Country Cinnamon Swirl Buttermilk Loaf

Heaven’s to Betsy!  Watch out!  I’m in extreme *cinnamon* mode with this Country Cinnamon Swirl Buttermilk Loaf!!

Hope you’re along for the ride too?

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?

I used Taste of Home’s recipe, but changed it up slightly by adding a little butter extract to give it a buttery flavor to go with the rich cinnamon sugar layers.  I also changed up the cinnamon sugar by adding in some brown sugar too, to make it even more caramelized. It’s a killer combination!

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.

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.

So, don’t ever feel alone or give up. 🙂  Just keep on baking and learn!  When it comes out right, Rejoice!  Brag, Gloat, Shout it from the rooftops!

Now, here’s the recipe for this Country Cinnamon Swirl Buttermilk Loaf! *Enjoy!*

Print Recipe

3.69 from 108 votes

Country Cinnamon Swirl Buttermilk Loaf

Super moist Country Cinnamon Swirl Buttermilk Loaf infused with caramelized cinnamon sugar swirls that will make your head spin! (In a good way!)

Prep Time15 mins

Cook Time50 mins

Total Time1 hr

Course: Breakfast

Cuisine: American

Author: Kim Lange

Ingredients

Quick Bread

• 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 teaspoon vinegar or lemon juice. let sit for 5 minutes before using
• 1 egg
• 1/4 cup canola oil
• 1 teaspoon butter extract optional, but highly recommended

Brown Sugar Cinnamon Swirl

• 2 1/2 teaspoons ground cinnamon
• 2 tablespoons brown sugar
• 1/4 cup granulated sugar

Vanilla Glaze

• 1/2 cup confectioner's sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

• For Cinnamon Sugar Layers: 

  In a small bowl, combine 2 1/2 teaspoons cinnamon, 2 tablespoons of brown sugar and 1/4 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 2/3rds of the cinnamon sugar mix 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.
• 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 10 minutes 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 ingredients together and whisk to get the consistency you want.  Add extra powdered sugar or milk accordingly and drizzle on top of your loaf.  Let set.