This sweet cinnamon swirl buttermilk loaf is easy to make, crunchy on top, moist on the inside, and has swirls of cinnamon baked inside.
Why You'll Love It
Easy. It’s as simple as mixing the wet ingredients in one bowl, dry in another, and then mixing together. The recipe is also all done by hand so no need for fancy kitchen equipment.
Crunchy top and soft inside. My favourite part of this loaf is the crunchy top that the cinnamon and sugar create. It also pair perfectly with the moist and soft inside of this loaf.
Unique. It's a great option if you're looking to try something new. Don't get me wrong, I love lemon loaves and banana breads, but sometimes it's nice to change it up!
Step by Step Instructions
Preheat oven to 350 F. Grease and line a loaf pan with parchment paper.
Cinnamon Sugar Swirl
In a small bowl combine cinnamon, white sugar, and brown sugar. Mix well together and set aside.
Loaf Batter
In a large bowl whisk together the buttermilk, sugar, eggs, vanilla extract, and vegetable oil.
In a separate medium sized bowl whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients into the wet and mix just until the dough comes together and no large lumps remain.
Pour 1/3 of the dough into your loaf pan and spread it evenly. Then add 1/2 of your cinnamon mixture on top, spreading evenly.
Add the remaining dough into the loaf pan and sprinkle the remaining cinnamon sugar mixture on top.
Take a butter knife and gently trace lines horizontally and then vertically to add the swirls, you want the knife to reach the bottom of the pan.
Bake for 55 minutes or until a tooth pick inserted into the centre of the loaf comes out clean. Let cool in the pan to room temperature before slicing.
STORING THE LOAF
This loaf should be stored in an airtight container at room temperature and keep well for three days.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
DO I NEED TO BRING MY COLD INGREDIENTS TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This means less mixing, which gives you a fluffy moist loaf.
If you make this cinnamon swirl buttermilk loaf please leave a star rating and comment below! You can also tag me on Instagram @jessiebakestreats .
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Cinnamon Swirl Buttermilk Loaf
Equipment
- loaf pan
Ingredients
Loaf Dough
- 2 C all purpose flour spooned and levelled*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 & 1/4 C white sugar
- 1 C buttermilk at room temperature
- 2 large eggs at room temperature
- 1/4 C vegetable oil
- 2 tsp vanilla extract
Cinnamon Sugar Swirl
- 2 & 1/2 tsp ground cinnamon
- 1/4 C white sugar
- 2 tbsp brown sugar
Instructions
- Preheat oven to 350 F. Grease and line a loaf pan with parchment paper.
Cinnamon Sugar Swirl
- In a small bowl combine cinnamon, white sugar, and brown sugar. Mix well together and set aside.1/4 C white sugar, 2 tbsp brown sugar, 2 & 1/2 tsp ground cinnamon
Loaf Batter
- In a large bowl whisk together the buttermilk, sugar, eggs, vanilla extract, and vegetable oil.1 C buttermilk, 2 large eggs, 1/4 C vegetable oil, 2 tsp vanilla extract, 1 & 1/4 C white sugar
- In a separate medium sized bowl whisk together flour, baking soda, baking powder, and salt.2 C all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- Add dry ingredients into the wet and mix just until the dough comes together and no large lumps remain.
- Pour 1/3 of the dough into your loaf pan and spread it evenly.
- Then add 1/2 of your cinnamon mixture on top, spreading evenly.
- Add the remaining dough into the loaf pan and sprinkle the remaining cinnamon sugar mixture on top.
- Take a butter knife and gently trace lines horizontally and then vertically to add the swirls, you want the knife to reach the bottom of the pan.
- Bake for 55 minutes or until a tooth pick inserted into the centre of the loaf comes out clean.
- Let cool in the pan to room temperature before slicing.
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