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
Very good cinnamon loaf, definitely more like a cake. I cut down the sugar, used 3/4c sugar for the dough and 1/4c for the cinnamon swirl and thought it was pretty sweet, sweet enough for a cake but I’d cut down the amount even further to have a slightly less sweet version for afternoon tea. Used an extra tap of cinnamon for the swirl and soy milk as the liquid. Cooked well as per recipe.
So glad you enjoyed it!
Is there a difference to make in a bread maker or can I just throw the ingredients in my bread maker and set it?
I’m sorry we haven’t tested this in a bread machine.
Hi LaTosha,
I am going to make this bread today in a bread machine. My bread machine has a quick bread setting. And I am going to watch for it to finish stirring and swirl the cinnamon mixture in just before it starts cooking.
Hope it worked!
my understanding is that bread machines are for yeast breads and this is a quick bread, not a yeast bread.
My third comment here. This time, i made mini cakes/loaves/pieces. I used my pampered chef single servings pan (they have since discontinued this item) for individual pieces/servings and it still tastes great!! (Wish i could share the photo)!!
Hi, This recipe looks amazing and I desperately want to try this but my husband is on a food elimination plan and a lot has been taking out of his day to day food. Because of this, my main battle in this recipe is the flour, do you know how I could incorporate Buckwheat, Chickpea or Coconut Flour (I read that it is finicky to work with) as a substitute?
Any help would be appreciated.
Thankyou!
Hi Jo! Really sorry but we haven’t tested any of these flours with this particular recipe and we don’t want to steer you wrong. We hope to be able to test out more recipes using gluten free flours in the future. (Also, yes coconut flour is super finicky and needs a high liquid to flour ratio).
I have a lot of allergies. Could you please give me a few options to use instead of the applesauce?
Any fruit puree – like banana (though that will alter the taste), pear, pumpkin, sweet potato. You can also use non-dairy yogurt.
I’ve made this a couple of times and it tastes great, but it’s always a bit “dense and doughy” in the middle after the full 55 minutes but has a lovely crunch on top and fully cooked on the bottom. Any suggestions on what I may be doing wrong. I thought it was the baking powder, but I used the full tablespoon.
There are a few reasons this can happen. Mismeasuring ingredients, especially flour. Not preheating the oven or having an oven that has hot spots/or doesn’t stay consistent, and old baking powder are some top causes.
Just amazing
I’ve just made it, and eat 1/4 of the whole thing, wow it is good!.
Easy to make, fast and very good. Easy to find ingredients also, and that’s a big YES for any vegan recipe, because sometimes you have to have like 100 things, and it’s just easier to go and buy the damn cookies, but no with this, i will keep it and shared it.
I didn’t use any applesauce, or banana and came out fine. all the other ingredients are the same.
It is delicious!
Thank u guys!
Happy to hear that you enjoyed it so much!