Cinnamon Buttermilk Loaf Recipe

Introduction

This Cinnamon Buttermilk Loaf is a moist and tender cake infused with warm cinnamon flavor. It’s perfect for breakfast or an afternoon treat, featuring a delightful cinnamon sugar swirl and topping that adds just the right amount of sweetness and spice.

Ingredients

• ⅓ cup (68g) white granulated sugar
• 1 ½ teaspoons ground cinnamon
• ½ cup (115g) butter, softened
• 1 cup (200g) white granulated sugar
• 1 egg
• 1 cup (250ml) buttermilk
• 2 cups (240g) all-purpose or cake flour
• 1 teaspoon bicarbonate of soda (baking soda)

Instructions

1. Step 1: In a bowl, mix together the sugar and ground cinnamon for the cinnamon sugar mixture. Set aside.
2. Step 2: Grease and line a 22 x 13 cm (9 x 5 inch) loaf pan with parchment paper.
3. Step 3: In a large bowl, cream the softened butter and sugar together until light and creamy.
4. Step 4: Add the egg and buttermilk to the butter mixture and beat well until combined.
5. Step 5: Sift in the flour and bicarbonate of soda, then mix until well incorporated.
6. Step 6: Spoon half of the batter into the prepared loaf pan and sprinkle half of the cinnamon sugar evenly over the batter.
7. Step 7: Cover with the remaining batter, then sprinkle the remaining cinnamon sugar on top.
8. Step 8: Bake in a preheated oven at 350°F (180°C) for 40 to 50 minutes, or until a skewer inserted in the center comes out clean.
9. Step 9: Remove from the oven and cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute half of the butter with Greek yogurt or sour cream.
• Add chopped nuts or raisins to the batter for added texture and flavor.
• Use a cream cheese glaze or simple icing drizzle for a sweeter finish.
• If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use self-raising flour instead of all-purpose flour?

It’s best to use all-purpose or cake flour with baking soda as specified. Using self-raising flour might alter the texture and rise of the loaf.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before adding it to the recipe.

Cinnamon Buttermilk Loaf Recipe

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★★★★★

4.4 from 128 reviews

This Cinnamon Buttermilk Loaf is a moist, tender quick bread infused with tangy buttermilk and warm cinnamon spice. Swirled and topped with a sweet cinnamon sugar mixture, this loaf is perfect for breakfast, brunch, or an afternoon snack. Easy to prepare and baked in a standard loaf pan, it delivers classic comforting flavors in a soft crumb.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cinnamon Sugar Mixture (Filling and Topping)

• ⅓ cup / 68g white granulated sugar
• 1 ½ teaspoons ground cinnamon

For the Cinnamon Buttermilk Loaf

• ½ cup / 115g butter, softened
• 1 cup / 200g white granulated sugar
• 1 egg
• 1 cup / 250ml buttermilk (see Note 1)
• 2 cups / 240g all purpose or cake flour
• 1 teaspoon bicarbonate of soda / baking soda

Instructions

1. Prepare Cinnamon Sugar Mixture: In a bowl, thoroughly mix the white granulated sugar and ground cinnamon. Set this mixture aside as it will be used for both filling and topping the loaf.
2. Prep Loaf Pan: Grease and line a 22 x 13 cm (9 x 5 inch) loaf pan with parchment or baking paper to prevent sticking and ensure easy removal of the baked loaf.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light in color and creamy in texture. This step is crucial for a tender crumb.
4. Add Egg and Buttermilk: Beat the egg into the creamed mixture, then add the buttermilk, mixing until all ingredients are well incorporated and smooth.
5. Combine Dry Ingredients: Sift together the all purpose or cake flour and bicarbonate of soda/baking soda to ensure even distribution. Gradually add these dry ingredients to the wet mixture, stirring until a smooth batter forms.
6. Layer Batter and Cinnamon Sugar: Spoon half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over this batter layer. Then cover with the remaining batter and evenly sprinkle the remaining cinnamon sugar on top.
7. Bake the Loaf: Place the loaf pan in a preheated oven at 350°F (180°C) and bake for 40 to 50 minutes. Bake until a skewer inserted into the center of the loaf comes out clean, indicating the loaf is fully cooked.
8. Cool and Remove from Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for at least 10 minutes. After cooling, carefully remove the loaf from the pan and transfer to a wire rack to cool completely before slicing.

Notes

• Note 1: If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup (250ml) of milk. Let it sit for 5-10 minutes to curdle before using.
• Ensure the butter is softened to room temperature to make creaming easier and achieve a smooth batter.
• Using cake flour can make the loaf lighter and softer, but all-purpose flour works well too.
• The baking time may vary depending on your oven; start checking at 40 minutes to avoid overbaking.
• Allow the loaf to cool sufficiently before slicing to maintain shape and texture.

Keywords: cinnamon loaf, buttermilk bread, quick bread, cinnamon sugar loaf, breakfast bread, sweet loaf