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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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/cinnamon-buttermilk-loaf-recipe/