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.
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!
Now, here's the recipe for this Country Cinnamon Swirl Buttermilk Loaf! *Enjoy!*
Country Cinnamon Swirl Buttermilk Loaf
- 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
- ½ cup confectioner's sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- 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.