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 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. 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!*
Country Cinnamon Swirl Buttermilk Loaf
Ingredients
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 teaspoon 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
Vanilla Glaze
- ½ cup confectioner's sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- 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 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.
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!!
Thank you! Will be baking up tomorrow!
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!
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!
Great to hear Maureen! Thank you so much for your kind comment and review! 🙂 That makes my day! xo
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!
Thank you so much Christie! I hope you get to try it!
Kim this Country Cinnamon Swirl Buttermilk Loaf sounds and looks PHENOMENAL! I love how moist and fluffy that texture is! Pinning this!
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!!
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
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
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.
Great to hear Martha! So glad you enjoyed it!! xo
I used vegetable oil instead of canola and vanilla instead of the butter extract and it came out great! Thank you for the recipe.
Excellent! Thank you so much Peggy!
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!
This worked perfectly for you! I'm so happy to hear that Emily! xo Thank you for sharing your experience and comments!
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!!
Yes, I've only tried oil with this recipe, but it should work.
I wanted to ask if unsalted butter could be used instead of oil!
Awesome! Let me know! Thanks so much Kyla!!
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 🙂
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. 🙂
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.
One egg, updated Anja! Thanks!
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...
Can definitely be at room temperature Ashley! Thanks & I'm sure they will love it! xo
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?
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
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!
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
can this be made into mini loaves? If so, how many would it make and how long would you bake for? Thanks so much!
Hi Ann,
Start checking at 25 minutes and then every 5 minutes. Enjoy!
Hi and thanks for the recipe,I was thinking of making it in a bund pan,how long would I cook it for.?thanks
I'm so happy you all enjoyed it Donna!! Thank you so much!! Sounds wonderful with butter! YUMMY!! xo
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.
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
Updated, thank you so much for letting me know. I recently updated this post and photos, I hope you enjoy it!! 🙂
Hi, your ingredients for the cinnamon swirl are different in the ingredient column and in the recipe. Which one has the right mesaurements? Thanks
Lindsay, I used all-purpose. I will update and thanks! 🙂
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!!
Thank you Maria! xo
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.
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!
You are so sweet Eira! It is my pleasure and I hope you try it!! Thank you so much and have a wonderful day!
This looks delicious , and I love cinnamon. Thanks for all the great recipes you send. This is definitely one to make.
AHHH that swirl! i used to love the cinnamon swirl loaf from greenlee's when i was little and this reminds me of it (:
Cinnamon swirls are the best! 🙂 Thanks so much Liz!
Mmmm....no yeast makes this a quick way to get my cinnamon bread fix! Love all those delicious swirls!!!
Thank you so much Kelly! 🙂
I hope you enjoy Laura! Thank you!!
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!
Love that swirl and the addition of butter extract! My mouth is watering!!
I swoon! This looks like it tastes like a cinnamon roll without all the work of actually making cinnamon rolls. You're a genius!
Yes you can! After melting the butter, it does need to cool. 🙂 This is super awesome bread, enjoy!!
Can I just make it with butter instead of oil?
Yay! I'm glad it worked this time! 🙂 I'm so glad you are enjoying it Teresa, it is addicting! Wootwoot!
Teresa, I just checked and it says you subscribed on 10/29/2016 at 09:02. So hopefully? 🙂
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.
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!!!
I tried again and still received the error code.
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!
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."
Thank you Sandy! It is definitely a keeper, I need to make it again! 🙂
This bread is absolutely delicious yummy crunchy top and so moist, this is a keeper thank you so much for sharing
Thank you Sherry!
This does look so moist and divine! Thanks for sharing with us at Merry Monday:-)
I am with you Elle! Thanks so much for pinning and visiting. 🙂
That looks divine! I think I may actually be drooling! Pinned!