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    Home » Breakfast & Brunch » Breads

    Country Cinnamon Swirl Buttermilk Loaf

    Published: Jun 3, 2018 · by Kim Lange · This post may contain affiliate links ·

    44.3K shares
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    Jump to Recipe Print Recipe
    Country Cinnamon Swirl Buttermilk Loaf
    Country Cinnamon Swirl Buttermilk Loaf
    cinnamon quick bread
    Country Cinnamon Swirl Buttermilk Loaf
    Country Cinnamon Swirl Buttermilk Loaf
    cinnamon quick bread
    cinnamon quick bread

    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 for breakfast!

    Country Cinnamon Swirl Buttermilk Loaf

    Country Cinnamon Swirl Buttermilk Loaf

    I'm in LOVE with this Cinnamon Swirl Loaf! 

    Shhh!  Don't tell the hubby!  Hands down, this cinnamon bread recipe 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?  

    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. 🙂

    Country Cinnamon Swirl Buttermilk Loaf

    Ingredients You Need 

    Cinnamon Swirl Bread Recipe

    • all purpose flour
    • granulated sugar
    • baking soda
    • salt
    • buttermilk or 1 cup milk + 1 tablespoon vinegar or lemon juice. let sit for 5-10 minutes before using & stir to mix
    • egg
    • canola oil
    • butter extract optional, but highly recommended

    Brown Sugar Cinnamon Swirl

    • ground cinnamon
    • brown sugar
    • granulated sugar

    Vanilla Glaze

    • confectioner's sugar
    • milk
    • vanilla extract

    How to Make Cinnamon Swirl Loaf

     For Cinnamon Sugar Layers

    1. In a small bowl, combine 2 ½ teaspoons cinnamon, 2 tablespoons of brown sugar and ¼ cup granulated sugar and set aside.

    Cinnamon  Swirl Quick Bread

    1. In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt together, set aside.
    2. 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.
    3. Spray with non-stick spray a 9X5 loaf pan and pour in half of the batter.
    4. Sprinkle with ⅔rds of the cinnamon sugar mix on top of the batter and then top with remaining batter.
    5. Sprinkle top of bread loaf with remaining cinnamon sugar and cut through batter with a knife to swirl the cinnamon around into the batter.
    6. 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.
    7. Let cool on a baker's rack for 20 minutes or more before slicing. Yum! Great warm or room temperature!
    8. Add glaze on cinnamon quick bread either while warm or cooled if you want the cinnamon roll effect.  

    To Make Glaze

    1. 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.

    loaf of Country Cinnamon Swirl Buttermilk Loaf

    Storing & Freezing

    • 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.

    cinnamon quick bread

    Cinnamon Swirl Bread Recipe Tips

    • 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 Cinnamon Swirl Buttermilk Loaf and all breads 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.
    • 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!!

    Country Cinnamon Swirl Buttermilk Loaf

    Now, here's the recipe for this much loved Cinnamon Swirl Buttermilk Loaf! *Enjoy!*

    More Cinnamon Baking Recipes!

    • 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!
    • Awesome Country Apple Fritter Bread! 

     

    Country Cinnamon Swirl Buttermilk Loaf

    Country Cinnamon Swirl Buttermilk Loaf

    Kim Lange
    Super moist Country Cinnamon Swirl Buttermilk Loaf infused with caramelized cinnamon sugar swirls that will make your head spin! (In a good way!)
    4.05 from 357 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Breakfast
    Cuisine American
    Servings 8 Servings
    Calories

    Ingredients
      

    Cinnamon Swirl

    • 2 ½ teaspoons ground cinnamon
    • 2 tablespoons brown sugar
    • ¼ cup granulated sugar

    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 5-10 minutes before using & stir
    • 1 egg
    • ¼ cup canola oil
    • 1 teaspoon butter extract optional, but highly recommended

    Vanilla Glaze

    • ½ cup confectioners' sugar
    • 1-2 tablespoons milk
    • ½ teaspoon vanilla extract

    Instructions
     

    Cinnamon Swirl

    • In a small bowl, combine 2 ½ teaspoons cinnamon, 2 tablespoons of brown sugar and ¼ cup granulated sugar and set aside.

    Quick Bread

    • 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!

    Vanilla Glaze

    • Add glaze on either while warm or cooled if you want the cinnamon roll effect.  
    • 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.

    Notes

    Storing & Freezing
    • 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.
    Keyword buttermilk, cinnamon, cinnamon bread, quick bread
    Tried this recipe?Let us know how it was!

    How Chocolate Wrappers Evolved Over the Years: A Quick Look

    « Sour Cream Banana Bread
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    44.3K shares
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

    Comments

    1. Katherine says

      December 12, 2021 at 7:01 pm

      I love this recipe, I always make it and it is perfect for xmas gifts with all the cinnamon!!

      • Kim Lange says

        December 12, 2021 at 8:04 pm

        I agree! Thank you so much!!!

    2. Summer A says

      April 08, 2021 at 10:52 pm

      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!!

    3. LindSeY says

      January 29, 2021 at 8:54 am

      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

        January 29, 2021 at 9:48 am

        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

        January 31, 2021 at 9:19 am

        Thank you! Will be baking up tomorrow!

    4. Maureen says

      October 10, 2020 at 7:19 pm

      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

        October 11, 2020 at 12:19 pm

        Great to hear Maureen! Thank you so much for your kind comment and review! 🙂 That makes my day! xo

    5. Christie says

      September 04, 2020 at 4:48 pm

      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

        September 04, 2020 at 6:45 pm

        Thank you so much Christie! I hope you get to try it!

    6. Jenn says

      August 19, 2020 at 10:16 am

      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

        August 19, 2020 at 9:08 pm

        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!!

    7. Theresa says

      August 16, 2020 at 3:59 pm

      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

        August 19, 2020 at 8:26 am

        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

    8. Martha says

      June 07, 2020 at 2:15 pm

      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

        June 08, 2020 at 8:09 am

        Great to hear Martha! So glad you enjoyed it!! xo

    9. Emily Schulz says

      May 01, 2020 at 8:47 pm

      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

        May 02, 2020 at 11:41 am

        This worked perfectly for you! I'm so happy to hear that Emily! xo Thank you for sharing your experience and comments!

    10. Janet Elrod says

      April 18, 2020 at 1:54 pm

      I wanted to ask if unsalted butter could be used instead of oil!

      • Kim Lange says

        April 18, 2020 at 3:07 pm

        Yes, I've only tried oil with this recipe, but it should work.

      • Peggy says

        May 19, 2020 at 11:17 am

        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

        May 21, 2020 at 10:46 am

        Excellent! Thank you so much Peggy!

    11. Kyla says

      April 09, 2020 at 1:42 pm

      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

        April 09, 2020 at 5:22 pm

        Awesome! Let me know! Thanks so much Kyla!!

    12. Terri C. says

      February 27, 2020 at 10:07 am

      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

        February 27, 2020 at 10:38 am

        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. 🙂

    13. Anja says

      January 23, 2020 at 6:08 pm

      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

        January 23, 2020 at 7:35 pm

        One egg, updated Anja! Thanks!

    14. Ashley says

      December 12, 2019 at 1:08 am

      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

        December 12, 2019 at 7:00 am

        Can definitely be at room temperature Ashley! Thanks & I'm sure they will love it! xo

    15. Maxine says

      November 20, 2019 at 7:31 pm

      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

        November 21, 2019 at 10:39 am

        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

    16. Amanda says

      November 17, 2019 at 5:24 pm

      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

        November 17, 2019 at 9:53 pm

        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

    17. Ann says

      October 05, 2018 at 6:56 pm

      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

        October 05, 2018 at 7:46 pm

        Hi Ann,
        Start checking at 25 minutes and then every 5 minutes. Enjoy!

    18. Donna M. says

      October 04, 2018 at 2:31 pm

      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.

      • Kim Lange says

        October 04, 2018 at 2:36 pm

        I'm so happy you all enjoyed it Donna!! Thank you so much!! Sounds wonderful with butter! YUMMY!! xo

    19. Claudia says

      July 26, 2018 at 1:19 pm

      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

    20. D. Groom says

      June 26, 2018 at 6:46 pm

      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

        June 26, 2018 at 7:16 pm

        Updated, thank you so much for letting me know. I recently updated this post and photos, I hope you enjoy it!! 🙂

    21. Lindsay Dillon says

      June 12, 2018 at 9:56 am

      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

        June 12, 2018 at 11:05 am

        Lindsay, I used all-purpose. I will update and thanks! 🙂

    22. Maria | kitchenathoskins says

      June 10, 2018 at 1:43 pm

      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.

      • ChocolaTess says

        June 11, 2018 at 9:32 am

        Thank you Maria! xo

    23. Christina says

      June 08, 2018 at 2:05 pm

      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!

    24. Eira Billings says

      June 07, 2018 at 6:28 am

      This looks delicious , and I love cinnamon. Thanks for all the great recipes you send. This is definitely one to make.

      • ChocolaTess says

        June 07, 2018 at 8:04 am

        You are so sweet Eira! It is my pleasure and I hope you try it!! Thank you so much and have a wonderful day!

    25. heather (delicious not gorgeous) says

      June 05, 2018 at 11:50 pm

      AHHH that swirl! i used to love the cinnamon swirl loaf from greenlee's when i was little and this reminds me of it (:

    26. Liz says

      June 05, 2018 at 5:50 pm

      Mmmm....no yeast makes this a quick way to get my cinnamon bread fix! Love all those delicious swirls!!!

      • ChocolaTess says

        June 05, 2018 at 7:06 pm

        Cinnamon swirls are the best! 🙂 Thanks so much Liz!

    27. Laura says

      June 04, 2018 at 3:02 pm

      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!

      • ChocolaTess says

        June 04, 2018 at 8:53 pm

        I hope you enjoy Laura! Thank you!!

    28. Kelly @ Kelly Lynns Sweets and Treats says

      June 04, 2018 at 9:26 am

      Love that swirl and the addition of butter extract! My mouth is watering!!

      • ChocolaTess says

        June 04, 2018 at 9:05 pm

        Thank you so much Kelly! 🙂

    29. Kelsie | the itsy-bitsy kitchen says

      June 03, 2018 at 10:37 pm

      I swoon! This looks like it tastes like a cinnamon roll without all the work of actually making cinnamon rolls. You're a genius!

    30. Anonymous says

      December 10, 2016 at 8:29 am

      Can I just make it with butter instead of oil?

      • ChocolaTess says

        December 10, 2016 at 2:30 pm

        Yes you can! After melting the butter, it does need to cool. 🙂 This is super awesome bread, enjoy!!

    31. Teresa says

      October 29, 2016 at 3:08 pm

      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!!!

      • ChocolaTess says

        October 29, 2016 at 8:25 pm

        Yay! I'm glad it worked this time! 🙂 I'm so glad you are enjoying it Teresa, it is addicting! Wootwoot!

    32. Teresa says

      October 29, 2016 at 9:03 am

      I tried again and still received the error code.

      • ChocolaTess says

        October 29, 2016 at 8:12 pm

        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.

      • ChocolaTess says

        October 29, 2016 at 8:15 pm

        Teresa, I just checked and it says you subscribed on 10/29/2016 at 09:02. So hopefully? 🙂

    33. Teresa says

      October 27, 2016 at 12:48 pm

      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

        October 27, 2016 at 7:04 pm

        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!

    34. sandy Rainier says

      August 16, 2016 at 10:22 am

      This bread is absolutely delicious yummy crunchy top and so moist, this is a keeper thank you so much for sharing

      • ChocolaTess says

        August 16, 2016 at 11:23 am

        Thank you Sandy! It is definitely a keeper, I need to make it again! 🙂

    35. Sherry says

      August 22, 2015 at 10:12 pm

      This does look so moist and divine! Thanks for sharing with us at Merry Monday:-)

      • ChocolaTess says

        August 23, 2015 at 8:00 pm

        Thank you Sherry!

    36. Elle @ Only Taste Matters says

      August 16, 2015 at 9:48 pm

      That looks divine! I think I may actually be drooling! Pinned!

      • ChocolaTess says

        August 18, 2015 at 10:03 pm

        I am with you Elle! Thanks so much for pinning and visiting. 🙂

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      January 1, 2019 at 3:55 am

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