Panque de Canela (Cinnamon Loaf Cake) is a moist, cake-style quick bread baked in a loaf pan, featuring a warm cinnamon flavor and a soft, tender crumb.
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This Mexican-inspired Panque de Canela recipe uses a layered cinnamon swirl and streusel topping to create a bakery-style loaf that's easy to slice and perfect for breakfast, brunch, or dessert.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Unsalted butter: Adds richness and helps create a tender crumb.
- Granulated sugar: Sweetens the batter and supports proper creaming for lift.
- Eggs: Bind the batter and give the loaf structure and moisture.
- Sour cream: Adds moisture and keeps the loaf soft after baking.
- Avocado oil: Helps the loaf stay moist even after cooling; can be substituted with grapeseed oil, sunflower oil, or canola oil.
- Ground cinnamon: Creates the signature warm flavor and defines the swirl.
- Light Brown sugar: Adds depth and sweetness to the cinnamon swirl and streusel.
How to Make Panque de Canela
Note: Full instructions are provided in the recipe card below.
- Streusel Topping: In a small bowl, combine the flour, light brown sugar, cinnamon, and unsalted butter. Use a pastry blender, fork, or your fingers to mix until coarse crumbs form and no dry flour remains. Keep chilled until ready to use.
- Cinnamon Swirl Loaf Cake: Preheat the oven to 350°F (175°C). Grease an 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan and line it with parchment paper.
- In a separate bowl, sift together the flour, baking powder, and baking soda. Set aside.
- Add the unsalted butter, salt, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using a hand mixer. Beat on high speed for about 3 minutes, until pale and creamy.
- Scrape down the bowl, then add the eggs one at a time, mixing on medium speed until fully incorporated.
- Reduce the mixer speed to low and add half of the dry ingredients. Add the sour cream, oil, and vanilla extract, mixing until combined. Add the remaining dry ingredients and mix just until the batter comes together. Scrape the bowl with a rubber spatula to ensure everything is evenly mixed.
- Transfer half of the batter to a separate bowl. Add the cinnamon and gently fold until evenly incorporated.
- Spoon alternating portions of the plain batter and cinnamon batter into the prepared loaf pan. Use a butter knife to lightly swirl the batters together. Sprinkle the streusel evenly over the top.
- Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Cream Cheese Glaze: In a bowl, whisk together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
- Drizzle the glaze over the loaf just before serving. For the best texture, glaze close to serving time, as the streusel will soften if glazed too far in advance.
Hint: Chill the streusel before baking to help it stay crumbly and defined.
Storage, Make Ahead, & Freezing
Storage: Keep the loaf covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
Make Ahead: Prepare and bake the loaf 1 day in advance; add the glaze just before serving for the best texture.
Freezing: Wrap the unglazed loaf tightly in plastic wrap and foil and freeze for up to 2 months; thaw overnight in the refrigerator before glazing.
Camila's Tips & Variations
- Tender crumb: Use room-temperature ingredients and stop mixing as soon as the flour is incorporated.
- Clean swirl: Add alternating layers of batter and cinnamon mixture, then gently drag a butter knife through once or twice to create a defined swirl without blending the layers.
- Stronger cinnamon flavor: Increase the cinnamon in the swirl slightly for a bolder taste.
- Streusel texture: Keep the streusel cold until baking, so it stays crumbly and doesn't melt into the batter.
- Overbrowning: Tent loosely with foil during the final minutes of baking if needed.
- Glaze timing: Add the cream cheese glaze right before serving to keep the streusel crisp.
- Nut addition: Sprinkle chopped pecans or walnuts over the streusel for extra crunch and flavor.
Frequently Asked Questions
Why did my streusel sink into the loaf?
This usually happens when the batter is too thin or the streusel is pressed down; keep the streusel cold and gently sprinkle it on top without pressing.
How do I keep the loaf from turning out dense?
Overmixing develops too much gluten; mix just until the ingredients are combined, and no dry flour remains.
What happens if I add the glaze too early?
Adding the glaze while the loaf is still warm will soften the streusel; wait until the cake has cooled completely for the best texture.
How do I know when the loaf is fully baked?
Insert a knife into the center; it should come out clean or with a few moist crumbs, not wet batter.
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Recipe
Panque de Canela
Panque de Canela (Cinnamon Loaf Cake) is a moist, cake-style quick bread baked in a loaf pan, featuring a warm cinnamon flavor and a soft, tender crumb.
Equipment
- 8.5× 4.5-inch (21.5 × 11.5 cm) loaf pan
- Stand Mixer or
Ingredients
Streusel
- 60 g all-purpose flour
- 50 g light brown sugar
- ½ teaspoon ground cinnamon
- 40 g unsalted butter , room temperature
Cinnamon Swirl Loaf Cake
- 270 g all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 g unsalted butter , room temperature
- 200 g granulated sugar
- 2 large eggs , room temperature
- 200 g sour cream , room temperature
- 2 tablespoons avocado oil or canola oil
- 1 tablespoon vanilla extract
- 1 ¼ tablespoon ground cinnamon
Cream Cheese Glaze
- 50 g cream cheese
- 1 teaspoon vanilla extract
- 35 g powdered sugar
- 3-4 teaspoons heavy cream or milk
Instructions
- Streusel Topping: In a small bowl, combine the flour, light brown sugar, cinnamon, and unsalted butter. Use a pastry blender, fork, or your fingers to mix until coarse crumbs form and no dry flour remains. Keep chilled until ready to use.
- Cinnamon Swirl Loaf Cake: Preheat the oven to 350°F (175°C). Grease an 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan and line it with parchment paper.
- In a separate bowl, sift together the flour, baking powder, and baking soda. Set aside.
- Add the unsalted butter, salt, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using a hand mixer. Beat on high speed for about 3 minutes, until pale and creamy.
- Scrape down the bowl, then add the eggs one at a time, mixing on medium speed until fully incorporated.
- Reduce the mixer speed to low and add half of the dry ingredients. Add the sour cream, oil, and vanilla extract, mixing until combined.
- Add the remaining dry ingredients and mix just until the batter comes together. Scrape the bowl with a rubber spatula to ensure everything is evenly mixed.
- Transfer half of the batter to a separate bowl. Add the cinnamon and gently fold until evenly incorporated.
- Spoon alternating portions of the plain batter and cinnamon batter into the prepared loaf pan. Use a butter knife to lightly swirl the batters together. Sprinkle the streusel evenly over the top.
- Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Cream Cheese Glaze: In a bowl, whisk together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
- Drizzle the glaze over the loaf just before serving. For the best texture, glaze close to serving time, as the streusel will soften if glazed too far in advance.
Notes
Storage: Keep the loaf covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
Make Ahead: Prepare and bake the loaf 1 day in advance; add the glaze just before serving for the best texture.
Freezing: Wrap the unglazed loaf tightly in plastic wrap and foil and freeze for up to 2 months; thaw overnight in the refrigerator before glazing.
Nutrition
Nutrition Facts
Panque de Canela
Amount per Serving
Calories
279
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
53
mg
18
%
Sodium
151
mg
7
%
Potassium
62
mg
2
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
404
IU
8
%
Vitamin C
0.1
mg
0
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
