Cinnamon Nut Quick Bread
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
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
- 2 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 1 pound (8.5x8.4) 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 60 to 67 minutes or until a toothpick inserted near the center comes out clean.** Allow the bread to cool completely before slicing to serve.
Video
Notes
Nutrition
Delicious and so easy to make. It’s become a go to recipe for brunches.
Yay! Love to hear that! Thank you!!
xo Michael
This was delicious! I replaced the milk and sour cream with oat milk and a little splash of vinegar, so my lactose intolerant mother could eat it. It turned out great. Will definitely keep this recipe. Thank you!
Can I make the mini loaves with this recipe?
Sure! You’ll need to adjust the baking time.
xo Michael
Hello! Would I be able to substitute the vegetable oil with another oil or just melted butter? Thanks 🙂
I haven’t tried it, but I think that would be okay.
xo Michael
Link isn’t to the 9×5 pan – but rather the smaller 1 pound pan – do you actually use the 9×5?
Thanks
Hello! I used the pan that I have linked. I adjusted the recipe. A 9×5 pan will be perfectly find if that’s what you have.
xo Michael
This recipe = amazing! I followed exactly except I used greek yogurt instead of sour cream because I was out. Everyone in the family raved about it and even had seconds! Thank you so much for sharing! It was a huge hit!!