Lots of folks love a good quick bread recipe. Today I’m sharing a delicious and easy Cinnamon Nut Quick Bread. Whether you serve it for breakfast, an afternoon coffee/tea break, or dessert, I know you’ll enjoy it!
Cinnamon Nut Quick Bread
The other day I spent time in the kitchen whipping up several new recipes for the blog. Among them was this Cinnamon Nut Quick Bread. Even though I botched a couple of the recipes and had to remake them, I had a blast.
Other than daily meals, it was the first day in several weeks that I’ve spent cooking, baking, and creating non-stop. I greatly needed this work-playtime in the kitchen, and I so enjoyed it. It was a good reminder of how much pleasure it is to be in the kitchen. (Especially now that I have a kitchen that looks and functions better than I ever dreamed it could!)
I will also be the first to admit that I adore quick bread recipes. They are great because you can prepare them in under 10 minutes (that excludes baking time), and they typically don’t require you to drag out a mixer or any fancy tools, which makes clean up a lot easier, too.
This Cinnamon Nut Quick Bread is everything I love about quick bread. Whipping it up takes practically no time, and it’s loaded with flavor. Here’s how to make it:
How to Make Cinnamon Nut Quick Bread:
Start by spraying the baking pan (find mine here) with baking spray to prevent sticking. You could line the pan with parchment paper, but I found that removing the loaf was easy just using the baking spray.
One of my favorite things about this bread is the cinnamon and nut filling/topping. This is prepared by mixing cinnamon, sugar, and walnuts. The walnuts are wonderful in this recipe, but you could use pecans instead if you wish. If you’re not a fan of nuts, feel free to omit them.
Once the topping is prepared, it’s time to make the batter. First, mix the dry ingredients in one bowl and the wet in another. Then, combine them. (You can find the full ingredient list and recipe instructions in the printable recipe card below.)
Now pour half of the batter in the prepared pan. Sprinkle that with half of the cinnamon, sugar, and nut mixture. Then pour in the other half of the batter and sprinkle the top with the remaining cinnamon, sugar, and nut mixture.
For a final flourish, I like to run a butter knife through the batter. All you need is one quick swirl to give the interior of the quick bread a little interest.
This quick bread needs about an hour in the oven, and it’s done!
As with most quick bread recipes, I let this cool completely before slicing. The bread can be hard to resist, but I promise the texture will be better once it cools.
In case you’re looking for more quick bread recipes, try these:
- Lemon and Blueberry Bread
- Really Good Pumpkin Bread
- Trader Joe’s Pancake Bread
- Banana Bread: 3 Ways
- Cinnamon Sour Cream Bread
After the Cinnamon Nut Quick Bread has cooled, it’s ready to serve. I love this bread for breakfast or brunch, but it also makes a tasty afternoon treat when paired with a cup of coffee or tea.
No matter how or when you eat it, I hope you love it as much as I do!
Happy Baking!
Cinnamon Nut Quick Bread Recipe:
Cinnamon Nut Quick Bread
Ingredients
- 1 1/3 cups sugar - divided
- 1/2 cup chopped walnuts
- 2 teaspoons cinnamon
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating the oven to 350 degrees F. Then spray the inside of a 9x5-inch loaf pan with baking spray. Set aside.
- In a small bowl, whisk together 1/3 cup of sugar, chopped walnuts, and the cinnamon. Set aside.
- In a large bowl, whisk together the flour, the remaining 1 cup sugar, baking powder, and salt. In a medium bowl, whisk together the egg, milk, vegetable oil, sour cream, and vanilla extract.
- Add the wet ingredients to the dry and mix until just combined. (The batter may be slightly lumpy. This is okay.)
- Add half of the batter to your prepared pan. Sprinkle that batter with about half of the cinnamon, sugar, and nut mixture. Top that with the remaining batter and then top with the rest of the cinnamon, sugar, and nut mixture.
- Use a butterknife to make one quick swirl through the batter to give your bread a marbled look.
- Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Allow the bread to cool completely before slicing to serve.
Notes
Nutrition Facts
I just popped a loaf into the oven on this cold and snowy Midwestern January evening. My husband can hardly wait til it’s done! Thanks, Michael!
I love that!! You’re so quick! Hope you both enjoy it!
xo Michael
This looks so good! Is there anything that I could substitute for the sour cream? My daughter has a dairy allergy.
Maybe a non-dairy yogurt? You’d have to test it out as I’ve only made it with the sour cream.
xo Michael
I cant wait to try this! 🙂 My in laws are tremendous bakers and have owned bakeries but I cant wait to send this recipe to them! Thanks!
This recipe looks wonderful. I love to have tea in the afternoon on a cold day and this will be yummy with it.
Okay Michael here’s my goofy question…..do you run the knife length or width wise through the pan to swirl the filling. Your pictures show the filling distributed perfectly. Mine is always a mess.
I just discovered your blog before Christmas from the article in Better Homes an Garden (I believe) and I’ve been devoured your posts. You are so creative I love it❤️
Thank you so much! So glad you’re enjoying the blog.
I suppose I ran the skinny side through. I just did one quick swirl and it seem to yield the perfect marble. Hope that helps!
xo Michael
Well! Doesn’t this look yum! Question, as I’m planning to make this to take to the nurses at the hospital, do I just swirl after I put batter, filling batter, but before I add the top? Thanks in advance because your recipes are always so good!
Thank you!! I swirled just before putting it into the oven after you add the final cinnamon and nut mixture to the top.
xo Michael
Sounds absolutely yummy!
Is this a moist bread. We do not care for dry bread.
Yep! The sour cream really helps to keep it moist.
xo Michael
My life is better with this recipe in it. I made a cinnamon butter to go with it and it was delicious. This will definitely be my new go to quick bread. Thank you!!!
Bought Vietnamese cinnamon today while out on my Saturday errands. Finally sat down at 3:30 and read your email with this recipe. Figured it was a sign and just popped it in the oven… smell is wonderful. Looks like this will be part of Sunday breakfast. Thanks, Michael.
All the flavors I love in one bread!! Thank you, Michael!
I made this yesterday and it came out perfect! I am allergic to walnuts so i just added 1/3 cup of brown sugar to the sugar mix and it was delicious! thanks for a great recipe
Five stars!! Michael – I cooked it toight and we had to sit in a different room whilst it cooled down, then we had a slice each with a cup of tea. Thank you so much, what a lovely recipe. I am writing from the UK, not a place where “cake” is commonplace for breakfast; our muffins are not little cakes like yours, our pancakes are not like yours, and biscuits are scones over here!! But I just liked the idea of this recipe, and I loved it, so will have to try more of yours. Love your blog too, by the way.
This brings me so much joy! I’m so glad you enjoyed the recipe. Thank you for sharing this little moment with me.
xo Michael
Loved this quick bread! We’re enjoying it toasted with butter!
This was so easy to put together, made the kitchen smell fabulous, and was wonderful with a cup of tea. I did not have sour cream in the house, so I substituted plain whole milk yogurt and it worked wonderfully. Thank you for a great recipe!
This looks wonderful and will be making it tomorrow. Probably a dumb question but when do you take it out of the loaf pan……..after 5 minutes like some cake recipes or completely cool…..???
I’ve done it both ways. If you plan to keep it in the pan for storage you can just leave it in there. If not, I’d say wait 10-15 minutes to remove.
xo Michael
Michael, this is delicious, but I have a question. Since I love to bake with buttermilk and often have it on hand, do you think I could use it in place of some of the milk? Also, I usually only have Horizon’s 0 fat milk on hand. Does this recipe need the higher fat content? Thanks!
I haven’t tried, but I assume buttermilk would be delicious!
xo Michael
Hi,
I was wondering if the oven temperture changes or lenght of baking time depending on if you use a metal or glass pan?
Thank you,
Katherine
I’m not sure to be honest. I used a metal pan. I’d say keep the temperature the same, but use a toothpick or skewer to check on the bread for doneness. It should come out clean when it’s done.
xo Michael
Can you freeze this bread?
Sure, but fresh is always better.
xo Michael
Hi Michael- would love to make this today but I don’t have sour cream or yogurt. I do have buttermilk and whole milk. Would the buttermilk work? Thanks!
Barb, I honestly don’t know. I’ve only made this with sour cream. You’re welcome to try. My concern is that milk / buttermilk is a much thinner than sour cream so that may cause some issues. Again, I’m not sure as I haven’t made it that. Hope that helps!
xo Michael
I made this today and it came out doughy, I baked it for a full hour and my toothpick seemed clean when came out, not sure what went wrong? Do you think it was just the baking time?
Hmmm. So sorry that happened. Yes. It’s probably baking time or oven temperature. Though, your toothpick shouldn’t have come out clean if it was still “doughy”. I’m not sure what happened, but it sounds like it needed more time in the oven.
xo Michael