I think you’ll find that this is a great recipe to have in your back pocket for lots of uses and occasions. Got company coming over and need a quick dessert? Make this and feed it to them! Stuck home with nothing to do on a snowy weekend? Make this and feed it to yourself! If you were a fan of my vegan coffee cake, you’ll probably love this quick bread. The flavors are pretty similar, but the effort level involved in making it is substantially less.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Make sure your ingredients are at room temperature before using them in this recipe, or in any other baked good recipe, unless otherwise specified. This means you might need to warm up your non-dairy milk a bit. Tip: That second layer of batter tends to stick to the cinnamon sugar layer beneath it. It’s easiest to drop the batter in dollops all over the loaf, then carefully spread them out. Pop the loaf pan in the oven and bake your vegan cinnamon bread until a knife inserted into the center of the loaf comes out clean. Place it on a cooling rack and let it cool completely before removing it from the pan. Mix some powdered sugar and non-dairy milk to make the icing, then drizzle it over the loaf once it’s cool. If you love sweet cinnamony baked goods, be sure to give my vegan snickerdoodles and vegan cinnamon rolls a try too!
More Vegan Quick Breads
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