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Close-up of sliced brown bread, with a pat of butter melting on one slice. Another knife lies nearby on a white surface.
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Mini Cinnamon Crunch Loaves Recipe

These mini cinnamon crunch loaves are moist, fluffy, and have a delicious cinnamon crunch topping. They're perfect for snacking, sharing with friends, or giving as gifts!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Bread
Cuisine: American
Keyword: mini cinnamon crunch loaf
Servings: 8
Author: Linley Hanson

Ingredients

Dry

Wet

  • 2 large eggs
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened almond milk
  • 2 tablespoons avocado oil
  • ¼ cup 5% Greek yogurt

Crunch

Instructions

  • Preheat the oven to 350℉. We used a silicone mini loaf pan. If you use something else, spray them with cooking spray and set aside.
  • Place the dry ingredients into a bowl and mix to combine. Set aside.
    A glass bowl containing flour, brown sugar, cinnamon, baking powder, and baking soda, on a light textured surface.
  • Then, in a large bowl, crack two eggs and whisk. Add maple syrup, vanilla extract, almond milk, avocado oil, greek yogurt, and mix.
    A glass bowl containing a beaten egg mixture and dollops of cream or butter, with a whisk resting inside.
  • Add the dry ingredients to the wet ingredients and mix.
    A clear bowl contains a mixture of liquid ingredients and dry flour with a gold spoon, set on a textured white surface.
  • In a small bowl, combine the brown sugar, cinnamon, and softened butter for the topping.
    A spoon in a ceramic bowl filled with brown powder, set on a textured surface.
  • Transfer the batter to the mini loaf pans and top with about 1 tablespoon of the brown sugar cinnamon mixture.
    A yellow four-section silicone mold is filled with light brown batter on a light gray textured surface.
  • Place the mini loaves in the oven at 350℉ and bake for 20-25 minutes or until the center is fully cooked.
    A yellow silicone baking mold with four rectangular cavities, each filled with a brown baked mixture dusted with a light coating of cocoa powder.
  • Let the loaves cool for 20 minutes before transferring to a wire rack to cool completely.
    Slices of brown bread topped with thin pats of butter are placed on parchment paper next to a butter knife.

Video

Notes

  • Baking time will vary depending on pan size. We used a mini loaf pan that can hold up to 1 cup. For this recipe, each loaf got ½ cup + 2 tablespoons of batter.
  • Store in an airtight container with a paper towel to maintain the crunch on the top.

Nutrition

Calories: 222kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Fiber: 1g | Sugar: 20g