Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)

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!

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.

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.

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.

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. 

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Recipe Card 📖