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. ๐ 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!*
Country Cinnamon Swirl Buttermilk Loaf
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.
I had buttermilk to use up (god forbid I waste it!) so I looked up a recipe and landed here. I didnโt 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!!
This worked perfectly for you! I’m so happy to hear that Emily! xo Thank you for sharing your experience and comments!
I wanted to ask if unsalted butter could be used instead of oil!
Yes, I’ve only tried oil with this recipe, but it should work.
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!
Excellent! Thank you so much Peggy!
I had to come to the comments to say this will be the fourth time (only found it a couple months ago) Iโm 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 itโs turned out delicious every time! Finally got the butter extract to add in this time. I cannot wait to taste the difference ๐
Awesome! Let me know! Thanks so much Kyla!!
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.
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. ๐
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…
One egg, updated Anja! Thanks!
I want to give these at gifts at a party but that means theyโd 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?
Can definitely be at room temperature Ashley! Thanks & I’m sure they will love it! xo