Country Cinnamon Swirl Buttermilk Loaf

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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!

More delish?  You’ll love this Buttermilk Blueberry Explosion Cake, Raspberry Cinnamon Swirl Coffee Cake, Blueberry Fritter Loaf and this Apple Cinnamon Bread!

Country Cinnamon Swirl Buttermilk Loaf quick bread recipe

Country Cinnamon Swirl Buttermilk Loaf quick bread recipe

Why I’m in LOVE with this Cinnamon Swirl Buttermilk Quick Bread 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. No yeast is needed!

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 quick bread recipe

Ingredients You Need 

Cinnamon Swirl Buttermilk Quick Bread Recipe

Brown Sugar Cinnamon Swirl

Vanilla Glaze

How to Make Cinnamon Swirl Loaf

 For Cinnamon Sugar Mixture

  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 a 9X5 loaf pan with non-stick cooking spray, line with parchment paper or aluminum foil if desired, and pour half of the batter into the pan.
  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 in oven 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 wire 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 The 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.

Country Cinnamon Swirl Buttermilk Loaf quick bread recipe

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.

Country Cinnamon Swirl Buttermilk Loaf quick bread recipe

More 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 quick bread recipe

You may want to check out this Super Easy Banana Bread Recipe, but for now, here’s the buttermilk quick bread recipe for this much loved Cinnamon Swirl Buttermilk Loaf! *Enjoy!*

More Cinnamon Baking Recipes!

 

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!)
4.13 from 430 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
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 1/2 teaspoons cinnamon, 2 tablespoons of brown sugar and 1/4 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 2/3rds 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.

Video

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 by commenting below!

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78 Comments

  1. Hi Madison! Thank you so much for trying this recipe, I love the substitution with the maple extract, yum! I’m so happy you love it! Happy holidays!

  2. Absolutely amazing! I’ve made this a few times and it always comes out perfect. My mother-in-law does not like sweet desserts, and absolutely loves this bread! It’s the perfect balance between the cinnamon sugar and buttermilk.

    A few notes: I couldn’t find butter extract, so subbed for Maple extract. Just 1 tsp per loaf, plus 1 tsp of vanilla extract too. The overpowering smell of maple in the batter scared me at first, but it was delicious and very mild once baked! I may even do 2 tsps of maple next time!

    Additionally, I live in higher altitudes (5,400ft) and 60 minutes at 350* was perfection.

    Thank you so so much for this recipe, it will be a staple for years to come!

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

  4. 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!!

  5. 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!

  6. 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!

  7. 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!

  8. Kim this Country Cinnamon Swirl Buttermilk Loaf sounds and looks PHENOMENAL! I love how moist and fluffy that texture is! Pinning this!

  9. 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

  10. 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

  11. 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.

  12. I used vegetable oil instead of canola and vanilla instead of the butter extract and it came out great! Thank you for the recipe.

  13. 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!

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

  15. 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 9×13, 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!!

  16. 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 🙂

  17. 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. 🙂

  18. 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.

  19. 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…

  20. 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?

  21. 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

  22. 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!

  23. 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

  24. can this be made into mini loaves? If so, how many would it make and how long would you bake for? Thanks so much!

  25. Hi and thanks for the recipe,I was thinking of making it in a bund pan,how long would I cook it for.?thanks

  26. 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.

  27. 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

  28. Hi, your ingredients for the cinnamon swirl are different in the ingredient column and in the recipe. Which one has the right mesaurements? Thanks

  29. 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!!

  30. 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.

  31. 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!

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

  33. 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!

  34. 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!!!

  35. 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!

  36. 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.”

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