Vegan Cinnamon Bread

5 from 4 votes

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!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Calories: 293kcal

Author: Alissa Saenz

Ingredients

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

For the Icing

½ cup organic powdered sugar
2 teaspoons unflavored and unsweetened non-dairy milk

US Customary - Metric

Instructions

Preheat the oven to 350°F and oil the bottom and sides of an 8 x 4 inch loaf pan (Note 1).
Stir the flaxseeds and water together in a small container or bowl.
Stir the brown sugar and cinnamon together in a small bowl.
In a separate container, such as a liquid measuring cup, stir together the milk, oil, apple cider vinegar and vanilla.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the milk mixture and the flax mixture to the bowl with the flour mixture. Stir everything together just until the ingredients are combined.
Pour and half of the batter into the prepared loaf pan. Spread it out with a spatula if needed.
Sprinkle half of the brown sugar mixture evenly over the batter.
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.
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.
Bake the loaf until a knife or toothpick inserted into the center comes out clean, 45 to 60 minutes.
Place the loaf pan onto a cooling rack and let the loaf cool completely.
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.
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.
Slice and serve.

Notes

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.

Nutrition