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
- 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.

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!
Great to hear Maureen! Thank you so much for your kind comment and review! 🙂 That makes my day! xo
Kim this Country Cinnamon Swirl Buttermilk Loaf sounds and looks PHENOMENAL! I love how moist and fluffy that texture is! Pinning this!
Thank you so much Christie! I hope you get to try it!
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
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 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.
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
I used vegetable oil instead of canola and vanilla instead of the butter extract and it came out great! Thank you for the recipe.
Great to hear Martha! So glad you enjoyed it!! xo