In our house, breakfast needs to be fast and easy to prepare. Usually, I try to serve a carbohydrate and a protein for our first meal every day. Since my kids are not super keen on oatmeal, this means our breakfast carbs usually come by way of boxed cereal or baked goods.
I rarely have time to bake in the morning, so most projects are completed a day ahead. A perfect example of this is cinnamon quick bread.
Quick breads are easy to make–especially for anyone who lacks confidence working with yeast. I especially like cinnamon bread because it does not require mushy bananas or zucchini thawed from the freezer. Bananas do not last long enough around here to get mushy and I struggle to plan ahead far enough to defrost zucchini. I can simply assemble the ingredients for this recipe and bake.
Back in my daycare days, I made this recipe almost weekly. I have served it to dozens of kids over the years and they all scarfed it up.
Most times, I double the recipe and bake two loaves at once. This bread freezes well.
- 2 c. flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1/3 c. oil
- 2 tsp. vanilla
- 1 c. sugar
- 1 1/2 tsp. cinnamon
- 1 c. milk
- 2 eggs
- Combine all ingredients in a bowl. Mix for 3 minutes at medium speed with an electric mixer . Grease and flour bottom of a 9x5-inch loaf pan. Pour in batter. Bake 1 hour at 350 degrees. After 10 minutes, remove from pan and cool on a wire rack.
What is your favorite quick bread recipe? Email me or comment below!