This delicious and no yeast vegan cinnamon quick bread tastes like snickerdoodles for breakfast! Easy to make and perfect for on the go!
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⭐️⭐️⭐️⭐️⭐️ This is a favorite at my house! So easy so I can whip up a loaf pretty quickly.
I’ve probably made this well over 20 times! 😁 -Janice
The key to getting breakfast on the table fast? This vegan cinnamon quick bread.
Seriously, as a mom for over a decade now, getting something early in the morning can be a hassle, but as someone who has made this recipe probably 50 times now, it’s one of those things that is always appreciated by everyone.
It’s quick to make, lasts for a few days, and usually I need to double the recipe because everyone loves it!
While we love our vegan banana bread so much, this is the one that gets asked for even more than that!
Cinnamon Quick Bread Ingredients
This vegan cinnamon quick bread needs just 9 ingredients and comes together super quickly.
Full amounts listed in the printable recipe card below.
The ingredients that you need are:
- coconut sugar (can sub with cane or brown)
- ground cinnamon
- all-purpose flour
- baking powder
- salt
- brown sugar (can sub with vegan cane sugar)
- unsweetened applesauce
- dairy free milk (we like oat)
- coconut oil (can sub for neutral flavor like canola)
How to Make Cinnamon Quick Bread
- To start this recipe, preheat oven to 350 degrees F.
- In a large bowl combine applesauce, non dairy milk and melted coconut oil.
- Add to the bowl flour, baking powder, salt and brown sugar and mix everything together creating the batter.
- In a small bowl combine coconut sugar and cinnamon creating the spice mixture.
- Grease your loaf pan.
- Layer your loaf pan by pouring half the batter into loaf pan, then half the spice. Then, remaining batter and the rest of the spice.
- Take a knife put it into the batter until you touch the bottom of the pan. Zigzag it through the batter from left to right to create a marble like effect with the spice.
- Bake the loaf for 45-55 mins or until a toothpick inserted in the center comes out clean.
- Let cool, then cut and serve. It’s even better the next morning.
- Warm up as needed.
Can I make this Vegan Breakfast Bread Top 8 Allergen Free?
You can swap the coconut oil for another neutral oil like canola oil if you have a coconut allergy.
For the dairy free milk, we prefer oat which is already Top 8 Allergen free, but you can use any safe non-dairy milk.
Lastly, is the flour. We have not personally tried it with gluten free flour, but have made similar recipes for muffins or cupcakes with King Arthur Measure for Measure flour and it has worked, so we would assume it would work here too.
Can I prep Cinnamon Breakfast Bread ahead of time?
This bread, once made, will last up to 5 days. It tastes even better the next day as the cinnamon has longer to sit.
How to Serve Cinnamon Quick Bread
This bread is perfect all by itself, especially warmed; however, you may enjoy some vegan butter spread across on even a drizzle of vegan glaze or maple syrup.
It’s great with some fresh berries or other fruit on the side as well.
Storing Vegan Cinnamon Bread
This should be stored in an air tight container in a cool, dry place for up to 5 days.
If you need to freeze, let cool completely, then wrap in plastic wrap and place in a freezer safe bag or container. Place in the fridge and freeze for up to 3 months.
More Easy Breakfast Bread to Try
Quick breads require no yeast and usually are ready in about an hour, making them a delicious and great breakfast or snack on the go.
Some of our other vegan quick bread recipes include:
Pin this vegan cinnamon quick bread for later:
🥳 Get the Full Recipe
Vegan Cinnamon Bread
Ingredients
- 1 cup non dairy milk (we like oat)
- ¼ cup unsweetened applesauce
- ⅓ cup coconut oil, melted (sub for canola or vegan butter)
- 1 ½ teaspoon vanilla
- 2 cups flour
- ¾ cup cane sugar (light brown sugar can be subbed)
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Spice Mix
- ½ cup brown sugar (can sub for coconut sugar or vegan cane sugar)
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350˚F. Grease a loaf pan and set aside.
- In a large bowl, whisk together non-dairy milk, applesauce, melted coconut oil, and vanilla. To the bowl, add flour, cane sugar, baking powder, salt and mix everything together with a spatula.
- In a separate small bowl combine spice mixture brown sugar and cinnamon.
- Layer loaf pan by pouring half the batter into loaf pan, then half the spice. Then, remaining batter and the rest of the spice. Take a butter knife and put it into the batter until touching the bottom of the pan. Zigzag it through the batter from left to right to create a marble like effect with the spice mixture.
- Bake the loaf for 60-70 mins or until a toothpick inserted in the center comes out clean. Let cool completely, then cut and serve.
Notes
Video
Nutrition
Sooooo good and super easy! Perfect with coffee in the morning. It tastes soooo much like coffee cake but vegan and even better! Highly recommended!! 😃😃😃
So happy to hear that you liked it. We appreciate you taking the time to leave a review.
Loved loved LOVED this recipe! It got rave reviews in my house. Next time I’ll have to double up and make 2 loaves! Thank you!
So excited to hear that! Thanks for taking time to leave a review, we appreciate it so much! Have a great week, stay safe!
I tried making this with coconut flour and the batter was more of a crumble – it definitely wouldn’t pour 🙁
Coconut flour is so finicky and really hard to work with. It almost always needs a blend of other gluten free flours.
Yeah coconut flour should never be subbed 1-1 for gluten flour. For one it’s insanely absorbent so you need like half the amount sometimes even less and it often needs eggs to hold it together or it needs to be mixed with other flours. Not my recipe but from personal experience. I would use a gluten free blend next time.
LOVED this and so easy to make. Thank you for sharing 🙂
We’re so excited that you liked it! Thanks for taking the time to leave a review. We appreciate your time. Have a great day!
Hi, can I replace the all-purpose flour with wholewheat flour?
Hi! Thanks for asking. We haven’t tried but usually whole wheat flour should be substitute at 3/4 cup whole wheat for every 1 cup all purpose flour called for and then add an additional 2-3 tsp of liquid. We would recommend something sweet like maple syrup for the additional liquid since whole wheat flour tastes more “earthy” for lack of a better word LOL
I made this today following your suggestion.
I used 1.5 cups whole wheat pastry flour in place of the 2 cups of AP flour. In the future I may add two more tbsp of flour.
I also had two very ripe bananas to use up so I replaced the 1/4 cup of applesauce and 1/4 cup extra liquid with 1/2 cup mashed banana.
For anyone wondering about cutting back sugar, I used 1/2 cup in the batter and only 2/3 of the cinnamon sugar mixture. The bananas helped to sweeten as well. I think if using flax egg or apple sauce I’d add a few more tbsp in.
I also subbed vegan butter for coconut oil and used light brown sugar for the entire recipe.
Even with my many modifications this came out great. I’m not sure it would be obvious to anyone it’s whole wheat. As others have said this is very forgiving.
After re-reading the suggestions, I missed 2-3 tsp extra liquid per cup flour replaced and did 2-3 Tbsp. While my extra banana did not cause issue it may explain why I thought next time I’d add a tiny bit more flour.
My husband and I still throughly enjoyed it though to be clear
So glad that you enjoyed it and your swaps worked!
Delicious!!! Tastes like coffee cake but better! We’ll definitely be making this again. 🙂
Yayy!! We are so happy that you loved the recipe. I like that you said “but better”. We appreciate you taking time to comment. Have a great week.
This bread is delicious!!! My whole family loved it! I used brown sugar all the way since I didn’t have coconut sugar and instead of applesauce I used 1 mashed banana- the recipe still turned out super yummy! I left my bread cooking a whole 1 hour and some , to make sure it baked all the way. And boy did it help the crust be crunchy with softness in the middle! Thanks for sharing 🙂
Thanks so much for sharing your substitutions! We’re so happy that you loved it Thanks for leaving a review, we appreciate it so much
This is cake not bread, but delicious. When I make it again, which I definitely will, I will swirl in most of the spice mix before pouring into the pan. I would also mix the spice mix with some vegan butter to create more of a crumble on the top, it got a little chewy otherwise. But again, this is delicious!
Glad you enjoyed it!
Quick breads are different from normal bread. That’s like saying banana bread is cake when it’s not it’s bread, just a quick bread not a yeast bread.