Best Cinnamon Loaf Recipes

CINNAMON LOAF

Steps:

• In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CINNAMON COFFEE CAKE LOAF

Steps:

• In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
• In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.
• Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

APPLE CINNAMON LOAF

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
• 2. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
• 3. Combine the flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.
• 4. Pour half the batter into prepared pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apples into batter.
• 5. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
• 6. Bake in preheated oven until a toothpick inserted in center of loaf comes out clean, 30-40 minutes. This recipe took 65 minutes in my oven.

CINNAMON COFFEE CAKE LOAF

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, 1-1/2 teaspoons cinnamon and salt. In another large bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. , Pour half of the batter into a greased 9x5-in. loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Sprinkle with half the cinnamon-sugar mixture; cut through batter with a knife to swirl the topping. Repeat. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

APPLE CINNAMON LOAF

Steps:

• 1. Preheat oven to 350. Grease and flour a 9x5 inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer intil smooth and creamy. Beat in eggs, one at a time, until uncorporated; add vanilla extract.
• 2. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apple and half the brown sugar cinnamon mixture. lightly pat apple mixture into batter.
• 3. Pour remaining batter over apple layer; top with remaining apple and add more brown sugar cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using finger or spoon.
• 4. Bake 40-50 minutes, until a toothpick inserted in center of the loaf comes out clean. (Cooking time may vary, one report of 60 minutes)

CINNAMON COCONUT LOAF

Steps:

• In a small bowl, stir together coconut, brown sugar, and cinnamon.
• Measure flour, baking powder, baking soda, and salt into a bowl; mix well.
• In a mixing bowl, beat eggs until frothy. Beat in oil and sugar. Blend in sour cream. Add flour mixture, and stir until combined. Put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. Sprinkle 1/2 of the cinnamon mixture over batter. Top with remaining batter by putting dabs here and there. Sprinkle remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.

CINNAMON STREUSEL LOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour the bottom of a 9x5-inch loaf pan.
• In a mixing bowl, combine all the ingredients for the loaf, beating until well mixed, about 3 minutes.
• Pour into prepared pan.
• In a small bowl, combine all streusel ingedients, mixing until it is crumbly.
• Sprinkle streusel evenly over batter, and swirl with a knife to marble somewhat.
• Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
• Cool 10-15 minutes in the pan, then finish cooling on a wire rack.
• Refrigerate unused portions.

CINNAMON BUBBLE LOAF

Steps:

• Heat oven to 375°F. Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In small bowl, mix 2 tablespoons granulated sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick™ mix, 1/3 cup granulated sugar, 3 tablespoons softened butter, the milk, vanilla and egg until soft dough forms.
• Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar. Drizzle 2 tablespoons melted butter over dough balls.
• Bake 25 to 30 minutes or until golden brown. Cool in pan on cooling rack 10 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
• Loosen sides of loaves from pan; remove loaf from pan to cooling rack. Drizzle glaze over loaf. Serve warm.

YUMMY SOUR CREAM CINNAMON LOAF

Steps:

• To begin: Prehat oven to 350 degrees. Grease and flour a 9 x 5" loaf pan.
• Batter:.
• First, in a small bowl stir together the flour, baking powder, baking soda, and salt. Set aside.
• In a medium size bowl, cream the softened butter and 1 Celsius sugar until fluffy (about 4-5 minutes). Add the eggs and vanilla flavoring and mix until blended.
• Add the sour cream and the milk; blend at low speed and mix well.
• Add the flour mixture and mix well until all is incorporated.
• Cinnamon Mixture:.
• In a small bowl, mix together the sugars, cinnamon, and allspice. Set aside 1/4 of this to go on top of the loaf.
• Spoon half of the batter into the prepared loaf pan.
• Spoon 3/4's of the cinnamon mixture over the batter in the pan.
• Spoon the remainder of the batter over top.
• Take a small spatula and cut through the batter and cinnamon mixture to form swirls.
• Sprinkle the remaining cinnamon mixture over the top of the loaf.
• Bake 50-60 minutes or until a toothpick comes out clean.
• Cool 10 minutes before turning out of the pan.
• Enjoy!

CINNAMON LOAF

Steps:

• Beat all ingredients and spread half of the mixture in a loaf pan.
• Mix together the cinnamon mixture and spread over first layer.
• Put on remaining cake batter and cut through with a knife.
• Bake at 350F for 45-50 minutes.

CINNAMON APPLESAUCE LOAF

Steps:

• Heat oven to 350°F.
• In medium bowl combine first four ingredients.
• In large bowl blend applesauce, sugar, egg substitute and margarine.
• Stir in flour mixture until just blended.
• Batter will be lumpy, mix in raisins.
• Spoon batter into greased 9"x5"x2" loaf pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
• Drizzle with glaze if desired and serve.

CINNAMON BUBBLE LOAF

Steps:

• Heat oven to 375. Grease bottom and sides of a 9 x 5" loaf pan with shortening or cooking spray. In small bowl mix 2 T sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick, milk, 1/3 c sugar, 3 T softened butter, vanilla and egg until soft dough forms. Shape dough into 1" balls; roll in cinnamon sugar. Place dough randomly in pan. Sprinkle with any remainng cinnamon sugar; drizzle 2 T melted butter over dough balls.
• Bake 25-30 minutes or until golden brown. Let stand in pan 10 minutes. Meanwhile, mix glaze ingredients in small bowl, until smooth and thin enough to drizzle.
• Remove loaf from pan to cooling rack. Drizzle glaze over loaf. Cut into slices.

CARROT, APPLE AND CINNAMON LOAF (LIGHT)

Steps:

• Preheat the oven to 350°F Lightly spray an 8 1/2-by 4 1/2-inch loaf pan with vegetable oil.
• Mix the oil, eggs, granulated sugar, cinnamon, nutmeg, vanilla and yogurt in a large bowl or food processor until well combined. Stir in the carrot, apple and raisins.
• Combine both flours with the baking powder and baking soda in a separate bowl, mixing well. Add to the egg mixture and stir just until combined. Pour the batter into the prepared loaf pan. Sprinkle with the brown sugar and bake in the center of the oven for 35 to 40 minutes, or until a tester inserted in the middle of the loaf comes out clean.
• Cool in the pan for 15 minutes, then turn out onto a rack. Serve warm or at room temperature.

CINNAMON-CHIP AND PECAN LOAF CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan. Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel).
• Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, pecans, cinnamon, and allspice. Pour cake batter into prepared pan. Sprinkle with streusel.
• Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes. Turn cake out onto rack. Place streusel side up and cool 20 minutes. Serve warm or at room temperature.

CHRISTMAS CINNAMON LOAF

Steps:

• Heat oven to 350 degrees.
• Coat a rimmed baking sheet with nonstick cooking spray.
• Mix together the brown sugar, butter and cinnamon.
• Roll dough to a 12x10-inch rectangle.
• Top with sugar mixture.
• Starting at one long side, fold dough in thirds to enclose filling.
• Pinch seam tightly to seal.
• Pinch ends and tuck under.
• Set on baking sheet, seam-side down; cover with plastic wrap.
• Place in a warm spot; let rise for 30 minutes to an hour, until doubled in size.
• Remove plastic wrap.
• Bake at 350 degrees for 25 minutes, until puffed and golden.
• Blend confectioners' sugar and mix until smooth.
• Spread over still-warm loaf.
• Cut into slices.

HUNGARIAN CINNAMON LOAF

Steps:

• In the bowl of a standing electric mixer fitted with the dough hook, dissolve the yeast in 1/4 cup of the warm milk. Sprinkle with a pinch of the sugar and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low speed and add the remaining 1 cup milk, 1/2 cup of the sugar, the 1 cup melted butter, the egg yolks, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining 1 1/2 cups flour and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
• Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Put the dough in a large bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
• Combine the remaining 1/2 cup sugar and the cinnamon in a small bowl. Brush the bottom and sides of a 9-by-5-inch loaf pan with melted butter.
• On a lightly floured work surface, roll the dough into a rectangle about the size of the loaf pan. Brush the surface of the dough with melted butter and sprinkle the cinnamon sugar evenly across. Roll the dough up, jelly-roll style, into a long cylinder, and pinch the seam closed. Put the dough in the prepared loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time, until the top of the dough is nearly level with the top of the loaf pan, about 20 minutes.
• Preheat the oven to 350°F. Brush the dough with more melted butter.
• Bake until your kitchen smells like cinnamon and the bread is golden brown, 45 minutes to 1 hour. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

TENDER CINNAMON NUT LOAF

Steps:

• In a small bowl, combine the nuts, sugar, butter and cinnamon. Separate biscuits; flatten slightly. Place about 1/2 teaspoon of nut mixture on one side of each biscuit; fold other side over filling. Press edges with a fork to seal. Forming five rows, arrange biscuits folded side down in a greased 8x4-in. loaf pan. Spoon remaining nut mixture over top. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Meanwhile, in a small bowl, combine confectioners' sugar and milk; drizzle over warm bread. Cut into slices or pull apart.

CINNAMON APPLE OAT LOAF (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

CINNAMON NUT LOAF

Steps:

• In a bowl, combine 1 cup bread mix and yeast. Add water, egg and 2 tablespoons butter; beat until smooth. Stir in enough remaining bread mix to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , On a floured surface, roll dough into an 18x8-in. rectangle. Brush with remaining butter. Combine sugar, nuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a sort side; seal edges. Place seam side down in a greased 9x5-in. loaf pan. Place a heat-proof bowl on work surface; fill half full with boiling water. Cover bowl with a baking sheet. Place loaf pan on baking sheet; cover and let rise for 20 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack. Combine icing ingredients; drizzle over loaf.

CINNAMON RIBBON LOAF

Steps:

• In a small bowl mix yeast and warm water. Add about a teaspoons of the granulated sugar and a teaspoons of flour. Stir and set aside to "proof."
• Within about 10 minutes, the yeast should be rising up the sides of the bowl.
• While the yeast is proofing, Combine the lukewarm milk, the rest of the 1/2 cup of granulated sugar, the salt, and the veg. oil.
• Add enough flours to make a thick batter (like a thick pancake batter). Normally, I do this all in my Kitchenaid stand mixer and beat it on med. speed for 2 minute to get some air into it and get the gluten starting to form.
• Add your eggs and beat them into the batter.
• Stir in the yeast.
• Add enough of the remaining flour to make a soft dough. If you are using part whole wheat flour, add that to the batter first.
• Turn your oven on so that it preheats to about 200 degrees ("warm"). Then turn the oven off.
• Knead your dough on a floured surface until it is smooth and satiny. Keep working in what's left of the 5 cups of flour until the dough stops sticking to your hands and you can form a nice round ball out of it that will hold it's shape pretty well. It may actually take more than the 5 total cups of flour.
• Butter a large bowl (basketball size) or spray it with cooking spray.
• Place dough in bowl and grease the top of your ball of dough. Cover the bowl with plastic wrap that you have greased, and then over that I recommend putting a cotton dish towel that you have wet down and wrung out.
• Slide the bowl into the warm oven, making sure the oven has been turned off for at least 5 minute before you put the dough in to rise. Rising will take approximately 1.5 hours, but start checking after an hour. When the dough has doubled in size or reached the top of the bowl, it is ready to shape.
• To shape the dough, turn it out onto a lightly floured surface. It will deflate, which is normal. Sprinkle a little flour over the top and roll the dough out to a rectangle that is about 24" long x 12" wide.
• Spread the dough with 1 stick of the softened butter.
• Mix together the filling ingredients. Save back about 1/4 cup and generously sprinkle the rest over the dough. Use your hands to pat the filling mix down into the dough a bit.
• Fold the dough into thirds, so that you have an oblong about 24" x 4". Cut this into about 15 equal-sized strips.
• Put 1 tablespoons of melted butter into the bottom of 3 (9x5) loaf pans.
• Sprinkle 1/3 of the remaining filling mix over the top in a light layer.
• Each pan will hold about 5 of the strips of dough. Turn them on their sides and snake them back and forth into the pan until they fit. It's not an exact science, so just play with it.
• Cover and let rise until the dough reaches the top of the pan-about another 30 min or so.
• Bake at 375 for about 20-25 minute (If you have dark pans, reduce temperature to 350.) They should be golden brown, but not burnt. If after 20-25 minute you aren't sure if they are done in the middle, turn the oven off and let them sit in there for another 5 minute The tops will not brown anymore, but the insides will finish cooking.