Cinnamon Bread

This cinnamon bread is a cozy, soft, slightly sweet quick bread that makes your whole kitchen smell amazing. It’s tender inside with a cinnamon-sugar swirl on top that bakes into a light, crackly marbled crust. You don’t need yeast or special equipment—just a bowl, a mixer, and a loaf pan. It’s perfect for breakfast with coffee, an afternoon snack, or even a simple dessert. Since it uses pantry staples, it’s also a great “anytime” bake for crisp mornings or lazy weekends.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• ¼ cup vegetable oil
• 2 large eggs
• 2 teaspoons pure vanilla extract

For the swirl topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons unsalted butter, melted

Directions

1. Preheat the oven to 350°F. Grease and flour a loaf pan (9×5-inch works well).
2. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, salt, buttermilk, vegetable oil, eggs, and vanilla.
3. Using an electric mixer, beat the mixture for about 3 minutes, until the batter is smooth and well combined.
4. Pour the batter into the prepared loaf pan and use an offset spatula or spoon to smooth the top. Set aside.
5. In a small bowl, stir together the 2 tablespoons sugar, 1 teaspoon cinnamon, and melted butter for the swirl.
6. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
7. Use a knife to cut through the top in a light swirling motion to create a marbled effect.
8. Bake at 350°F for about 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Remove from the oven and let the bread cool in the pan for several minutes, then transfer to a wire rack to cool a bit more before slicing.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes
Kcal: 210 kcal | Servings: 12

Tips

For extra flavor and a tender crumb, make sure your buttermilk is at room temperature and don’t overmix the batter—stop as soon as everything is evenly combined.

Let the loaf cool until just slightly warm before slicing so it doesn’t crumble; store leftovers wrapped tightly at room temperature for 1–2 days or in the fridge for up to 5 days, and gently rewarm slices if you like.

FAQ

Can I use regular milk instead of buttermilk?
You can, but the texture and flavor are best with buttermilk; if needed, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes as a quick substitute.

Can I double this recipe?
Yes, you can double it and bake in two loaf pans—just bake them side by side and check doneness as usual.

Can I add nuts or raisins?
Absolutely. Fold in about ½–¾ cup chopped nuts (like walnuts or pecans) or raisins to the batter before pouring it into the pan.

Does this freeze well?
Yes, once fully cooled, wrap the whole loaf or individual slices tightly and freeze; thaw at room temperature and warm slightly before serving if desired.

Can I make this into muffins instead of a loaf?
You can bake the batter in a muffin tin (filling cups about 2/3 full); reduce the baking time and start checking around 18–22 minutes.