Homemade Cinnamon Bread with Icing
If you love bakery-style treats, this cinnamon loaf bakes up soft and tender, and is finished with a drizzle of sweet vanilla glaze. It's an easy quick bread recipe and perfect for breakfast, brunch or snacks.
Servings: 10
Calories: 389kcal
Equipment
Ingredients
Main Bread Ingredients:
- ⅓ cup + 2 Tablespoons vegetable oil
- 1 cup 2% milk
- 1 egg room temperature
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 2 cups all-purpose flour
- ½ cup granulated white sugar
- ½ cup light brown sugar lightly packed
- 1.5 teaspoons ground cinnamon
Sugar Topping:
- 2 Tablespoons granulated white sugar
- 2 Tablespoons light brown sugar lightly packed
- ½ Tablespoon ground cinnamon
Icing:
- 3 Tablespoons unsalted butter
- 1 teaspoon vanilla
- 2.5 Tablespoons heavy cream
- 1.5 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x5x3 loaf pan and set aside.
- In the bowl of a large stand mixer, combine the oil, milk and egg on Medium speed.⅓ cup + 2 Tablespoons vegetable oil, 1 cup 2% milk, 1 egg
- In a separate bowl, mix together the dry ingredients (salt, baking powder, flour, sugars and cinnamon).½ teaspoon salt, 1 Tablespoon baking powder, 2 cups all-purpose flour, ½ cup granulated white sugar, ½ cup light brown sugar, 1.5 teaspoons ground cinnamon
- Turn the mixer speed to Low. Slowly add the dry ingredients to the egg mixture, scraping down the bowl once during the mix cycle.
- Transfer the batter to the prepared loaf pan.
- In a small bowl, mix together the 2 sugars and cinnamon, then sprinkle over the top of the batter, making sure it’s evenly coated.2 Tablespoons granulated white sugar, 2 Tablespoons light brown sugar, ½ Tablespoon ground cinnamon
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the bread sit in the pan for about 10 minutes.
- Run a knife along the edges of the pan to loosen the loaf. Remove bread from pan and transfer to a wire rack. Allow to slightly cool before making the glaze.
- Melt the butter and transfer it to a large mixing bowl. Add the vanilla, cream and powdered sugar to the bowl and mix on Medium speed until fully incorporated. The icing should be thin enough to easily drizzle or spread on the bread.3 Tablespoons unsalted butter, 1 teaspoon vanilla, 2.5 Tablespoons heavy cream, 1.5 cups powdered sugar
- Drizzle the glaze on top of the bread with a spatula, spoon or fork, use a knife to spread like icing or transfer to a piping bag for a fancier presentation.
Notes
- Recipe was made in a 9in x 5in x 3in loaf pan.
- Using room temperature ingredients will help the batter mix up smoothly.
- To keep the icing from sliding off the bread, make sure the bread has cooled before glazing it.
- This recipe can be doubled to make 2 loaves.
- Tightly wrap cooled, leftover bread in plastic wrap, place in an airtight bag, and store in the refrigerator for 5-6 days. It can also be stored in the freezer for up to 3 months.
Nutrition
Calories: 389kcal | Carbohydrates: 65g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 141mg | Potassium: 214mg | Fiber: 1g | Sugar: 44g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 2mg