Egg Free Cinnamon Swirl Bread

This delicious egg free cinnamon bread is swirled with cinnamon, and made with simple ingredients. It’s a quick bread that rises nicely in the oven with a toasted cinnamon top.

My cinnamon swirl bread requires mostly pantry staples so you can have it made, start to finish, in about an hour. It has the texture of a moist cinnamon coffee cake.

It’s great with or without a vanilla glaze on top, and slices up perfectly for a sweeter breakfast or a snack. Unsweetened applesauce adds a bit of natural sugar to this recipe, and works as an excellent binder.

I made my new eggless cinnamon swirl bread recipe last week, and my kids instantly couldn’t get enough of it! Who doesn’t love a fresh loaf of cinnamon bread warm from the oven? This recipe is sweet, but not overly sweet, as some quick bread recipes tend to be.

My 6 and 3-year-old seem to judge my recipes more leniently than myself (whew!), but I knew it was onto something with their response. They started asking for cinnamon bread for snacks, after-dinner treats, and of course, breakfast! It just warms my heart when they ask for “my” special cinnamon bread.

This eggless cinnamon bread holds its shape and slices nicely with a sharp or serrated knife, and keeps well on the counter tightly covered for several days. You can also store it in the fridge, if desired.

I’ve made this bread both with and without the glaze, and it’s great either way! The beautifully textured cinnamon top holds its own, however, my kids always prefer frosted over not-frosted. 😉

This egg free cinnamon bread would also be excellent topped with streusel, which I plan on trying soon (I’ll keep you posted via Instagram).

What You’ll Need for eggless Cinnamon Bread:

This Cinnamon Swirl Bread uses no eggs, and requires mostly pantry essentials, listed below.

Wet Ingredients: 

• Sugar (I know, sugar is dry, but it still belongs on this list) – this helps sweeten the bread, of course
• Unsweetened Applesauce – this is used as both a binder, for moisture, and adds a little extra natural sweetness
• Vegetable or Canola Oil
• Milk (you may substitute your favorite DF milk for a dairy free option)
• Pure Vanilla Extract – this adds to and enhances the sweet cinnamon-sugar flavor.

Dry Ingredients:

• Flour
• Baking powder
• Baking Soda
• Salt
• Cinnamon (this is used in the swirl ingredients, and as a topping)

Note: You could make this in a single bowl, but I always recommend combining dry ingredients separately to ensure baking soda and powder are thoroughly incorporated. Nobody wants a clump of baking soda or powder sneaking into their bite!

If you do decide to use a single bowl, I would mix together dry ingredients first, then add wet ingredients (vanilla last) and stir.

How to Make Egg Free Cinnamon Bread

Don’t let the cinnamon swirl intimidate you. This eggless cinnamon bread recipe is very easy!
(Click below to jump to the full recipe at the bottom).

1. Preheat your oven to 350F, and spray an 9×5 loaf pan with cooking spray. For even easier cleanup, line your pan with parchment paper (I also spray for extra measure).
   
2. Prepare for the cinnamon swirl – melt butter in a small bowl, and stir together your cinnamon sugar blend in a second bowl. Keep the butter and cinnamon-sugar mix separate.
   
3. Stir together all wet ingredients in a large bowl, and whisk together dry ingredients in a separate bowl. Then add dry ingredients to the wet ingredients, and stir/whisk just until combined. Try not to over-stir your batter, or it may not rise as well. 
   
4. Sprinkle 1-2 tsp of cinnamon-sugar blend on the bottom of prepared pan. Gently spoon about 1/4 of the batter (does not have to be perfect, just estimate) evenly into bottom of pan. Drizzle about 1/4 of melted butter on top, then sprinkle 1 heaping Tablespoon of cinnamon-sugar on top of that.
   
5. Repeat above steps until batter and butter are gone (layer batter – butter – cinnamon blend, repeat). Sprinkle remaining cinnamon sugar over the top.
   
6. Gently run a sharp knife through the batter several times (see photo above). Create only a few lines or swirls, to not overwork batter.
   
7. Bake at 350F for about 50 minutes. For best results, cool before slicing. Allow to cool completely before storing in an airtight container.