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Vegan Cinnamon Quick Bread


Description

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


Ingredients

Scale

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

Instructions

  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!

Notes

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

Keywords: vegan cinnamon quick bread, vegan cinnamon bread