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Cinnamon Yoghurt Bread

A yogurt bread is moister, fluffier, and better compared to regular quick bread. Plus, you only needs a 15-minutes hands-on time, the oven does the rest.

Quick yoghurt bread with rich cinnamon butter swirls! This easy cinnamon yoghurt bread will brighten up your day, be it breakfast, tea time, or a quick supper before jumping to bed. It fills my entire apartment with such a nice aroma for hours, which is super perfect to cover up the horrible fumes from my new kitchen backsplash.

How to Prepare Cinnamon Yoghurt Bread Batter and Filling.
How to Prepare Cinnamon Yoghurt Bread Batter and Filling.

Interesting apartment update.

A bit side track. My apartment recently switched to a new management, and with it we somehow got updated LED lightings and a new subway kitchen backsplash installed. Mine was done yesterday, and I super love the new backsplash, just not exactly the smell that comes with it. The weather is getting a bit warmer (like at least not minus!), and I’ve cracked open all windows to remove the said smell. Hopefully the awful smell is going away soon. For now though, I am enjoying my tea with a couple slices of this super delicious bread.

Cinnamon Yoghurt Bread
Cinnamon Yoghurt Bread

Tools you will need.

Okay, let’s get back to this delicious cinnamon yoghurt bread. The batter for this bread is super easy, you won’t need an electric mixer for this. You just need a hand held whisk to mix the wet ingredients, and a spatula to fold together the wet and dry ingredients until uniform. Then, you just need to alternate pouring batter and cinnamon butter filling into a parchment paper lined 9"x5" loaf.

Cinnamon Yoghurt Bread
Cinnamon Yoghurt Bread

How to convert the recipe from using a loaf pan to a muffin pan?

If you need to fix your cravings really really fast, you can turn this loaf bread into muffins! You only need 2/3 of the recipe for a standard 12 cup muffin pan. Simply fill each hole halfway, then bake in the same temperature (180 Celsius or 350 Fahrenheit) for 15-20 minutes. You can of course make the whole recipe, but you will end up with 18 standard size muffins. Which is great of course, but be sure you have two standard 12 cup muffin pans so you can bake the whole thing at once.

Cinnamon Yoghurt Bread

4.9 from 15 reviews

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 8

Print Recipe


  • Dry mix (whisk together)
  • 360 gram all-purpose flour
  • 180 gram sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • Wet mix (whisk together)
  • 3 eggs
  • 120 ml vegetable oil
  • 300 gram plain yoghurt
  • 2 teaspoon vanilla extract
  • Cinnamon sugar butter mix (stir together)
  • 60 gram unsalted butter, melted
  • 1 1/2 tablespoon cinnamon powder
  • 150 gram brown sugar (dark/light is okay)


  1. Preheat oven to 180 Celsius (350 Fahrenheit). Line a 9"x5" loaf pan with parchment paper, or grease and flour.
  2. Make a well in the dry ingredient mix, then pour in wet ingredient mix. Fold with a spatula until just combined.
  3. Pour 1/4 batter to prepared pan, then with dollops of cinnamon mixture (1/3 total). Alternate again with 1/4 batter, 1/3 cinnamon mixture, 1/4 batter, 1/3 cinnamon mixture. At this point, swirl the batter with a chopstick/butter knife. Finally, top with the remaining 1/4 batter.
  4. Bake in preheated oven for 45 minutes. Then take a piece of aluminum foil and tent the pan. Continue baking for another 30 minutes, or until a cake tester comes out clean.
  5. Remove from oven and let the cake sit in the pan for 10 minutes. Gently remove the cake from the pan and let cool on a wire rack until room temperature. Cut into slices and serve.


  • 1. It is better to line the loaf pan with parchment paper and make the paper hangs a bit out from the pan since it will really rise to fill the entire 9"x5" loaf pan. If your pan is slightly smaller, there is a possibility of spill during baking. Hence the hanging parchment paper is a better choice to help avoiding any spill.
  • 2. You can turn this recipe into muffins. If you use the whole recipe, you will end up with 18 standard size muffins. If you only want 12 standard size muffins since it's easier that way, be sure to scale the recipe to 2/3. You only need to fill each muffin cup halfway. Also, bake in the same temperature (180 Celsius or 350 Fahrenheit) for 15-20 minutes.
Indonesian Pantry
Indonesian Kitchen


  • Siany Siany says:

    Will try gluten free version of this...was craving a bread without buttermilk or butter as main ingredient. Thank you for the recipe.

    • Anita Anita says:

      I hope the gluten free version will work out Siany :)

  • Morgan Eisenberg Morgan Eisenberg says:

    I'm so intrigued, this will be my first time trying yogurt bread!

    • Anita Anita says:

      I think you will love it Morgan. Yoghurt bread is so much more tender and fluffy compared to regular version.

  • Lucy Parissi Lucy Parissi says:

    Hopefully the splashback smell will dissipate quickly. If not, you will just have to keep on baking this gorgeous loaf. I love how simple to prepare this recipe is.

    • Anita Anita says:

      Thanks! Though to be fair, fume or no fume, this bread has been my go-to quick fix when I am hungry and need some delicious snack.

  • Jessica Jessica says:

    I made this bread for breakfast this morning and it's already gone! Everyone loved it - thanks so much for sharing the recipe!

    • Anita Anita says:

      Yay! I'm happy that the bread is such a hit. :)

  • Sara Welch Sara Welch says:

    This is one of the best recipes for a sweet bread that I've ever tasted! I'll be making this again and again!

    • Anita Anita says:

      Thanks for the high praise Sara. It means a lot to me coming from you. :)

  • Jes Jes says:

    Hi Anita, thank u for posting this. I baked it already. The inside is indeed Very fluffy n tender just like how u described it. But the outer bread ( crust) came out really brown and hard. I baked for 30 mints and tented it with aluminum foil like u said. And cut down baking time for total 50 mints already. Any idea what I did wrong? Also, do u have any sub if I don’t want to use oil? Thank u so much.

    • Anita Anita says:

      Hi Jas, thank you for baking this bread. I'm not sure why you bread took so little time to bake, could you be using a convection oven instead of a standard (conventional) oven? A convection oven usually needs a lower temperature and a quicker baking time compared to a standard oven, so that may possibly be the reason.

      Another possibility is the color of your cake pan. A darker color metal pan absorbs more heat than a lighter color pan. What this does is a darker pan usually leads to excess browning on edges and the premature hardening of surface crusts. If this is indeed the culprit, please try to reduce your oven temperature 25 degrees Fahrenheit, and also just to be on the safe side, start checking the cake about 10 minutes before the recipe says it should be done.

      Oil actually make for a moist and tender cake, but if you don't want to use oil, you can use the same amount of melted unsalted butter.

  • Sandra Shaffer Sandra Shaffer says:

    Fabulous recipe! I made mine into muffins. The extra batter went into silicone muffin holders. No way was I going to miss those extra muffins! lol

  • Patty at Spoonabilities Patty at Spoonabilities says:

    This is definitely on my list of breakfasts to have for my family. As I'm enjoying some extra time lately in the morning, I will definitely make this. Yummy!

  • Michelle Michelle says:

    So delicious and moist. Can't get enough!

  • Biana Biana says:

    This bread looks amazing, all that cinnamon makes is look so good! Will be making it very soon.

  • Dannii Dannii says:

    I love any kind of cinnamon bread and this looks amazing. A great alternative to banana bread.

  • Charla Charla says:

    This cake looks absolutely perfect and would pair so well with my favourite herbal tea and a good book.

  • SW SW says:

    Hi! Why is this called a bread? Is it because of the shape?

    • Anita Anita says:

      Hi SW, this is more how it is called in the US. It's called a bread because it's denser, heavier, and firmer than a typical cake. It's also because this is supposed to be icing free, and hence not a cake. I get confused about this all the time too, so I think just call it whatever you want. :)

      • SW SW says:

        Hi Anita, thanks for sharing and it good to know more :) I tried baking this cake earlier but when I tent the cake with aluminium foil (after baking for 15 mins), the remaining 30 mins is with a tent, the bread is not fully baked. I then removed the aluminium foil and bake without it. Is it an aluminium foil is to cover the top of the cake? I uses top and bottom heat without fan. It turns out that it is edible though I didn't use aluminium foil tent. I like this recipe and that it is so moist. Loving it :) and will bake again!

        • Anita Anita says:

          Hi SW, I think there's a bit of misunderstanding. First, bake without an aluminum foil tent for 45 minutes, then tent the top of the pan with a piece of aluminum foil, and continue baking for another 30 minutes. So the total baking time is 75 minutes (or 1 hour and 15 minutes).

  • Angela Angela says:

    Needs a little salt. I even used salted butter in the cinnamon mixture and still wish I’d put a little in the batter. Still tasty though.

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