Easy Cinnamon Buttermilk Loaf Recipe for Soft Homemade Bread Recipe
This Easy Cinnamon Buttermilk Loaf recipe delivers a soft, moist homemade bread swirled with a sweet cinnamon sugar mixture. Perfect for breakfast or an afternoon treat, this loaf combines tender buttermilk-infused batter with a generous cinnamon sugar filling and topping. Baked to a golden finish, it’s simple to make with common ingredients and offers delicious warmth and comforting flavors in each slice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8-10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cinnamon Sugar Mixture (Topping and Filling)
- 68g or ⅓ cup white granulated sugar
- 1 ½ tablespoons ground cinnamon
For the Cinnamon Buttermilk Loaf
- 115g (½ cup) soft butter
- 1 cup (200g) white granulated sugar
- 1 large egg
- 1 cup (250 ml) buttermilk (see note for substitute)
- 2 cups (240g) all-purpose or cake flour
- 1 teaspoon baking soda (sodium bicarbonate)
Buttermilk Substitute Options
- 1 cup milk + 1 tablespoon lemon juice or vinegar (let sit 5 minutes)
- 1 cup plain, unflavored yogurt
Instructions
- Prepare the Cinnamon Sugar Mixture: In a bowl, combine the sugar and ground cinnamon thoroughly. Set aside this mixture for both the filling and topping of the loaf.
- Prepare the Loaf Pan: Grease and line a 22 x 13 cm (9 x 5 inch) loaf pan with parchment or baking paper to prevent sticking and ensure easy removal of the loaf after baking.
- Mix Butter and Sugar: In a large bowl, beat together the soft butter and sugar until the mixture is light and creamy. This creates the base for a tender loaf.
- Add Egg and Buttermilk: Beat in the egg and then add the buttermilk, mixing thoroughly until the batter is smooth and well combined.
- Sift and Mix Dry Ingredients: Sift together the flour and baking soda, then fold into the wet ingredients carefully to maintain the batter’s lightness.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over this layer.
- Top with Remaining Batter and Sugar: Pour the remaining batter on top and sprinkle the remaining cinnamon sugar over the surface for a sweet crust and inner swirl.
- Bake the Loaf: Place the pan in a preheated oven at 350°F (180°C) and bake for 40 to 50 minutes. Insert a spear or toothpick in the center to check doneness; it should come out clean when fully baked.
- Cool and Remove from Pan: Once baked, allow the loaf to cool in the pan for at least 10 minutes before gently removing it to cool completely on a wire rack.
Notes
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before use, or use 1 cup plain, unflavored yogurt.
- Store the loaf at room temperature up to 3-4 days, tightly wrapped or in an airtight container to prevent drying.
- For longer storage, freeze wrapped in plastic wrap and aluminum foil for up to 3 months.
- To thaw frozen slices, leave wrapped at room temperature until soft.
Keywords: cinnamon buttermilk loaf, cinnamon sugar bread, homemade bread, easy cinnamon bread, baked loaf, sweet bread, breakfast bread
