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
I haven’t made this yet but it sounds delicious!! I’m allergic to apples. Is there a substitute I could use to replace the applesauce? I don’t have pumpkin purée on hand or anything like that. Would oil work? Any suggestions? Thank you 🙂
Sorry for the delay – equal amount of applesauce can be replaced with mashed banana, pumpkin, sweet potato, non-dairy yogurt, full fat coconut cream, or a flax egg mixture
It came out yummy, although I do wish you had grams for this recipe. I’m curious if I added too much flour or not
Thanks for sharing
what size pan should I use?
Most loaf pans come in 8.5, 9, or 9.5 inches. We’ve used all of these successfully with this recipe.
Hi Toni,
You can find a converter online or just google it: 2 cups flour to grams
I hope to make this today or tomorrow. It sounds so yummy!
So delicious
You have it give it a try
Thank you so much! Appreciate it
Is it supposed to be really dense? It taste great just heavy and sticky but I did use Bob Red Mill 1:1 baking flour.
No it should be very light and fluffy. Unfortunately 1:1 flours can vary greatly and often need more liquid which likely happened with you, especially with even slightly mismeasured flour
Hello,
I’ve made this bread many, many times and it always comes out perfectly. I’d like to make it in mini loaf pans and would like to know how long it should bake in the oven and if the temperature remains the same?
Thanks so much!
Temp the same. Time depends on the size of the mini loaf pans. I’d check around the 25 min mark, but it’s probably going to be 28-35 mins.
This has now become a staple for me the past few years and I have people asking me for it every fall/ winter! I swap the applesauce for pumpkin purée and it’s so moist and yummy! My husband and I have it for our thanksgiving breakfast. Thank you so much for sharing! I’m glad to make it part of my traditions 🧡
I love that and so happy to be included in your family traditions! Thank you so much for sharing!
I just made this recipe (literally this morning) and it was so delicious! Sweet and full of flavor, dense; yet fluffy, beautiful and filling. Was really easy to make and turned out absolutely perfect! Always appreciate your amazing and simple recipes, can’t wait to make this one again!
so glad that you enjoyed it!
What a great recipe! However, I should have watched the video first 🙁 I over stirred it, and it came out very moist like it was not done. I had it in the oven for 45 minutes then put it back for another 10 minutes. It was a little better, and tasted fabulous! I will be sure to fold it next time. Happy Thanksgiving to you and your family, and thanks for all of the great videos and recipes!
You’re so welcome!
Has anyone tried this using gluten-free flour or oat flour? Thanks!
we have made with a GF All purpose flour. A 1:1 blend. It works. We wouldn’t recommend just oat flour
I tried this with almond flour and it did not turn out at all! Cooked it for an hour and it looks like chunky soup
You cannot use a single gluten free flour like almond flour with this recipe and expect it to work unfortunately. A gluten free 1:1 flour like King Arthur’s Measure for Measure will work because it has additions to it that make it work the same as all purpose flour.