Here’s another favorite butter, sugar, cinnamon combination that makes for a sweet treat. This cake-like bread hits the spot for a morning coffee or lazy Saturday. The cinnamon is swirled within the bread and then also used on top for a final coating of cinnamon-sugariness! Can you tell I have a sweet tooth?
P.S. It’s a hit with kids, too!
Cinnamon Swirl Bread
Author: Molly (adapted from Lauren's Latest)
Recipe type: bread, dessert
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
- ¼ c. canola oil
- ¼ c. softened butter
- 1½ c. flour
- 1 c. sugar
- 2 eggs
- 1 t. vanilla
- 1 t. baking powder
- ½ c. buttermilk (can use ½ c. milk + ½ t. white vinegar)
- ½ t. cinnamon
- ½ t. molasses
- Cinnamon Topping:
- ¼ c. melted butter
- ¼ c. sugar
- ¼ c. brown sugar
- ½ t. cinnamon
Instructions
- Preheat oven to 350 degrees. Grease loaf pan with non-stick cooking spray and set aside.
- In a large bowl, mix oil, butter, and sugar until well combined. Add in eggs and vanilla until smooth and creamy. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to eliminate lumps. Remove ½c. prepared batter from bowl and place into a separate smaller bowl. Then add cinnamon and molasses to the batter in the smaller bowl.
- Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Dot the top with remaining cinnamon batter. Using a butter knife, swirl the two batters together.
- Bake 45-50 minutes.
- While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar, and cinnamon together into a separate large shallow dish.
- Cool 10 minutes before loosening edges and removing from pan. The loaf should be warm, but cool enough to work with.
- Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
- Slice into pieces and serve warm or at room temperature.
Flour??
Yes, 1 1/2 cups of flour. Thanks for catching that Joanne!
You’re welcome. I am in no position to criticize–seeing as how I am the cook who recently forgot to add the cornmeal to the cornbread. This cinnamon bread looks wonderful. Hope to try it soon!
Pinned! This looks so good 😀
Wonderful! Thanks so much! Enjoy 🙂