This vegan cinnamon bread is perfect when you're craving a sweet snack or need a quick dessert! It's absolutely delicious and easy to make from a handful of pantry staples. A slice of this loaf is absolutely heavenly with a cup of tea!
- 2 tablespoons ground flaxseed
- ⅓ cup water
- ½ cup organic brown sugar
- 1 tablespoon ground cinnamon
- ¾ cup unflavored and unsweetened non-dairy milk
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup organic granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup organic powdered sugar
- 2 teaspoons unflavored and unsweetened non-dairy milk
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Preheat the oven to 350°F and oil the bottom and sides of an 8 x 4 inch loaf pan (Note 1).
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Stir the flaxseeds and water together in a small container or bowl.
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Stir the brown sugar and cinnamon together in a small bowl.
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In a separate container, such as a liquid measuring cup, stir together the milk, oil, apple cider vinegar and vanilla.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Add the milk mixture and the flax mixture to the bowl with the flour mixture. Stir everything together just until the ingredients are combined.
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Pour and half of the batter into the prepared loaf pan. Spread it out with a spatula if needed.
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Sprinkle half of the brown sugar mixture evenly over the batter.
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Spread the remaining batter over the brown sugar mixture layer, then top the second layer of batter with another layer of the brown sugar mixture.
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Use a knife to cut a swirl pattern into the unbaked loaf, making a wavy line or large "s" along the length of the pan.
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Bake the loaf until a knife or toothpick inserted into the center comes out clean, 45 to 60 minutes.
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Place the loaf pan onto a cooling rack and let the loaf cool completely.
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While the loaf cools, stir the powdered sugar and milk together to make the icing. Add more powdered sugar it it seems to thin, or a splash more milk if it seems too thick.
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Once the loaf is cool, carefully run a knife along the edges to loosen it from the pan. Invert it onto a plate then carefully flip it over. Drizzle the loaf with the icing.
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Slice and serve.
- I like this recipe best with an 8 x 4 inch pan because it will give you a nice tall loaf, giving the cinnamon swirl a dramatic appearance. If you only have a 9 x 5 inch pan, it will work, but the bake time could be up to 15 minutes less, so keep an eye on it.