Next Post
Tomato Burrata Pepperoni Pizza Dip.
This post may contain affiliate links, please see our privacy policy for details.
Crunchy on the top, soft everywhere else, this Cinnamon Crunch Quick Bread is made with maple syrup, yogurt, and white chocolate chips, then swirled with cinnamon sugar. Top this quick loaf with a cinnamon CRUNCH topping and bake away. This quick cinnamon bread recipe has the yummiest cinnamon flavor and it’s best when eaten warm, right out of the oven! Each soft slice has a little cinnamon crunch with every bite. Everyone loves this soft yet crunchy cinnamon swirl bread.
This is probably my favorite recipe of the week. You all, you all, this bread is so so yummy! It’s going to take you back to your childhood and the days you spent eating cinnamon-sugar toast or cinnamon bagels for breakfast. Nothing was/is better.
When I was a kid, my brothers and I pretty much lived off of Einstein bagels. If we weren’t eating bagels for breakfast, then maybe an Eggo waffle here or there. But we mostly it was bagels. Mom would pick up a huge batch of freshly baked sesame seed and/or plain bagels once a week. She’d package them up in freezer bags and stash them in the freezer for the week ahead.
We’d pop them in the toaster and eat them with cream cheese or butter for breakfast. Or we’d use them for sandwiches at lunch. We literally survived on bagels.
Very, very, very rarely my mom would pick up bagels from Panera Bread. And when she did, we’d beg her to grab a few cinnamon crunch bagels. I loved these bagels. Yes, you may have already read this here before, I talk about them often.
They’re best toasted, then slathered with butter. But cream cheese is obviously crazy good too.
We don’t buy the cinni-crunch bagels these days, but I can’t deny they’ve inspired a lot of recipes for me. Including this easy, yummy quick bread recipe that I am obsessed with.
This is so good and we’ll all appreciate just how easy it is.
Details
Step 1: mix the cinnamon sugar
This is literally just cinnamon and sugar, mixed, nothing fancy.
The cinnamon-sugar mixture is going to be used in the middle and on top of the bread.
Step 2: make the dough and layer
This is all made in one bowl. You’ll mix the wet ingredients with the dry ingredients and that’s it. I used maple as the sweetener. But mostly because I LOVE the warming flavor it adds to baked goods this time of year. You can also use honey, which is great too. The coconut oil keeps the bread doughy, the yogurt will add moisture and softness, and the vanilla adds flavor.
Oh, and then the white chocolate chips. Vanilla-flavored chips are classic in Panera’s crunch bagels. White chocolate chips are similar. They both add a special sweetness that’s delicious.
Once you have the dough mixed, pour half the dough into a loaf pan, sprinkle the cinnamon sugar over the dough, then add the remaining dough.
Step 3: make the cinnamon crunch
The cinnamon crunch topping is a mix of brown sugar, cinnamon, flour, and butter. Mix everything together until clumps form. Now sprinkle the clumps over the dough.
And then you bake. This quick bread will take about an hour in the oven. As the bread bakes the cinnamon melts into the sugar and butter, becoming nice and gooey. At the same time, the cinnamon topping begins to caramelize becoming crunchy.
Together they are DELICIOUS.
As the bread bakes, oh my gosh, your kitchen will smell incredible. It’s going to put you into cozy mode. I’m starting to get excited for fall!
This is a very easy quick bread, totally no fuss. Enjoy a slice or two with a pat of salted butter. Such a wonderful treat to enjoy! Oslo and Asher both loved every bite of this bread. Oslo has been eating a slice a day, but we all love this bread!
Looking for other sweet recipes? Here are a few ideas:
Cinnamon Sugar Swirled Apple Butter Bread
Maple Banana Bread with Cinnamon Spice Butter
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Brown Butter Apple Blondies with Cinnamon Maple Glaze
6 Ingredient Spiced Pumpkin Butter
Homemade Slow Cooker Maple Apple Butter
Lastly, if you make this Cinnamon Crunch Quick Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Swirl Crunch Quick Bread
Servings: 1 loaf
Calories Per Serving: 384 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1/3 cup melted coconut oil
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup maple syrup or honey
- 2/3 cup milk
- 2 cups all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup white chocolate chips or chopped chunks
Cinni Crunch
- 1/2 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- 1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.2. Combine the sugar and cinnamon.3. In a large bowl, stir together the coconut oil, maple syrup (or honey), yogurt, egg, vanilla, and milk, until combined. Add the flour, baking soda, and salt, and mix until just combined. Fold in the white chocolate.4. Spoon half the batter into the prepared bread pan. Sprinkle with the cinnamon sugar, leaving 1 tablespoon reserved for topping. Evenly spoon the remaining batter over the sugar. Sprinkle over the remaining cinnamon sugar.5. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon. Spoon clumps of the brown sugar mix over the loaf. 6. Bake for 55-60 minutes, or until the center is just set. Remove the bread and let cool, or enjoy warm slathered with salted butter. YUMMMM!
Notes
About 8 servings per loaf
This post was originally published on August 22, 2023
I’ve made this a bunch of times. It’s sooo good. Everyone loves it—toddlers, adults and everyone in between. I literally bring it to every brunch. Is there any way to make it in a Bundt cake pan?
Hi Hadley,
Thanks so much for making this recipe so often! I have never tried in a bundt cake pan, you would probably need to double the recipe. Let me know if you give it a try!
Is it okay to use almond milk instead of cow’s milk? And olive oil instead of coconut oil?
Hi Emma,
Yes, both of those will work nicely for you. I hope you love this recipe, please let me know if you give it a try!
Could this be made without the white chcolate chips?
Hi Megan,
Yes, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try!
Absolutely excellent. Followed the recipe exactly and it was delicious.
Hey Valerie,
Wonderful! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you!
We have an egg allergy in our family. Would it be worth it trying to use a flax egg?
Hi Lexi,
I definitely think you could go ahead and give that a try. I hope you love this recipe!
Haven’t tasted it yet for a dinner we are having but MY GOD the house smelled devine! Can’t wait to try it! As an adult, you can have cake for dinner right? LOL
Yay! Love to hear this, Wanda! Thanks so much for making this recipe and your feedback. Happy Sunday!
Hi. As soon as I added the egg and yogurt and milk and vanilla, the coconut oil hardened back up. I started over with vegetable oil. Any thoughts?
Hi Nancy,
Were all of your ingredients at room temp? If everything was cold then that’s the issue here. I hope this helps for next time!
Hi! Can I use sugar instead of honey/syrup?
Hi Tracey,
So sorry, I have not tested that with this recipe, but I don’t see why it wouldn’t work for you. Please let me know if you give this recipe a try, I hope you love it! x
Made it today and it’s AMAZING!! Thank you!
Hi Julie,
Big thanks for making this recipe and sharing back. So glad it hit the spot! Have a great Friday!
This is so good ! Want to make ahead for a gathering … maybe the day or two before .. how to store it ? Thanks !
Dorothy
Thanks so much, Dorothy! Yes, you can make this ahead and store in an airtight container in the fridge, that will work nicely for you! Happy Friday!
Any suggested substitutions for yogurt if sensitive to dairy?
Hi Erica,
A dairy free yogurt will work nicely for you. CocoJune is a great brand and Siggi’s also makes dairy free yogurt. I hope this helps! xx
Thoughts on subbing the yogurt for pumpkin??
Hey Dara,
I don’t see why that wouldn’t work for you! Here are some other pumpkin recipes you might enjoy:
https://fett-weg.today/cinnamon-swirl-chocolate-chip-pumpkin-butter-bread/%3C/a%3E%3Cbr /> https://fett-weg.today/cinnamon-pumpkin-butter-bread/%3C/a%3E%3Cbr /> https://fett-weg.today/pumpkin-butter-cinnamon-roll-bread/%3C/a%3E%3Cbr /> I hope this helps! xT
What would you substitute for coconut oil?
Hi Morgan! You could use melted butter or vegetable oil! 🙂 xT
This bread is delicious! The first time I made it, I baked it on convection bake and it dried out (although still tasty). I tried it again on regular bake for 55 minutes and it is super moist. I am so glad I gave it another try. I am planning to try making mini loaves to give out for Mother’s Day. Thanks for another great and easy recipe.
Hi Rachel,
Love to hear this! Thanks for making this recipe and your feedback:) Have a wonderful Mother’s Day! 💐
Hi! Can this be made in mini loaf pans?
Hey Alexa,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
How did your mini loaves turn out? I wanted to try this too