Super moist Country Cinnamon Swirl Buttermilk Loaf is infused with caramelized cinnamon sugar swirls that will make your head spin! (In a good way!) Get in extreme *cinnamon* mode with this luscious cinnamon quick bread!! It's smells so delicious baking in your kitchen, but wait until you have a slice, or two!
I'm in LOVE with this Country Cinnamon Swirl Buttermilk Loaf!
Shhh! Don't tell the hubby! Hands down, this bread is so freaking moist (thank you buttermilk) and those swirls of cinnamon sugar are glorious!!
I'm sorry...but I have to brag! Hear me out. You would too, if you made it or make it? Then you'll see what exactly what I'm bragging about. Whoa...This is a quick bread, so mix it up and bake it away quickly after mixing it up before the effect of the leavenings begin to dissipate. Meaning no rise.
After it was done, I couldn't wait for it to cool completely. Sorry family, but sometimes a woman has to do what a woman has to do and take one for the team, right?
Wish you were here...
If you're new to baking quick breads, I'd like to refer you to “Secret” Baking Confessions for Quick Breads" for special tips for baking quick breads. Even if you're not new to baking breads, it's always good to read up and refresh. 🙂
Many things can go wrong with baking quick breads, even for the best of the bakers out there.
I think the most important tip is to not ever over-mix your batter. Mix only until the dry ingredients are moistened to avoid tunnels and a tough texture and sinkage.
If you don't have buttermilk, which most of the time, we do not, just do this easy trick! All you need to make a substitute for buttermilk in baking recipes is milk and white vinegar, or lemon juice. Use 2%, whole milk or even non-dairy milks will work to make your buttermilk. Add measure one tablespoon of white vinegar or lemon juice into 1 cup of your milk choice, stir and let it sit for 5 minutes. Ta-dahhh! Instant buttermilk!
Bake your bread fully. This is not the time to under-bake like you do with cookies, bars and brownies. Try using a thin-bladed knife, like a paring knife and push the blade into the center and draw it out. Do this several times to make sure you do not see any wet batter or moist crumbs clinging to the blade. Otherwise, use a digital thermometer
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Slight Modification Used: I used Taste of Home's recipe, but changed it up slightly by adding a little butter extract to give it a buttery flavor burst to go with the rich cinnamon sugar layers, but it's not necessary if you don't have it on hand. I also changed up the cinnamon sugar by adding in some brown sugar too, to make it even more caramelized. The whole family will love!!
More Cinnamon Baking Recipes!
Awesome Country Apple Fritter Bread Recipe (Featured on The Kitchen - Food Network!)
Cinnamon Swirl Streusel Coffee Cake for the Weekends! (9x13 Pan)
Amazing Amish Friendship Cinnamon Bread (Without Starter)
Easy Quick Gooey Cinnamon Rolls
Cinnamon Pumpkin Rolls with Cream Cheese Frosting
Overnight Cinnamon French Toast Bake
Apple Cinnamon Roll Coffee Cake
Apple Cinnamon Coffee Cake - Keto | Sugar Free Option too!
Home-made Snickerdoodle Cookie Bars!
Now, here's the recipe for this Country Cinnamon Swirl Buttermilk Loaf! *Enjoy!*
Country Cinnamon Swirl Buttermilk Loaf
Ingredients
Quick Bread
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar or lemon juice. let sit for 5 minutes before using
- 1 egg
- ¼ cup canola oil
- 1 teaspoon butter extract optional, but highly recommended
Brown Sugar Cinnamon Swirl
- 2 ½ teaspoons ground cinnamon
- 2 tablespoons brown sugar
- ¼ cup granulated sugar
Vanilla Glaze
- ½ cup confectioner's sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- For Cinnamon Sugar Layers: In a small bowl, combine 2 ½ teaspoons cinnamon, 2 tablespoons of brown sugar and ¼ cup granulated sugar and set aside.
- In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt together, set aside.
- In a medium bowl, combine the buttermilk, egg, butter extract (optional) and oil, then add in the dry ingredients just until moistened. Do not overmix.
- Spray with non-stick spray a 9X5 loaf pan and pour in half of the batter.
- Sprinkle with ⅔rds of the cinnamon sugar mix on top of the batter and then top with remaining batter.
- Sprinkle top of bread loaf with remaining cinnamon sugar and cut through batter with a knife to swirl the cinnamon around into the batter.
- Bake at 350 for 50-60 minutes until done in middle using a tester or feel the top with your finger tip to make sure it's firm and baked through.
- Let cool on a baker's rack for 20 minutes or more before slicing. Yum! Great warm or room temperature!
- Add glaze on either while warm or cooled if you want the cinnamon roll effect.
- Quick breads are best if they are tightly wrapped and stored in the refrigerator overnight. After the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.Quick breads can also be frozen. Place the wrapped breads in freezer-grade plastic bags and freeze them for up to three months. When ready to use, thaw the loaves in the refrigerator while still wrapped.
- To make glaze, add confectioner's sugar, milk and vanilla together and whisk together get the consistency you want. Add extra powdered sugar or milk accordingly and drizzle glaze on top of your loaf. Let set.
Summer A says
This recipe was delicious!! I am on WW and substituted a few items however it came out beautifully!! So delicious with the glaze on top also. Thank you for the recipe!!
Lindsey says
Thank you! Will be baking up tomorrow!
Kim Lange says
You can do either. Frozen glaze should be thawed in the fridge because of the milk if you do. Ideally, the best option would be to glaze it afterwards in my opinion. Hope you love it Lindsey!! Happy New Year!
LindSeY says
This looks great and I have extra buttermilk to use. I plan on freezing this, do you suggest freezing without the glaze and make once I thaw or can I glaze freeze with the loaf glazed?
Thanks!
Kim Lange says
Great to hear Maureen! Thank you so much for your kind comment and review! 🙂 That makes my day! xo
Maureen says
Delicious and easy.! It doesn’t get any better than that! Have made it a 1/2 dozen times. First time, I forgot to make the glaze, second time I added it, absolutely does not need it. Thanks for a great recipe!
Kim Lange says
Thank you so much Christie! I hope you get to try it!
Christie says
Kim this Country Cinnamon Swirl Buttermilk Loaf sounds and looks PHENOMENAL! I love how moist and fluffy that texture is! Pinning this!
Kim Lange says
No I haven't but that would be fine if you want to add more or less, depending on your preference. I hope you all enjoy!!
Jenn says
This looks amazing and planning to make today for my kids for tomorrow's breakfast. They are nuts for cinnamon and brown sugar - have you ever tried doing 11/2 the amount of cinnamon swirl? Thank you! Jenn
Kim Lange says
Theresa I'm so glad you tried it! I agree, this is a bread that is definitely awesome to give to some friends. It's perfect for that. Thank you for your kind comment and rating. I appreciate it so much! xo
Theresa says
This was a fantastic, moist quick bread. I’ve made lots and lots of various quick breads over the years and this one is now one of our favorites. I did add the butter flavor extract, and took your advice and wrapped it tightly in foil (non-stick) and kept in refrigerator. Excellent. Will definitely make this many more times. Would be great to give as a thank you to some friends.
Kim Lange says
Great to hear Martha! So glad you enjoyed it!! xo
Martha says
I used vegetable oil instead of canola and vanilla instead of the butter extract and it came out great! Thank you for the recipe.
Kim Lange says
Excellent! Thank you so much Peggy!
Peggy says
OMG!! This is absolutely delicious. I did put baking powder by mistake. When I realized it, I added about 1/4 tsp. of baking soda. Was worried I screwed it up, but NO!! So good!
Kim Lange says
This worked perfectly for you! I'm so happy to hear that Emily! xo Thank you for sharing your experience and comments!
Emily Schulz says
I had buttermilk to use up (god forbid I waste it!) so I looked up a recipe and landed here. I didn’t have a loaf pan handy, so I doubled the recipe and baked in a 9x13, same bake temp and time, it is AMAZING!!! I added about 2 + tsp of vanilla just because, and totally forgot the icing, but still delicious! Def a keeper!!
Kim Lange says
Yes, I've only tried oil with this recipe, but it should work.
Janet Elrod says
I wanted to ask if unsalted butter could be used instead of oil!
Kim Lange says
Awesome! Let me know! Thanks so much Kyla!!
Kyla says
I had to come to the comments to say this will be the fourth time (only found it a couple months ago) I’m about to make this recipe. I absolutely love it and so does my family. I never made any sort of bread before and absolutely love that it’s turned out delicious every time! Finally got the butter extract to add in this time. I cannot wait to taste the difference 🙂
Kim Lange says
This is the correct recipe for the bread Terri. I think oil always makes quick breads and cakes moister more than butter, it's just a preference and baking powder will give it a little more fluffy texture. 🙂
Terri C. says
I was comparing your recipe to the Taste of Home recipe you adapted yours from. You left out the baking powder completely and doubled the amount of baking soda. I just want to make sure that's correct before I make your version as yours looks much moister. I see you used oil in place of butter too.
Kim Lange says
One egg, updated Anja! Thanks!
Anja says
The recipe calls for one egg in the ingredient list but in the directions section it states to combine buttermilk, eggs....
Is it one egg or two? Confused...
Kim Lange says
Can definitely be at room temperature Ashley! Thanks & I'm sure they will love it! xo
Ashley says
I want to give these at gifts at a party but that means they’d be out of the fridge for a day at least... would that be ok? Do they need to stay refrigerated or would be ok at room temp?
Kim Lange says
I love this bread too and want to make it this weekend. 🙂 Thank you so much for your nice comment and review Maxine and so happy it worked out for you and you're making more! Woot!Woot! xo
Maxine says
I made this Cinnamon Swirl Buttermilk Loaf yesterday and it was wonderful! I found it when looking for some new recipes that used Buttermilk. I still have some Buttermilk left, so I'm making two more loaves tonight to freeze for later. Everyone in the house enjoyed it and said this recipe was definitely a "keeper"!
PS: Recipe calls for Butter Extract. I did not have that on hand, so I substituted approx. 1/2 tsp Vanilla instead.....turned out great!
Kim Lange says
I would think 3 three 5-3/4-in. x 3-in. x 2-in. loaf pans., but not positive. Bake at 350º for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Hope that helps and hope you enjoy! xo
Amanda says
can this be made into mini loaves? If so, how many would it make and how long would you bake for? Thanks so much!
Kim Lange says
Hi Ann,
Start checking at 25 minutes and then every 5 minutes. Enjoy!
Ann says
Hi and thanks for the recipe,I was thinking of making it in a bund pan,how long would I cook it for.?thanks
Kim Lange says
I'm so happy you all enjoyed it Donna!! Thank you so much!! Sounds wonderful with butter! YUMMY!! xo
Donna M. says
This is the best quick bread recipe ever. My husband said he likes this loaf better than cinnamon buns. It's so good I immediately made a second loaf after tasting it. I used melted butter instead of oil and it was delicious. Thank you so much for sharing this fantastic recipe.
Claudia says
Excellent recipe. I substituted oil with butter (unsalted). Took the oaf to work with huge raves and asking for the recipe left and right. Thanks for this delicious treat!!
Claudia
ChocolaTess says
Updated, thank you so much for letting me know. I recently updated this post and photos, I hope you enjoy it!! 🙂
D. Groom says
Hi, your ingredients for the cinnamon swirl are different in the ingredient column and in the recipe. Which one has the right mesaurements? Thanks
ChocolaTess says
Lindsay, I used all-purpose. I will update and thanks! 🙂
Lindsay Dillon says
When you mention "flour" what type are you implying? Bleached unbleached, and brand? As bakers we know consistency is key but so many brands have varying % of protein in them. Thanks so much!!
ChocolaTess says
Thank you Maria! xo
Maria | kitchenathoskins says
I'm a sucker for buttermilk in baked goods. This loaf looks amazingly tender and those swirls of cinnamon sugar looks so pretty. I love the idea of using brown sugar for a stronger caramelized note too.
Christina says
Country Cinnamon Swirl Buttermilk Loaf for the win!! What a fun breakfast or dessert! I love cinnamon any time of year so I'm happy you shared this in June! Pinning!
ChocolaTess says
You are so sweet Eira! It is my pleasure and I hope you try it!! Thank you so much and have a wonderful day!
Eira Billings says
This looks delicious , and I love cinnamon. Thanks for all the great recipes you send. This is definitely one to make.
heather (delicious not gorgeous) says
AHHH that swirl! i used to love the cinnamon swirl loaf from greenlee's when i was little and this reminds me of it (:
ChocolaTess says
Cinnamon swirls are the best! 🙂 Thanks so much Liz!
Liz says
Mmmm....no yeast makes this a quick way to get my cinnamon bread fix! Love all those delicious swirls!!!
ChocolaTess says
Thank you so much Kelly! 🙂
ChocolaTess says
I hope you enjoy Laura! Thank you!!
Laura says
Oh wow! This looks so so amazing _ ill be making it this weekend for sure! Thanks for the recipe! I love all t he cinnamon and brown sugar! Looks so easy!
Kelly @ Kelly Lynns Sweets and Treats says
Love that swirl and the addition of butter extract! My mouth is watering!!
Kelsie | the itsy-bitsy kitchen says
I swoon! This looks like it tastes like a cinnamon roll without all the work of actually making cinnamon rolls. You're a genius!
ChocolaTess says
Yes you can! After melting the butter, it does need to cool. 🙂 This is super awesome bread, enjoy!!
Anonymous says
Can I just make it with butter instead of oil?
ChocolaTess says
Yay! I'm glad it worked this time! 🙂 I'm so glad you are enjoying it Teresa, it is addicting! Wootwoot!
ChocolaTess says
Teresa, I just checked and it says you subscribed on 10/29/2016 at 09:02. So hopefully? 🙂
ChocolaTess says
Sorry Teresa, I can try to add it in my contact list. I am getting other subscribers, so I don't know if it's your email address or what.
Teresa says
I made this quick break this morning and have been snacking on it throughout the day. It's soooooooo good! Very moist too.
BTW, thank you for adding me to you your site!!!
Teresa says
I tried again and still received the error code.
ChocolaTess says
Teresa,
Try again, if it doesn't work, can you let me know? I can try to put it manually in. I just hit 10K subscribers and I had to upgrade my email service. 🙂 Thank you for letting me know!
Teresa says
I'm looking forward to trying this bread over the weekend!!!!
I tried to sign up for your blog but I keep getting an error message saying "Oops! It looks like there was an error: There was an error with your submission: There was an error saving the data to ActiveCampaign. List ID 0 does not exist."
ChocolaTess says
Thank you Sandy! It is definitely a keeper, I need to make it again! 🙂
sandy Rainier says
This bread is absolutely delicious yummy crunchy top and so moist, this is a keeper thank you so much for sharing
ChocolaTess says
Thank you Sherry!
Sherry says
This does look so moist and divine! Thanks for sharing with us at Merry Monday:-)
ChocolaTess says
I am with you Elle! Thanks so much for pinning and visiting. 🙂
Elle @ Only Taste Matters says
That looks divine! I think I may actually be drooling! Pinned!