Cinnamon Sweet Treat (Print Version)
# Ingredients:
→ For the Bread
01 -
1 teaspoon vanilla extract
02 -
½ teaspoon baking soda
03 -
½ teaspoon salt
04 -
2 large eggs
05 -
2 cups (250 g) all-purpose flour
06 -
1 cup (240 ml) buttermilk (if you don’t have buttermilk, mix a teaspoon of lemon juice or vinegar into regular milk)
07 -
1 cup (200 g) granulated sugar
08 -
1 teaspoon baking powder
09 -
½ cup (115 g) unsalted butter, left out to soften
→ For the Cinnamon Sugar Swirl
10 -
1 ½ teaspoons cinnamon powder
11 -
⅓ cup (70 g) white sugar
→ For the Topping
12 -
1 teaspoon cinnamon
13 -
¼ cup (50 g) sugar
14 -
2 tablespoons butter, melted
# Instructions:
01 -
Set your oven to 350°F (175°C). Butter and flour a 9x5 loaf tin or use parchment paper for easier cleanup.
02 -
Grab a medium-sized mixing bowl and whisk the flour, baking soda, baking powder, and salt until they’re evenly blended.
03 -
In a separate larger bowl, beat the softened butter and sugar until they’re fluffy and pale, about 2–3 minutes.
04 -
Mix in one egg at a time, then pour in the vanilla extract and blend it all together.
05 -
Slowly combine the dry mixture with the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients and don’t overmix—just combine everything gently.
06 -
Spread half the batter into your ready loaf pan. Sprinkle half the cinnamon sugar on top, then pour the rest of the batter, followed by the remaining cinnamon sugar. Use a knife to gently create swirls in the batter.
07 -
Bake it for around 50 to 60 minutes. Check with a toothpick; it should come out clean. Let the bread sit in the pan for about 10 minutes before moving it to a cooling rack.
08 -
While the bread is still warm, brush melted butter over the top. Combine the sugar and cinnamon, then sprinkle a generous amount over it.
09 -
Let your bread cool fully before slicing. It’s great on its own or with a hot cup of tea or coffee!
# Notes:
01 -
Want to make it sweeter? Drizzle a simple glaze made from powdered sugar and a bit of milk over the cooled bread.
02 -
Keep leftovers in a sealed container at room temperature for up to 3 days, or freeze them and they’ll keep fresh up to a month.