Vegan Cinnamon Swirl Bread
Enjoy the heavenly goodness of our healthy, homemade vegan Cinnamon Swirl Bread recipe. Moist, fluffy & packed with cinnamon swirls & glaze!
Servings: 10 Servings
Calories: 310kcal
Ingredients
Ingredients You Need for Vegan Cinnamon Bread Recipe
CINNAMON SUGAR SWIRL MIXTURE
- 2/3 cup organic brown sugar
- 1 tablespoon + 1 teaspoon ground cinnamon
QUICK BREAD
- 2 tablespoons ground flaxseed
- ⅓ cup water
- ¾ cup unsweetened non-dairy milk of choice I used almond milk
- ⅓ cup canola oil can also use melted coconut oil or vegetable oil
- 1 tablespoon apple cider vinegar can also use regular vinegar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ⅔ cup organic granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
GLAZE
- 3/4 cup organic powdered sugar add more if needed for thicker icing
- 1 tablespoon unsweetened non-dairy milk I used almond milk, add more if needed for thinner icing
- Optional: 1 teaspoon vanilla extract or any extract flavor you would like
Instructions
Instructions How to Make Vegan Cinnamon Swirl Bread
CINNAMON SUGAR SWIRL MIXTURE
- In a separate bowl, stir the brown sugar and cinnamon together and set aside.
QUICK BREAD
- In a small bowl, stir together the flaxseeds and water together and let it set for 5-10 minutes.
- Preheat the oven to 350°F and spray a loaf pan with non-stick cooking spray. For super easy removal, line pan with parchment paper. Use a 9x5 loaf pan or an 8x4 loaf pan, depending on baking time and height of bread you want. I used a 9x5 pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Stir together the milk, oil, apple cider vinegar and vanilla together in a measuring cup. Add the flax mixture into the wet mixture.
- Add the flax/milk mixture to the bowl with the flour mixture. Stir everything together just until the ingredients are combined, without over mixing the batter.
- 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, 40 to 55 minutes for 9x5 pan and 50-65 for an 8x4 pan.
- Place the loaf pan onto a cooling rack after a brief cooling interval, usually 5 to 10 minutes, then let the loaf cool completely.
MAKING THE GLAZE
- As the bread cools down, mix the powdered sugar and milk to make the glaze. If it's too thin, add more powdered sugar. If it's too thick, add a little more milk.
- After the bread has cooled down, use a knife to carefully loosen it from the pan. Put a plate on top of the bread, and carefully turn it over. Lastly, pour the glaze on top of the bread. Top with some pecans or walnuts if you desire.