Cinnamon Nut Quick Bread
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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
Easy and delicious, it is now my most requested bake. I use disposable bread pans and they pop with ease, and it doubles nicely. I don’t put the nuts on the topping just cinnamon sugar, I found the nuts mostly fell off when taking out of the pan so why waste them. LOVE a one bowl, no mixer required wonder!!!
WOW thank you for this recipe. I doubled it. This is a real keeper.
Thanks Bet!
xo Michael
Fantastic quick bread recipe; a winner! Easy and delicious.
This was easy to make and delicious!! The batter was thin but baked perfectly! The cake was moist and tender, and the cinnamon nut mixture was a perfect compliment. I baked it in a slightly larger pan then suggested and it cooked perfectly. I also added raisins to the middle of the bread. I will make it again and will give as gifts for the holidays.
My husband loves cinnamon nut bread, and this has become his favorite! The original recipe is delicious but my husband asked for 2 tweaks-upping the cinnamon to 1 tablespoon, and doubling the nuts. Absolutely fabulous!
This looks so good! Sour cream is a wonderful addition to quick breads, muffins and cakes. Love your blog, Michael!
Can this recipe be made in an 8 inch square pan as a coffee cake?
I love your recipes! You are the sweetest and most generous chef. Thank you so much for your wonderful blog.
Dear Michael,
first of all thanks for sharing. Will make the bread soon (looking forward to it) – but there seems to be a slight problem with the PDF formatting.
I downloaded both this as well as the blueberry/lemon quick bread recipes, and in both cases the pagebreak is so close the bottom of the first page that step 2 of the instrcutions following on the other side is so close to the top with almost no margin left, so that the printed page doesn´t have the step 2 (completely omitted), no matter the printer callanetics.
I feel this is a formatting problem – maybe you could take a look?
Sandra, Thanks for the info. What do you mean by you downloaded it? I offer a print option for my recipes, but not download option so I’m not quite sure what you mean. I tried printing it, and I’m not getting the issue you described. I need some more info to be able to help.
xo Michael
You just made my jaw drop, and now it’s drooling. This is one of my favorite. Thanks Michael
Hi!
I love this recipe and have made it numerous times. If I need to bake it ahead of serving it, will it stay fresh and moist if wrapped in foil or saran wrap for 2-3 days? Refrigerate or not?
Oh goodness, this looks so good, I cannot wait to try it. Do you think we could use buttermilk instead of regular milk, I don’t usually have milk in the house, but I use buttermilk a lot so would love to try this.
I made this last night and it turned out delicious. Perfect for breakfast this morning! And it was so easy! I substituted avocado oil for the vegetable oil and it worked perfectly. I also added about 15 minutes to the bake because I did it in a stoneware loaf pan, so it needed a bit of extra time. Anyway, thanks for the great recipe. Love it!
It takes more than 10 minutes to prep. Plz know that.
You have to follow the recipe closely.
I used self rising flour to cut out having to baking soda and salt.
It’s baking now.
Great taste, easy to make
How can I save the bread? It came out of the oven very doughy in the middle.
JUST MADE BUT HAVEN’T TRIED YET, MADE FOUR LOAF’S FOR OUR NEIGHBOR’S AND MY DAUGHTER FOR CHRISTMAS AND OF COUSE MY HUSBAND AND MYSELF.
THANK YOU FOR THE RECIPE.
I just made 4 loafs for Christmas Gift’s for our neighbor’s and my daughter and of course my self. Look’s delicious and smells good too!
Thank you for the recipe, very easy to make. Used Almond milk instead of regular milk because that is all I had.
Well, this recipe looked amazing, so I decided to try it. It was smelling wonderful and when the time allotted was finished I checked to make sure it was done I Tested it and my instrument came out clean. So I assumed it was done. After I let it rest and cool a bit I took a slice and the inside was Doughy was very disappointed. I noticed someone else had the same issue, I’d really like to know what caused this what a waste of all these ingredients
So sorry you had troubles, Sharon. I heard from several people that the recipe worked wonderfully for them and they enjoyed it. A few people even shared pictures with me on Instagram. I only can assume it needed to be baked longer. I usually insert a toothpick into a few spots to make sure.
xo Michael
My bread also came out very doughy when I took it out of the pan. I put it back in the oven but the result was the same. Is there any way to save it? Can I cook it longer on a lower temperature or a higher tempperature?
This bread was outstanding!!! I only changed 2 things (I’m so sorry). Instead of milk I used buttermilk and I cooked the batter in mini loaf pans. I find these type of breads come out extremely moist cooked in smaller pans for shorter time. This recipe is my go to from now on. Thank you for the recipe 😁
I would love to try this in a mini loaf pan. How long did you bake for?