An Easy Quick Bread with Cinnamon Roll Appeal
- Servings: 12
- Total Time: 1 hour 15 minutes
- Effort Level: Simple
What gives this bread its cinnamon roll character is the walnut-cinnamon mixture swirled into the batter just before baking. As the loaf bakes, the sugar melts into the crumb and creates pockets of warm cinnamon flavor, while the walnuts add a little texture and richness. It’s a straightforward method that delivers the familiar taste of cinnamon rolls in a much easier quick-bread format.
The batter itself is simple to mix and relies on a quick homemade “buttermilk” made from milk and apple cider vinegar. The combo is an old-fashioned technique that yields a nice rise and tender crumb, as well as a subtle, flavorful tang that complements spiced baked goods like this one beautifully.
Ingredient Notes
Here are few things to know about the key ingredients in this recipe. Get the complete list in the printable recipe card below.
- Chopped walnuts – Chop the walnuts by hand to keep pieces about 1/4 inch. Food processors tend to overdo it, giving you a gritty texture.
- Apple cider vinegar – Mixed with milk, cider vinegar mimics the action of buttermilk, but with a little added flavor. This combination reacts with baking soda to give the bread lift and a moist, tender crumb.
- Shortening – Butter adds flavor to the walnut swirl, while the addition of shortening keeps the loaf moist and tender.
Prep Overview
How to Make Cinnamon Quick Bread with Walnuts
Planning to try this recipe? Take a quick look at what’s involved, then get the full details in the printable recipe card below.
Grease a loaf pan and preheat the oven. Mix the walnuts with melted butter, cinnamon, and sugar. Mix the vinegar and milk in a measuring cup. Combine the dry ingredients, whisk all the wet ingredients together separately, then combine both wet and dry. Swirl in the cinnamon-spiced walnuts and transfer the batter to the loaf pan. Bake, cool on a rack, and serve warm with butter.
Storage and Reheating Tips
- Short term storage – Cinnamon walnut bread will keep at room temperature for 2 to 3 days. Let it cool completely, then wrap it tightly in aluminum foil or store it in an airtight container. For the best texture, keep the loaf whole and slice it as needed. Avoid refrigerating, as it can dry the bread out.
- How to freeze – Properly wrapped, this quick bread can be frozen for up to 3 months. Once cooled, you can slice it for easy portioning if desired, then wrap it tightly in plastic wrap, followed by foil, and place it in a freezer-safe bag.
- Thawing and reheating – Thaw cinnamon quick bread at room temperature for a few hours. For a warm, fresh-baked flavor, reheat thawed slices in a 350°F oven for a few minutes. We don’t recommend thawing or heating in the microwave.
More Easy Quick Bread Recipes
If you like easy baking recipes like this one, having a few more quick breads in your repertoire is a must. If you’re in the mood for something chocolatey, our Chocolate Zucchini Bread made with buttermilk is an easy choice. For a unique, savory quick bread, try our Zucchini Bread with Pesto – ideal for snacks or brunch. And of course, you can never go wrong with Banana Bread made special thanks to the addition of tangy sour cream.
Cinnamon Walnut Bread
Ingredients
- 1/4 cup butter, melted
- 1/2 cup chopped walnuts
- 1 tablespoon cinnamon
- 1 cup sugar, divided
- 5 tablespoons apple cider vinegar
- 11 tablespoons milk
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1-1/4 teaspoons baking soda
- 2 large eggs
- 1/4 cup shortening, melted
Instructions
- Preheat the oven to 350°F and generously grease a standard-size loaf pan (9¼" x 5¼" x 2¾").
- Combine the melted butter, walnuts, cinnamon, and 1/2 cup of the sugar in a bowl. Mix well and set aside.
- Add the apple cider vinegar (5 Tbsp) to a measuring cup, fill with the milk to the 1-cup mark (11 Tbsp), and set aside.
- In a large bowl, whisk together the remaining 1/2 cup of sugar, with the flour, salt, and baking soda.
- In a medium bowl, beat the eggs and whisk in the vinegar-milk mixture. Gradually add the melted shortening, then add the entire mixture to the dry ingredients. Combine well.
- Give the walnut-cinnamon mixture a final stir, then fold it into the batter, swirling it through. Don't combine completely.
- Spread the batter in the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then finish cooling on a rack before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I felt that 5 T of vinegar was too much. I only used a bit more than 1 T to one cup milk. I also added 3 x the amount of nuts. Got rave reviews.
What can you use if you don’t have shortening?
You can use butter in place of shortening. Because butter contains a percentage of water content and shortening does not, the bread will rise a little higher when made with shortening, but butter will add flavor that shortening doesn’t have.
Is it ok to add a little honey and/or vanilla extract?
Hi Ellie,
Adding up to 1-1/2 teaspoons of vanilla would be fine. Without testing, I can’t say whether honey would affect the texture though. If you’re looking for that flavor, perhaps you could make a honey-butter to spread on it when serving.
Very good loaf. I don’t see how anyone could make it in 10 minutes, though! It also took a longer cooking time than you wrote, about 15 minutes longer. Thank you!
Hi Wynn,
So glad you liked the Cinnamon Walnut Bread. At your suggestion, I’ll increase the prep and cook times a bit.
This is delicious !! It did take about 15 min longer to cook but it was worth it 🙂
This is my second recipe I have tried of yours in 2 days and I am very happy with them both !!
Thanks !!!!
Thanks for your nice comments. I’m glad you liked the cinnamon bread – it’s one of my favorites too.
I made this as a hostess gift for a friend. It was so delicious! (It also made my house smell heavenly when I baked it). I only had almond milk in the house and it made a nice substitution in a pinch. Great recipe!
Is there any adjustment for 5000 ft altitude?
Hi Eileen,
We’re in Florida (at sea level) so I can’t speak from experience, but King Arthur Flour is a baking source that we trust implicitly and they have a guide to high-altitude baking.