Cinnamon Bread (Print Version)

Soft buttermilk Cinnamon Bread with a sweet cinnamon swirl, crackly top, and easy vanilla glaze.

# Ingredients:

For the bread

01 - 2 cups (250 g) all-purpose flour
02 - 3/4 cup (150 g) granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 teaspoon ground cinnamon
07 - 1 cup (240 ml) buttermilk, well shaken
08 - 1/3 cup (80 ml) neutral oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract

For the cinnamon swirl

11 - 1/3 cup (67 g) granulated sugar
12 - 1/3 cup (70 g) packed light brown sugar
13 - 1 tablespoon ground cinnamon
14 - 2 tablespoons (28 g) unsalted butter, melted

For the glaze

15 - 1/2 cup (60 g) powdered sugar
16 - 1 to 2 tablespoons milk
17 - 1/4 teaspoon pure vanilla extract

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving overhang on two sides.
02 - In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
03 - In a second bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth.
04 - Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour is moistened and no dry streaks remain.
05 - Stir the granulated sugar, brown sugar, cinnamon, and melted butter in a small bowl until crumbly and evenly damp.
06 - Spread half the batter in the pan. Sprinkle with half the cinnamon mixture. Add the remaining batter and the remaining cinnamon mixture. Drag a knife through the batter 5 or 6 times to create a loose swirl.
07 - Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if the top browns early.
08 - Cool in the pan for 12 minutes, then lift onto a wire rack. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the barely warm loaf before slicing.

# Notes:

01 - Best sliced after at least 30 minutes of cooling.
02 - Store wrapped at room temperature for 2 days or freeze slices for up to 2 months.
03 - Nutrition is an estimate per slice.

Back