Fluffy Cinnamon Crunch Bread

Bread sliced front-facing on a wood table.

5 from 2 votes

If you love tender and delicious quick breads, you're in for a treat with this Fluffy Cinnamon Crunch Bread recipe! This delightful creation features a moist, soft interior crowned with a crunchy crumb infused with comforting cinnamon + brown sugar. Adding both texture and sweetness to every bite. Gluten-free option.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Servings: servings

Calories: 391kcal

Author: Shanika

Ingredients

CINNAMON BREAD:

2 cups organic all-purpose flour
½ cup organic cane sugar
2 tsps baking powder
2 tsps ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
2 large organic eggs, at room temp.
¼ cup Almond milk, at room temp. (You can use whole milk or your fave plant-based milk)
¼ cup Greek yogurt, unsweetened
⅓ cup vegetable oil
1 teaspoon vanilla extract

CRUNCH TOPPING:

½ cup organic all-purpose flour
½ cup organic brown sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, softened

US Customary - Metric

Instructions

TO MAKE THE CINNAMON BREAD:

Preheat your oven to 375 degrees Fahrenheit and lightly grease it using butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
In a large bowl, combine the eggs, oil, yogurt, vanilla, and milk, whisking them together until combined and smooth.
Next, add in the flour, baking powder, sugar, cinnamon, nutmeg, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX!
Pour/scoop the batter into the prepared loaf pan and evenly spread it out.

TO MAKE THE CRUNCH TOPPING:

Add the flour, brown sugar, cinnamon, and softened butter into a medium bowl, combining them together using a pastry blender or fork until the mixture is "crumbly-like".

BAKE THE BREAD:

Now, evenly sprinkle the crunch topping atop your bread batter until fully covered and place it in the oven. Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!
Bon Appetit!

Notes

STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days. You can freeze leftovers by wrapping the whole loaf in aluminum foil. Store it in a zip-top bag. Squeeze as much air out as you can without smooshing the bread.
SWEETENER: If you choose to opt out of cane sugar, you can always substitute with organic brown sugar, maple syrup, Agave, or Date syrup as well. NOTE: If using a liquid sweetener, be sure to reduce the milk by half, if needed.
OIL: Instead of vegetable oil, you can also use melted unsalted butter, olive oil, or coconut oil, if preferred.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**

Nutrition