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
Looks absolutely delicious your cinnamon bread, can I use Date sugar instead of brown sugar?
Thanks Loretta 😎🙏💛
Yes
I made this recipe a couple weeks ago and then lost it! I tried googling “applesauce cakes”, “vegan cinnamon coffee cakes”, and anything else I could think of with no luck. I’m so glad to have found this recipe again because it’s the best vegan quick bread I’ve ever had! Delicious and easy to make with normal pantry staples.
So happy you found it again!
Super simple and delicious! I ran out of milk so I used more applesauce and it turned out great!
Awesome!
I am making this right now, not as bread but as my birthday cake. It is smelling heavenly cant wait for it to cool down!
OMG love that, happy belated birthday!
Quick and easy, that’s for sure!! Tasty too! I did use canola oil, but followed the other directions as written. I baked in a loaf pan lined with parchment bread-pan liners. Came out nicely. I had a hard time eyeballing half of the batter so my bottom is thicker than my top. It got 4 stars because I’m not a fan of the cinnamon topping. Very messy and sticky to eat. Next time, (oh yes!) I will put a bit of batter on the bottom (~3/4 cup) then half of the cinnamon/sugar. More batter, the rest of the cinnamon/sugar and then a layer of batter on top.
Can you address storage please? I see it last five days. My husband is eating his first piece and giving it rave reviews…five days? Suuuure it will! 🙂 But do I put it in the fridge, leave it out? Freezer friendly? Thanks!!
Thanks for your feedback. It can stay out, covered in a container, on the counter.
It is freezer friendly, we like to slice it then place each slice between parchment or wax paper and then freeze. Hope this helps.
Another winner! My only regret is not doubling it.
HAHA, I say that often about this bread, it goes so fast
I LOVE this recipe! It is SO good and I’ve been making it for quite some time now. How do I adjust cooking time to make these into muffins?
Fill up a muffin tin half way and then you’d bake at 350˚F for 22-25 minutes