Cinnamon Quick Bread

You need this cinnamon quick bread in your life (kitchen, mouth, tummy, etc.)!!!  No mixer required AND it takes only one hour from start to finish.

Cinnamon Quick Bread ~ Pearls + Girls

Hello gorgeous weekend!!!  Seriously, I cannot remember the last time we have had consecutive days of sunshine, I’m pretty sure it was last October.  In other words, basically a lifetime ago. 😉  I had every intention of getting outside to play with my girls and enjoying a glass of lemonade on my sun drenched patio (yay).  I also needed to pull some weeds from my neglected flower beds before we lay a bazillion bags of mulch tomorrow (not so yay).

Even though I spent my entire afternoon outside, I still had time to whip up something yummy for our Sunday morning breakfast.  I literally pulled this bread together AND typed up the recipe while the hubby was heating up the grill for our bbq chicken dinner tonight.  It’s called a ‘quick’ bread for a reason, people! 😉

This bread is made with white whole wheat flour, which is a great way to sneak in some fiber without your kids (or hubby) having any idea you just added a healthy twist to their favorite breakfast treat.  The buttermilk is the secret ingredient that keeps this bread so moist.  I don’t like to bake with highly processed canola and vegetable oil, so using buttermilk is a great alternative to get a wonderful texture in your baked goods.  P.S.  This bread freezes really well, so by all means double the recipe and save some for later!  Enjoy! 🙂

Cinnamon Quick Bread

Yield: 1 loaf


  • 2 cups white whole wheat flour (I use the King Arthur brand)
  • 1 cup sugar
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups buttermilk
  • 2 eggs, slightly beaten
  • 4 TBSP unsalted butter, melted
  • Cinnamon Swirl
  • 2 TBSP unsalted butter, melted
  • 2 TBSP brown sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. Add the buttermilk, beaten eggs and melted butter.
  3. Mix together with a spatula until just combined.
  4. Pour into a greased loaf pan.
  5. Make the cinnamon swirl in a small bowl by stirring together the melted butter, brown sugar and cinnamon.
  6. Pour cinnamon swirl mixture down the center of the bread dough lengthwise.
  7. Use a butter knife to swirl it into the dough.
  8. Bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool in the pan for a few minutes, then run a butter knife around the edges and transfer to a cutting board.
  10. Slice bread with serrated knife and serve warm or at room temperature. ** Usually I recommend waiting to cut bread until it has cooled a bit, but I cut this bread immediately and it sliced beautifully.