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Vegan Cinnamon Swirl Quick Bread Recipe

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4.1 from 64 reviews

Delicious and moist Vegan Cinnamon Swirl Quick Bread featuring a cinnamon sugar swirl and a sweet vanilla glaze, perfect for breakfast or a cozy snack. This dairy-free and egg-free bread combines warm cinnamon flavors with a tender crumb, all made with simple pantry ingredients and baked to perfection.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Cinnamon Sugar Mixture

  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon

Bread Batter

  • 3/4 cup unsweetened soy milk
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 1/2 cup melted vegan butter
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons vegan cream (or soy milk)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prepare: Preheat your oven to 350°F (177°C) and line a standard 9×5 inch loaf pan with parchment paper for easy removal after baking.
  2. Cinnamon sugar: In a small bowl, mix together the brown sugar and ground cinnamon, then set aside to use later for the swirl and topping.
  3. Bread batter: In a large bowl, whisk the soy milk with lemon juice, granulated sugar, melted vegan butter, and vanilla extract until well combined. Add the flour, baking powder, and salt, mixing gently with a large spoon until just combined—avoid over mixing to keep the bread tender.
  4. Pour in pan with cinnamon swirl: Spread half of the batter evenly into the prepared loaf pan. Sprinkle most of the cinnamon sugar mixture over this layer, reserving about 2 tablespoons for the top. Pour the remaining batter over the cinnamon sugar layer, spreading carefully without mixing the layers. Sprinkle the reserved cinnamon sugar on top. Using a butter knife, make a large swirling motion to create the cinnamon swirl pattern in the batter—be careful not to over swirl to maintain the distinct layers.
  5. Bake: Place the loaf pan on the center rack of the oven and bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.
  6. Cool: Allow the bread to cool in the pan for about 30 minutes. Then carefully remove the bread from the pan using the parchment paper and transfer it to a cooling rack lined with parchment to catch any glaze drippings.
  7. Glaze: In a small bowl, whisk together the powdered sugar, vegan cream (or soy milk), and vanilla extract until smooth. Drizzle this glaze over the cooled bread and let it set for about 20 minutes before slicing and serving.

Notes

  • Use vegan butter and plant-based milk to keep this recipe 100% vegan.
  • Do not over mix the batter to ensure a tender crumb.
  • Be gentle when creating the cinnamon swirl to maintain a beautiful pattern without blending the layers too much.
  • Check the bread’s doneness by inserting a toothpick to make sure it comes out clean.
  • The glaze can be adjusted in thickness by adding more or less vegan cream.
  • Leftover bread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 60-75 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-cinnamon-swirl-quick-bread-recipe/