A tender, spiced quick bread passed down through generations—this cozy loaf is moist, warmly cinnamon-kissed, and finished with a sweet, crackly topping that tastes like childhood. My mom’s grandmother used to make this for Sunday mornings, wrapped in a tea towel to keep it warm. Now, every time I bake it, the kitchen smells like memory.
Why You’ll Love This Recipe
This isn’t just banana bread or zucchini loaf—it’s family tradition in a pan. With a soft crumb, gentle cinnamon warmth, and a shimmering sugar-cinnamon crust, it feels special without being fussy. There’s no frosting, no mixer, no stress—just simple ingredients, stirred by hand, baked into something deeply comforting.
Perfect for:
Weekend breakfasts
Holiday mornings
Gifting (wrap in parchment and tie with twine)
Passing down to the next generation
🍞 "I didn’t know how much I missed this until I tasted it again," said one home cook. "It tastes like my grandma’s kitchen."
Ingredients
For the Loaf
2 cups (240g) all-purpose flour (spooned & leveled)
1 cup (200g) granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup (1 stick / 115g) unsalted butter, melted and slightly cooled
2 large eggs
1 cup (240ml) whole milk (or buttermilk for extra tenderness)
1 tsp pure vanilla extract
For the Cinnamon Sugar Topping
2 tbsp (28g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 tsp ground cinnamon
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Lightly grease a 9×5-inch loaf pan, then dust with flour or line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a large bowl:
Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until no lumps remain.
✅ Sift if needed —ensures even mixing and light texture.
3. Mix Wet Ingredients
In a separate bowl:
Whisk melted butter, eggs, milk, and vanilla until smooth and emulsified.
4. Combine Gently
Slowly pour wet ingredients into dry ingredients.
Stir with a spatula just until no dry streaks remain.
❗ Do not overmix —this keeps the bread tender, not tough.
5. Pour & Smooth
Transfer batter to the prepared loaf pan.
Use an offset spatula to smooth the top evenly.
6. Bake Until Golden & Done
Bake 50–60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely tent with foil after 35 minutes.
7. Add the Signature Topping
While the loaf is still warm:
Brush the top with 2 tablespoons melted butter.
In a small bowl, mix sugar and cinnamon, then sprinkle generously over the buttered surface.
✅ Tip: Let it cool 5 minutes first—too hot, and the sugar melts; too cold, and it won’t stick.
8. Cool & Slice
Let cool in the pan 10–15 minutes.
Run a knife around the edges, then transfer to a wire rack to cool completely.
Slice with a serrated knife for clean cuts.
Serve as-is or lightly toasted with butter.
You Must Know
Use room-temperature eggs and milk —cold liquids can cause the batter to seize.
Buttermilk = richer flavor —it reacts with baking soda for extra rise and tang.
Don’t skip the topping step —that sugary crust is what makes it unforgettable.
Let it rest before slicing —prevents crumbling.
Wrap while warm? Yes! Cover loosely with a clean towel for soft crust—or leave uncovered for crispier edges.
Storage Tips
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 5 days—bring to room temp before serving.
Freeze for up to 3 months—wrap tightly in plastic + foil. Thaw overnight.
Ingredient Substitutions
Milk
Buttermilk, oat milk, or almond milk
Buttermilk adds tenderness
Butter
Coconut oil or vegan butter
For dairy-free option
Eggs
Flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
Slight texture change
All-purpose flour
Gluten-free 1:1 blend
Add ½ tsp xanthan gum if not included
Granulated sugar
Coconut sugar or maple syrup (reduce liquid)
Adjust consistency
Serving Suggestions
Serve with coffee, tea, or warm milk.
Toast slices and spread with honey or cream cheese.
Great for brunch boards or holiday breakfasts.
Double the batch and freeze one for later.
Cultural Context
Born in early 20th-century American kitchens, this type of spiced quick bread reflects a time when women baked daily using pantry staples. Without electric mixers or modern leaveners, recipes relied on simplicity and balance. This loaf—passed orally from mother to daughter—honors that legacy: humble ingredients transformed into nourishment, love, and memory.
Pro Tips
Double the recipe? Yes—bake two loaves or use a bundt pan (adjust time).
Make ahead: Batter can be mixed and refrigerated overnight—bake in the morning.
For crunch: Sprinkle turbinado sugar on top with the cinnamon.
Label your dish: People will ask for the recipe.
Say “ready?” before slicing —it’s part of the ritual.
Frequently Asked Questions
Q: Can I add nuts or raisins?
A: Absolutely! Fold in ½ cup chopped walnuts or raisins with the wet ingredients.
Q: Why did my bread sink in the middle?
A: Likely underbaked or opened the oven too soon. Keep the door closed!
Q: Is this gluten-free?
A: Only if using GF flour blend. Always verify labels.
Q: Can I make muffins instead?
A: Yes! Fill greased muffin cups ¾ full. Bake 20–25 mins at 350°F.
Q: Can I skip the topping?
A: You can—but you’ll miss the magic. It’s worth it.
Allergy Information
Contains: eggs, dairy (butter, milk), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on pre-made ingredients.
Nutrition Facts (Per Slice – Approximate)
Based on 10 servings
Calories: 240
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 34g
Fiber: 1g
Sugar: 18g
Protein: 4g
Sodium: 320mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This loaf doesn’t shout. It cools quietly on the counter, golden and fragrant, saying everything a good bread should: “Come back tomorrow. I’ll still be here.” That’s how traditions live—not in books, but in butter, cinnamon, and someone who says, “Let’s make it again
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