Description
This Vegan Cinnamon Bread is a moist, flavorful loaf that combines the warmth of cinnamon with a tender crumb, perfect for breakfast or a cozy snack. Made with oat milk, applesauce, and a swirl of cinnamon sugar, it offers a delightful vegan treat topped with a smooth vanilla glaze.
Ingredients
Wet Ingredients
- 1 cup oat milk
- 1 Tablespoon apple cider vinegar
- 1/3 cup applesauce
- 1/4 cup brown sugar
- 1/4 cup white cane sugar
- 3 Tablespoons olive oil (or any other liquid oil subbed 1:1)
- 1 teaspoon vanilla bean paste (or vanilla extract)
Dry Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Cinnamon Sugar Filling
- 1/3 cup sugar
- 2 teaspoons cinnamon
Vanilla Icing
- 1/2 cup sifted powdered sugar
- 1 Tablespoon oat milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F and lightly grease a loaf pan or line it with parchment paper. Set it aside for later use.
- Mix wet ingredients: In a large bowl, whisk together oat milk, apple cider vinegar, applesauce, brown sugar, white cane sugar, olive oil, and vanilla bean paste until combined and smooth.
- Add dry ingredients: Add the flour first to the bowl, then sprinkle in baking powder, baking soda, salt, and cinnamon. Gently whisk the dry ingredients into the flour, then stir into the wet ingredients just until a thick batter forms without large lumps; avoid over-mixing to keep the bread tender.
- Make cinnamon sugar filling: In a separate bowl, mix together sugar and cinnamon thoroughly. Set aside.
- Layer the batter and filling: Pour one-third of the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle one-third of the cinnamon sugar filling on top, then use a butter knife to gently swirl it into the batter. Repeat layering and swirling two more times, finishing with batter topped by the last portion of cinnamon sugar. Be careful not to over-swirl to maintain visible layers.
- Bake the bread: Place the loaf in the oven and bake for 50-55 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and run a butter knife around the edges to loosen the bread. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare and apply vanilla icing: While the bread cools, mix powdered sugar, oat milk, and vanilla bean paste in a bowl until a thick glaze forms. Drizzle the glaze generously over the cooled bread, slice, and serve.
Notes
- Do not over-mix the batter to avoid a dense and dry loaf; some lumps are okay.
- Use parchment paper for an easier release from the loaf pan.
- The cinnamon sugar swirl creates delightful texture and flavor throughout the bread.
- Let the bread cool completely before icing to prevent the glaze from melting.
- You can substitute olive oil with any neutral liquid oil 1:1.
