Cinnamon Sweet Bread

Did you ever get the urge to bake (often on a storm day, for example) and realize that every recipe you look at requires a shopping trip to the supermarket?  Well, here’s my answer to that dilemma.  Today’s recipe is Cinnamon Sweet Bread that takes no more than pantry staples.  So long as you have basic baking supplies, you can whip this tasty sweet bread up in no time.

This is the recipe our family has been making for years.  I slice the loaf and individually wrap each slice for the freezer as this loaf freezes very well.  Having the slices pre-wrapped and stored in either a freezer zip-lok bag or airtight container means snacks for work and school are conveniently ready for quick departure on weekday mornings.

This is an easy loaf to make. The only challenge is to ensure that the loaf not be over-baked as it will be dry.

Even though I add the cinnamon-sugar mixture on an evenly spread base of one-half the batter, I am always intrigued by how, as the bread rises, the cinnamon forms its own shape. I think this one looks like a smiley face!

Cinnamon Sweet Bread


1 cup milk + 2 tsp vinegar

¼ cup shortening
1 cup white sugar
2 extra-large eggs
1½ tsp vanilla

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

2 tbsp brown sugar
1 tbsp cinnamon


Assemble ingredients.

Preheat oven to 350ºF. Grease or spray 9”x5x3” loaf pan with cooking spray. Pan may be lined with tin foil and greased/sprayed for easy clean-up.

Place one cup milk into measuring cup or small bowl. Add 2 tsp vinegar. Set aside to let milk sour for about 5-7 minutes.

Meanwhile, cream shortening and sugar together well.

Beat in eggs and vanilla.

Sift together the flour, baking powder, baking soda, and salt.

Blend dry ingredients into mixture alternately with the sour milk, starting and ending with dry ingredients (three additions of dry ingredients and two of sour milk). Mix only until ingredients are incorporated.

The batter for this loaf will be smooth, not lumpy.

In small bowl, combine the brown sugar and cinnamon. Set aside.

Transfer one-half the batter to the prepared loaf pan and spread evenly in pan.

Sprinkle about three-quarters of the cinnamon-brown sugar mixture over batter, covering completely.

Cover with remaining batter.

Sprinkle the remaining cinnamon-brown sugar mixture over top of batter.

Bake for 45-50 minutes or until cake tester inserted into center of loaf comes out clean.

Let stand in pan for about 5 minutes then transfer to a wire rack to cool. Let cool completely before slicing.

Yield: 1 loaf

I am going to be joining in on Sandi’s 5th Anniversary of Tea Time Blogging this week over at Rose Chintz Cottage.


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