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    Home » Quick Bread/ Loaves » Easy Cinnamon Bread

    Easy Cinnamon Bread

    By Wendy Sondov · Published: Oct 31, 2012 · Modified: Jan 14, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

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    Easy Cinnamon Bread | The Monday Box

    Yeast and I have a difficult relationship. Baking with yeast scares me. It is so temperamental. The liquid used can’t be too hot and can’t be too cold. The room temperature, humidity, and elevation can affect rise times and baking temperature.  There is chemistry involved.  I want to be in control when I bake. (Well, to be honest, I rather like control all the time. But that’s a separate issue.) With yeast I feel like I am at the mercy of the Baking Fairy’s good graces. I have attempted recipes that no matter how carefully I follow directions, the dough won’t rise. Even after waiting hours beyond the suggested rise times, I have produced roll sized bricks and bread loaf sized  bricks. Obviously there is a steep learning curve, for me anyway, when it comes to baking with yeast. That is why I love this cinnamon bread. It uses  instant yeast but is almost as easy and goof-proof as a baking powder quick bread. There isn’t even any kneading involved. And it fills the house with the most amazing cinnamon-y smell.

    Easy Cinnamon Bread | The Monday Box

    Easy Cinnamon Bread | The Monday Box

    I have baked this recipe successfully numerous times,  as one 8 ½” x 4 ½”  loaf and as three 6” x 3” mini-loaves. I think the larger loaf stays moist longer (maybe because there is more inside surface area) but both sizes come out tasting wonderful. It is a cross between a coffee cake and a bread. The mini size is perfect for a care package. The large loaf is perfect if the care package recipient wants to share.

    Don’t let the yeast scare you off. This recipe is easy.

    Easy Cinnamon Bread | The Monday Box Easy Cinnamon Bread | The Monday Box

    Easy Cinnamon Bread

    Easy Cinnamon Bread

    This goof-proof loaf uses  instant yeast but is almost as easy as a baking powder quick bread. A delicious cross between a coffee cake and a bread.
    5 from 1 vote
    Print Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Rise time: 1 hour
    Total Time: 1 hour 55 minutes
    Servings: 1
    Calories: 3426kcal
    Author: Wendy Sondov
    Adapted From: KingArthurFlour.com

    Ingredients

    • 3 cups all-purpose flour
    • ½ cup granulated sugar
    • 2 teaspoons instant yeast
    • 1 teaspoon cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 cup milk warm
    • ¼ cup butter melted and cooled slightly
    • 1 large egg
    • 1 cup cinnamon chips
    • Cinnamon-sugar for topping (optional)

    Instructions

    • Preheat oven to 350 degrees F. Butter or spray pan (8 ½” x 4 ½” loaf, or three 6” x 3” mini loaves)
    • In a large bowl, whisk together flour, sugar, yeast, cinnamon, salt, and baking powder.
    • In bowl of electric mixer combine milk, butter, and egg. Add the dry ingredients and beat until smooth. Stir in the cinnamon chips.
    • Cover and let rest for 1 hour at room temperature. Dough will rise only slightly.
    • Dump the batter into the prepared loaf pan or divide into the three mini-loaf pans. Sprinkle tops with cinnamon-sugar.
    • Bake 35-40 minutes for large loaf and 20-25 minutes for the small loaves. Bread is done when an inserted toothpick comes out clean.
    • Cool for 5 minutes in the pan before inverting onto a rack to cool completely. The bread cuts best when cool.
    • Serve plain or toasted. Store at room temperature up to 1 week.

    Notes

    Packing tips
    • The bread will stay moist longer if it is not sliced, but for care package use, I slice it anyway for snacking convenience.
    • Wrap the loaf in two layers of plastic wrap then enclose in an airtight container or large zip-lock bag.
    • Store a room temperature for up to 1 week.

    Nutrition

    Calories: 3426kcal | Carbohydrates: 517g | Protein: 73g | Fat: 121g | Saturated Fat: 71g | Trans Fat: 2g | Cholesterol: 348mg | Sodium: 3106mg | Potassium: 1554mg | Fiber: 18g | Sugar: 220g | Vitamin A: 2111IU | Vitamin C: 1mg | Calcium: 993mg | Iron: 20mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    Comments

    1. Sophie

      September 16, 2015 at 11:00 pm

      Could I just incorporate ground cinnamon in the batter instead of using cinnamon chips?

      Reply
      • The Monday Box

        September 16, 2015 at 11:14 pm

        Hi,Sophie. There is ground cinnamon in the batter in addition to the cinnamon chips. I haven’t tried this recipe without the chips, but can tell you that the chips add a touch of sweetness, as well as cinnamon, to the bread. The recipe would certainly work without the chips, but the bread would be slightly less sweet.

        Reply
    2. Cindy

      July 5, 2014 at 9:53 pm

      where do you find cinnamon chips?

      Reply
      • themondaybox

        July 5, 2014 at 11:25 pm

        I buy Hershey’s cinnamon chips at my grocery store in the baking aisle with the chocolate chips. You can find them on Amazon if your grocery store doesn’t carry them. King Arthur Flour also sells cinnamon chips online. The King Arthur ones are delicious but a lot more expensive than the Hershey’s. I hope this helps!

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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