Swirled Cinnamon Sugar Bread
User Reviews
4.5
Swirled Cinnamon Sugar Bread
Description
Swirled Cinnamon Sugar Bread features a batter made from melted butter, eggs, brown sugar, oil, vanilla, and buttermilk, providing moisture and tender crumb. The dry ingredients include all-purpose flour, ground nutmeg, baking soda, and optional salt, which contribute to the bread's flavor and texture. The batter remains thick and lumpy, avoiding overmixing to keep a desirable crumb.
A cinnamon sugar mixture, made of granulated sugar and cinnamon, forms a sweet swirl within the loaf. Half the batter is poured into a greased loaf pan, topped evenly with the cinnamon sugar, then covered with the remaining batter before baking. This technique yields a visible cinnamon ribbon inside the bread.
The bread is baked in a 9-by-5-inch loaf pan until cooked through and is best enjoyed sliced and toasted to enhance its flavors. It keeps well at room temperature in an airtight container for up to five days and freezes well for longer storage.
Ingredients
Cinnamon Sugar
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Bread
- ¼ cup butter melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- ¼ cup canola oil or vegetable oil
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon ground nutmeg
- ¾ teaspoon baking soda
- pinch salt optional and to taste
Instructions
- Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
- In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don’t scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.
- Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be thick and lumpy. Don’t try to stir the lumps smooth.
- Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.
- Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it’s necessary to form the crust, and not all of it aheres.
- Bake for 45 to 55 minutes (mine took 50), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.
- Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely.
Notes
- Store the bread in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze the bread for up to 3 months to extend shelf life; slice before freezing for easier thawing and toasting.
- This bread toasts well and makes a convenient breakfast or snack option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 249kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 140mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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