This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside. It’s super easy to make. Seriously, you don’t even need a mixer! Just grab two bowls and a whisk, and you’re all set. You only need a handful of basic ingredients, most of which you probably already have in your pantry.
Oriana’s Thoughts On The Recipe
This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread Recipe is one of those recipes that fills the house with the most amazing aroma, and it’s so easy to make. Honestly, you don’t even need a mixer—just two bowls and a whisk! This quick bread is wonderfully moist and soft, with a deliciously thick ribbon of cinnamon sugar swirled inside.
When developing recipes, I always consider that they need to be tasty and cater to everyone’s dietary needs. This one ticks all the boxes: it’s egg-free, dairy-free, and completely vegan. Plus, it’s super simple to adapt to be gluten-free. I love that it only requires a handful of basic ingredients that you probably already have in your pantry.
This loaf is perfect for those cozy mornings with a cup of coffee or tea. It’s a real treat that feels special but doesn’t require a lot of fuss. Trust me, once you try it, you’ll be making it over and over again!
What I Love About This Recipe
Potential Challenges & Pro Tips
- Possible Sinking in the Middle: The bread might sink slightly in the middle due to its moistness and the weight of the cinnamon swirl. Pro-Tip: Ensure your baking powder and baking soda are fresh, and avoid opening the oven door too early during baking.
- Baking Time Variations: Oven temperatures can vary, so keep an eye on the bread to avoid over or under-baking. Pro-Tip: Check the bread a few minutes before the recommended baking time to ensure it doesn’t overbake.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Forms the base of the bread. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Baking Powder & Baking Soda: These leavening agents help the bread rise and stay fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Use any plant-based milk. Soy or oat milk works well.
- Vinegar: Reacts with the baking soda to help the bread rise. Note: Apple cider vinegar or white vinegar are good choices.
- Neutral-Tasting Oil: Adds moisture without overpowering the flavor. Vegetable or canola oil are ideal.
- Granulated Sugar: Sweetens the bread and creates the cinnamon swirl.
- Pure Vanilla Extract: Adds a lovely flavor depth.
- Cinnamon Swirl: You will need granulated sugar and ground cinnamon. Creates the delicious cinnamon ribbon inside the bread.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Nut-Free: Ensure your plant-based milk is nut-free, like soy or oat milk.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 2 – Combine Wet Ingredients
In another medium mixing bowl, mix milk, vinegar, oil, sugar, and vanilla; mix until the sugar is dissolved.
Step 3 – Mix Dry and Wet Ingredients
Pour the wet ingredients into the dry ingredients, then whisk to combine thoroughly. Avoid over-mixing.
Step 4 – Make The Cinnamon Swirl
Mix the 1/2 cup (100 g) granulated sugar and 1 tablespoon of ground cinnamon together. Set aside.
Step 5 – Assemble The Bread
Pour/spread half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread the remaining batter evenly on top; use a spoon to spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.
Step 6 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 45 – 50 minutes. Tip: Cover loosely with foil about halfway through to prevent the top from over-browning, if desired.
Remove from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. After that, remove the bread from the pan and let it cool directly on a wire rack.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
- Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Let the bread cool completely before slicing to maintain its structure.
- Store properly. Wrap the bread in plastic wrap to keep it from drying out.
Variations & Additions
- Add Nuts: Stir in some chopped walnuts or pecans for added crunch.
- Fruit Additions: Mix in some diced apples or raisins for extra flavor.
Storing and Freezing Instructions
Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.
Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will keep for up to three months in the freezer.
Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly.
Frequently Asked Questions
Yes, simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. See my recommendations above.
Soy or oat milk are great options.
I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the quick bread.
Ensure not to overmix the batter and check your baking powder and soda for freshness.
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Recipe Card
Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)
Equipment
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 2 1/2 teaspoons (10 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1/2 teaspoon (2 g) salt
- 1 1/4 cup (300 ml) non-dairy milk (dairy milk will also work)
- 1 tablespoon + 1 1/2 teaspoon (24 g) vinegar (apple cider vinegar or white vinegar)
- ½ cup (120 g) neutral-tasting oil (such as vegetable or canola)
- 3/4 cup + 1 tablespoon (168 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
Cinnamon Swirl:
- ½ cup (100 g) granulated sugar
- 1 tablespoon (11 g) ground cinnamon
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Adjust the oven rack to the lower-middle position. Preheat the oven to 425ºF (220ºC). Grease a 9 x 5-inch loaf pan with nonstick baking spray with flour. Note: you can also use a 9.5 x 5-inch or an 8.5 x 4.5-inch loaf pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In another medium mixing bowl, mix milk, vinegar, oil, sugar, and vanilla; mix until the sugar is dissolved.
- Pour the wet ingredients into the dry ingredients, then whisk to combine thoroughly. Avoid over-mixing.
- Cinnamon Swirl: Mix the 1/2 cup (100 g) granulated sugar and 1 tablespoon of ground cinnamon together. Set aside.
- Pour/spread half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread the remaining batter evenly on top; use a spoon to spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 45 – 50 minutes. Tip: Cover loosely with foil about halfway through to prevent the top from over-browning, if desired.
- Remove the bread from the oven and allow it to cool in the pan set on a wire rack for 1 hour. Then, remove the bread from the pan and let it cool directly on a wire rack.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Nut-Free: Ensure your plant-based milk is nut-free, like soy or oat milk.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
- Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Let the bread cool completely before slicing to maintain its structure.
- Store properly. Wrap the bread in plastic wrap to keep it from drying out.
- Add Nuts: Stir in some chopped walnuts or pecans for added crunch.
- Fruit Additions: Mix in some diced apples or raisins for extra flavor.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Hi Oriana. Hope you’re doing well. I have a doubt to clarify.
In the ingredients the for the cinnamon swirl it is mentioned 2 tsp cinnamon powder but the method says 1 tbsp cinnamon powder. What’s right?
Hello Srishti! I apologize for the confusion. That was a typo. It’s 1 tablespoon. Thanks for your interest in my recipe.