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
This is hands down one of the easiest and best sweet breads I have made… absolutely delicious!
I’ve made it three times in less than a week. I’m making another loaf tonight- this does not last long in my house.
You guys are awesome, Keep up the good work!
So happy to hear you enjoyed it. We can’t even blame you for how often you made it LOL. We really appreciate you taking the time to leave a review! Have a great day!
I saw the video on your YouTube channel, I knew I had the ingredients so I made it right away. This is soooooooo goooood, oh my god. Hands down. I made it gluten free from King Arthur measure to measure gluten free flour blend and my sister couldn’t tell it was even gluten free. Point is I loved it!
So happy to hear you enjoyed it! We’ve made it with that GF flour as well and agree it’s almost indistinguishable! We really appreciate you taking the time to leave a review! Have a great day!
The flavor is delicious, but it never cooked up!! It is like mush, and I am not sure where i went wrong!
I used Coconut milk instead of Oat, and I used Almond Flour. Would that make a difference? I wanted it to work so badly!
I cooked it for 1 hour and 5 minutes at 350…
The type of milk wouldn’t matter but using just almond flour would matter. Almond flour is more moist so you either need to add more or reduce the liquid. Since we’ve only used a 1:1 GF flour we don’t have the exact measurements of how much almond flour you would need but that’s what happened.
Can you do almond flour? Has anyone tried??
We’ve never tried sorry
This is delicious! I’ve made this twice now and we love the taste but I can’t get it to look like yours – my cinnamon swirl just goes to the top of the loaf when i do the zig zag. how do you get the defined middle layer in there?
Hi! We have a video now that shows you exact what we do. Maybe that will help so you have a visual? Thanks for taking time to leave a review, we really appreciate that. Have a great week!
This is delicious! For some reason, though, my flour would not mix thoroughly and I had pockets of flour in my loaf.
What could be the issue? I did use light brown sugar for the sugar… maybe that’s it?
Thanks for your help!
Hmm, we’ve never had that issue so I’m not entirely sure. You could try mixing in separate parts so it mixes evenly.Just don’t overmix
I neglected to thoroughly mix the liquids before adding the dry and the same thing happened. My next loaf I didn’t make that mistake and it worked perfect!
So glad to hear that!
Can I substitute the Applesauce for something else?
Any fruit puree