Vegan Cinnamon Quick Bread

Cozy up with thick slices of tender vegan cinnamon quick bread, bursting with cinnamon flavor and mouthwatering cinnamon sugar topping.

A Cozy Vegan Cinnamon Quick Bread

Can you believe one of my mom’s least favorite ingredients is cinnamon? That is, until I convinced her to try a slice of today’s vegan cinnamon quick bread, and she exclaimed it was the best thing ever. Okay, fine, she still claims that she despises cinnamon, while also, simultaneously loving this

cinnamon bread. Moms, they’re complicated. Ya know? 😉

Vegan Cinnamon Bread Ingredients

You can feel really good about the ingredients in this vegan cinnamon bread because they’re whole and simple. Don’t worry, we’re still gonna add in that cinnamon sugar topping—because what’s life without a little wonderful sweetness? You’re sure to love this vegan sweet loaf for all the right reasons.

  • Oat flour and almond flour – two of my favorite ingredients in vegan baking. So simple, and made with just 1 ingredient each: oats for the oat flour and almonds for the almond flour. The perfect combo for the perfect satisfying texture in your vegan cinnamon quick bread
  • Ground cinnamon – the star of the show! We’re going to be adding cinnamon in two different components of this vegan cinnamon loaf: in the batter and on top, in the form of a light cinnamon sugar topping. The sweetness kinda reminds me of these yummy skillet roasted cinnamon maple pecans.
  • Water and milk
  • Coconut oil – you can also use melted vegan butter, if that’s what you have on hand.
  • Coconut sugar and maple syrup – two different kinds of sweetness, each adding their own delicious tint of flavor for the most enjoyable cinnamon goodness.
  • Baking soda, baking powder, vanilla and salt
vegan cinnamon quick bread laid out to cool on a piece of parchment paper

How to Make Vegan Cinnamon Quick Bread 


Make sure to head straight to the oven, empty out anything you’re storing in there (we all do it), and preheat the oven to 350°F. Then, grab an 8-inch loaf pan and line it with parchment paper or greased foil. Set this aside for later.

Make the Cinnamon Sugar Topping

Add ground cinnamon and organic sugar to a small bowl. Whisk the two ingredients together to create your cinnamon sugar topping.

Sift the Dry Ingredients

Sift the oat flour, almond flour, cinnamon, baking soda, baking powder, and salt into a large mixing bowl.

Prepare the Wet Ingredients

First, warm up your water and milk mixture—this is to prevent that finicky coconut oil from becoming solid when these two components touch. Now, add in the melted coconut oil, coconut sugar, maple syrup and vanilla. Whisk together until well mixed.


Pour the wet mixture over the dry mixture in the large mixing bowl. Whisk to combine, creating your vegan cinnamon loaf batter. 

Pour Batter

Pour the batter into the prepared loaf pan. Grab the cinnamon sugar you prepared earlier and sprinkle it beautifully over your batter.

Bake, Cool, Slice and Enjoy

Bake for about 50 minutes, then cool, slice and enjoy the best vegan cinnamon bread ever!

Perfect Crumb, Big Cinnamon Flavor in Your New Favorite Vegan Cinnamon Loaf

Perfect vegan cinnamon quick bread, you say? Like, how perfect? Allow me to answer that for you. 🙂

This vegan cinnamon bread has deliciously cozy cinnamon flavor throughout a soft and moist loaf, topped with a light cinnamon sugar crust. We’ve got the best of both worlds here: a deliciously whole ingredient vegan sweet loaf, with just the right amount of cinnamon sugar wonderment atop for the perfect treat to enjoy with a cuppa (kinda like with these cinnamon oatmeal cookies or these vegan cinnamon cookies).

vegan cinnamon bread cooling on wood and marble serving tray with cinnamon sticks and a bowl of cinnamon sugar topping

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Homemade Bread Goodness, Totally Selfie-Worthy

Who doesn’t take selfies of their homemade bread, anyway? If you’ve ever made homemade bread, you know what I mean. Today’s vegan cinnamon quick bread is absolutely the star, and your belly the stage. Oh boy… this is getting away from me. Heehee. Back to my point, if you make this vegan cinnamon bread, snap a pic, post it to Instagram and tag me at #beamingbaker. I’d love to see your star!

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🍞 📸 ❤️

📸 Did you make this vegan cinnamon bread recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Vegan Cinnamon Quick Bread

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4.8 from 6 reviews


Cozy up with thick slices of tender vegan cinnamon quick bread, bursting with cinnamon flavor and mouthwatering cinnamon sugar topping.



Cinnamon Sugar Topping – you can use just half of this mixture, as I did, for a lightly sweet treat

  • 2 teaspoons coconut sugar
  • ¼ teaspoon ground cinnamon

Dry Ingredients

Wet Ingredients

  • ¾ cup water
  • ½ cup non-dairy milk
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  2. Add Cinnamon Topping ingredients into small bowl. Whisk together into well mixed. Set aside for later.
  3. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, cinnamon, baking soda, baking powder and salt.
  4. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  5. In a medium bowl, whisk together all wet ingredients: water, milk, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  6. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  7. Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer. Sprinkle Cinnamon Topping in a mostly even layer over the bread—some clumping is good!
  8. Bake for 45-55 minutes. Mine took 50 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.
  9. Allow to cool on a cooling rack for 1 hour. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice loaf into 10-14 slices. Enjoy!


Storing Notes: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Best the first 3 days.

To Freeze: Store cinnamon bread in an airtight container in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert, Breakfast
  • Method: Bake
  • Cuisine: American

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  1. This is a great recipe. It’s easy to make, tastes good, and is very allergy-friendly.
    It came out a bit more dry and crumbly than I would’ve liked.
    I used 2 cups oat flour, and 3/4 cup rice flour, instead of the oat and almond flour listed in the recipe.

    1. Hi there. I would say that the rice flour is likely the culprit. If you can’t do almonds, I would recommend trying 1/2 cup of sunflower seed meal, or 1/4 cup + 2 tablespoons of oat flour in place of the meal. Hope this helps!

  2. What would you replace the maple syrup with? I kind of hate maple syrup (odd since I live in a maple producing area but just don’t like it). Also not a fan of honey or (ugh) corn syrup. Since it’s a slightly thick liquid, and sweet, I don’t know what to use. (I’m not vegan, just GF). It’s 1/4 cup so I’m hesitant about replacing it, or just going without.

  3. Hi Demeter,
    This receipe looks delicious but I can’t have almond flour. Can you replace the almond flour with oat flour and what would be the quantity.

    1. Hi Maria! Try using 1/4 cup + 2 tablespoons of oat flour in place of the almond flour. Or, if there’s another seed/nut meal that works for your diet (like sunflower seed meal or cashew meal), you could give that a go as well. Happy baking! 🙂