Sweet, moist cinnamon bread with a crunchy sugar-cinnamon crust, baked without needing sourdough starter.
Prep Time: 15 mins | Cook Time: 1 hour | Servings: 12 | Difficulty: Easy
Ingredients
- 1 cup sugar & 1 cup oil
- 3 large eggs
- 1/2 cup milk & 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda & 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 box (3.4 oz) instant vanilla pudding mix
- Coating: 1/2 cup sugar mixed with 1.5 tbsp cinnamon
Step-by-Step Instructions
- Preheat oven to 325°F (165°C). Grease two 8×4-inch loaf pans and dust inside with half of cinnamon-sugar coating.
- In a large bowl, beat sugar, oil, eggs, milk, and vanilla until smooth.
- Stir in flour, baking soda, baking powder, cinnamon, and dry instant vanilla pudding mix until combined.
- Divide batter evenly between prepared loaf pans.
- Sprinkle remaining cinnamon sugar on top of batter.
- Bake for 50-60 minutes until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Chef’s Tips & Variations
The instant vanilla pudding mix is the secret to an ultra-moist crumb!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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