The aroma of this Cinnamon Nut Quick Bread baking in my kitchen takes me right back to Sunday mornings at my grandmother’s house. She’d always have a fresh loaf cooling on the counter when we arrived for brunch, and the whole house smelled like a cozy bakery. While her version took hours to make, I’ve perfected this quick bread recipe that delivers all that nostalgic flavor in half the time. It’s become my go-to recipe for everything from lazy weekend mornings to last-minute house guests.

What You’ll Need

For the Bread:

2 cups all-purpose flour
1 cup brown sugar (dark or light, both work beautifully)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon (Saigon cinnamon if you can find it)
1/2 teaspoon salt
1 cup buttermilk, room temperature
2 large eggs, also room temperature
1/4 cup melted butter, slightly cooled
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped nuts (I use a mix of pecans and walnuts)

For the Cinnamon Swirl:

1/3 cup granulated sugar
2 teaspoons ground cinnamon
Pinch of salt

For the Topping:

1/4 cup chopped nuts
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Let’s Make It!

Getting Started (10 mins)
- Preheat oven to 350°F
- Grease a 9×5 loaf pan and line with parchment paper
- Let eggs and buttermilk come to room temperature
Mix Your Dry Ingredients (5 mins)
- Whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt
- Break up any brown sugar lumps with your fingers
Wet Ingredients (5 mins)
- Whisk buttermilk, eggs, melted butter, oil, and vanilla
- Pour into dry ingredients
- Stir just until combined – don’t overmix!
- Fold in nuts
Assembly (10 mins)
- Pour half the batter into your pan
- Sprinkle with cinnamon-sugar mixture
- Add remaining batter
- Top with nut-sugar mixture
Bake (50-60 mins)
- Bake until a skewer comes out clean
- Cool in pan for 15 minutes
- Remove and cool completely on rack

Common Questions I Get

“Can I make this without nuts?” Absolutely! Try raisins or chocolate chips instead.

“No buttermilk on hand?” Mix 1 cup milk with 1 tablespoon lemon juice, let stand 5 minutes.

“How do I store it?” Wrap tightly in foil or plastic wrap. Keeps 4 days at room temp, 1 week in fridge.

My Best Tips

Don’t skip the room temperature ingredients – they blend better
Use fresh spices – old cinnamon loses its punch
Want extra moisture? Add 1/2 cup shredded apple
For perfect slices, let it cool completely (I know it’s hard!)
Double the recipe and freeze one loaf for later

Serving Ideas

Perfect with:

A schmear of salted butter
Cream cheese (try it toasted!)
Your morning coffee or tea
A drizzle of honey
Fresh fruit on the side

Final Thoughts

This Cinnamon Nut Quick Bread is more than just a recipe – it’s a warm hug in bread form. It’s perfect for busy mornings, afternoon tea, or midnight snacking (we’ve all been there!). Even if you’re new to baking, this recipe is pretty forgiving. The hardest part might be waiting for it to cool before slicing!

I love hearing how others make this recipe their own. Maybe you’ll add different spices, try new nuts, or find your perfect serving suggestion. Whatever you do, just remember: the best quick breads are made with love and shared with friends. Happy baking!