors the indulgent taste of cinnamon rolls.

The incorporation of dairy-free milk and neutral-flavored oil ensures that this recipe remains entirely plant-based, while the optional addition of apple cider vinegar or lemon juice adds a touch of acidity that contributes to the bread’s tender crumb. The cinnamon swirl mixture, made from brown sugar and ground cinnamon, provides a burst of warm, sweet flavor that permeates every slice. For those looking to elevate the decadence, an optional streusel topping, crafted from a blend of flour, brown sugar, vegan butter, and cinnamon, adds a delightful crumbly layer.

Assembling the bread involves layering the cinnamon swirl generously between portions of the cake batter, creating a beautiful marbled effect. The result is a visually appealing loaf that captures the essence of cinnamon rolls in a simpler, bread form. Baking the bread for an hour yields a golden-brown crust, and testing with a toothpick ensures the perfect balance of moistness. Whether enjoyed fresh out of the oven, toasted, or with a slather of vegan butter, this cinnamon quick bread promises a delightful and compassionate indulgence. With versatile storage options, this recipe allows you to savor the flavors for days to come, making it an ideal choice for a wholesome and satisfying vegan treat.

Vegan Cinnamon Bread

Easy vegan cinnamon quick bread made with no yeast. This bread is fluffy, moist and tastes like cinnamon rolls!

Prep Time20minutes mins

Cook Time1hour hr

Total Time1hour hr 20minutes mins

Cuisine: American, Vegan

Servings: 10

Author: Anthea


Vegan Cinnamon Bread

  • ▢2 ½ cups (315g) all-purpose plain flour
  • ▢1 cup (200g) granulated sugar
  • ▢3 teaspoons baking powder
  • ▢Pinch of salt, optional
  • ▢1 ¼ cup (315g) dairy-free milk
  • ▢½ cup (125g) neutral flavored oil
  • ▢1 tablespoon apple cider vinegar, optional (note 1)
  • ▢1 teaspoon vanilla extract, optional

Cinnamon Swirl

  • ▢⅓ cup (65g) packed brown sugar
  • ▢1 tablespoon ground cinnamon

Optional: Streusel topping (see note 2 for alternatives)

  • ▢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
  • ▢½ teaspoon ground cinnamon

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To make the bread:

  • Preheat your oven to 180°C (355°F). Line an 8 inch (20 cm) loaf tin with parchment paper.
  • Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl. Whisk until there are no lumps. Add all the wet ingredients (milk, oil, optional vinegar and vanilla) and whisk until smooth. Set aside.

To make the cinnamon swirl mixture:

  • Add the sugar and cinnamon to a small bowl. Mix until combined.

Optional: To make the streusel topping:

  • Add all ingredients to a small bowl and mix until it resembles a fine crumbly mixture.

Assembling the bread:

  • Pour about ⅓ of the cake batter into your loaf pan. Generously sprinkle ½ of the cinnamon mixture on top. It will look like a lot of cinnamon which is right!
  • Pour another ⅓ of the cake batter on top. Sprinkle the remaining cinnamon sugar on top. Cover with the remaining cake batter.
  • Sprinkle the streusel topping on top.

Baking and storing the cinnamon bread:

  • Bake the cinnamon bread for 1 hour. If the top is browning too quickly, tent the loaf pan with alumiunium foil. The bread is ready when you can insert a toothpick in the middle and there’s no wet batter on it. Some crumbs on the toothpick are fine, as this is a moist bread.
  • Allow the cinnamon bread to cool in the loaf tin for 10 minutes then cool on a wire rack. Slice and serve as is, with some vegan butter or toasted.
  • Store the bread in an airtight container at room temperature for one day, in the fridge for up to 3 days or in the freezer for up to 1 month.


  1. Alternatively, you can use 1 tablespoon lemon juice. Sometimes, acid is added to cakes as it creates a more tender crumb. In vegan cakes, it helps replaces some of the functions of eggs!
  2. Alternatively, you can top the cinnamon bread with 2 tablespoons of the cinnamon sugar mixture or plain. See the post above for more recommendations.


Serving: 1 slice without toppings | Calories: 335kcal | Carbohydrates: 52g | Protein: 3g | Fat: 13g | Sodium: 171mg | Potassium: 48mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 127mg | Iron: 2mg