Description
This delicious Country Cinnamon Swirl Buttermilk Loaf is a moist and tender quick bread featuring a sweet cinnamon and brown sugar swirl. Perfect for breakfast or a cozy snack, it’s enhanced with a subtle butter extract and topped with a smooth vanilla glaze to create a delightful cinnamon roll-inspired flavor and appearance.
Ingredients
Cinnamon Swirl
- 2 1/2 teaspoons ground cinnamon
- 2 tablespoons brown sugar
- 1/4 cup granulated sugar
Quick Bread Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice, let sit for 5-10 minutes and stir)
- 1 egg
- 1/4 cup canola oil
- 1 teaspoon butter extract (optional, but highly recommended)
Vanilla Glaze
- 1/2 cup confectioners’ sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cinnamon Swirl: In a small bowl, thoroughly combine 2 1/2 teaspoons ground cinnamon, 2 tablespoons brown sugar, and 1/4 cup granulated sugar. Set aside for layering in the bread.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly blended.
- Combine Wet Ingredients: In a medium bowl, mix 1 cup buttermilk, 1 egg, 1 teaspoon butter extract (optional), and 1/4 cup canola oil until smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until moistened. Be careful not to overmix to keep the bread tender.
- Prepare Loaf Pan: Spray a 9×5 inch loaf pan with non-stick spray to prevent sticking. Pour half of the batter evenly into the pan.
- Add Cinnamon Swirl Layer: Sprinkle about two-thirds of the cinnamon sugar mixture evenly over the batter in the loaf pan.
- Top with Remaining Batter: Carefully spoon the remaining batter over the cinnamon sugar layer, spreading gently to cover it.
- Finish Cinnamon Swirl: Sprinkle the remaining cinnamon sugar mixture on top of the batter. Using a knife, cut through the batter in swirls to create a marbled cinnamon effect throughout the loaf.
- Bake the Bread: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Test doneness by inserting a tester into the middle; it should come out clean, or the top should feel firm to the touch.
- Cool the Bread: Once baked, remove the loaf from the oven and cool on a wire rack for at least 20 minutes before slicing to allow the bread to set.
- Make Vanilla Glaze: In a small bowl, whisk together 1/2 cup confectioners’ sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust consistency by adding more sugar or milk as desired.
- Apply Glaze: Drizzle the vanilla glaze over the warm or cooled loaf for a sweet finish reminiscent of cinnamon rolls. Allow the glaze to set before serving.
Notes
- For best rise and texture, avoid overmixing the batter.
- If you don’t have buttermilk, use 1 cup milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before using.
- Butter extract is optional but greatly enhances the flavor, adding a rich buttery taste without the added fat.
- You can adjust the amount of cinnamon sugar used to your taste for a stronger or milder swirl.
- The glaze can be omitted or substituted with cream cheese frosting for a richer topping.
- Store leftover bread tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
