Sweet, Cinnamon, Irresistible (Print Version)
# Ingredients:
→ For the Bread
01 -
2 cups (250 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup (115 g) unsalted butter, softened
06 -
1 cup (200 g) granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
→ For the Cinnamon Sugar Swirl
10 -
⅓ cup (70 g) granulated sugar
11 -
1 ½ teaspoons ground cinnamon
→ For the Topping
12 -
2 tablespoons unsalted butter, melted
13 -
¼ cup (50 g) granulated sugar
14 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 -
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
04 -
Beat in the eggs, one at a time, then stir in the vanilla extract.
05 -
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined (do not overmix).
06 -
Pour half the batter into the prepared pan. Sprinkle half the cinnamon sugar mixture over it. Add the remaining batter and top with the rest of the cinnamon sugar. Use a knife to gently swirl the mixture into the batter.
07 -
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
08 -
While the bread is still warm, brush the top with melted butter. Mix the sugar and cinnamon, then sprinkle generously over the bread.
09 -
Let the bread cool completely before slicing. Serve with coffee, tea, or enjoy as is!
# Notes:
01 -
For extra sweetness, drizzle a glaze made from powdered sugar and milk over the cooled bread.
02 -
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.