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4.5 from 150 votes

Swirled Cinnamon Sugar Bread

This cinnamon swirl bread is light and fluffy in the middle with a crusty cinnamon-sugar exterior that's reminiscent of a streusel topping.

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
15 mins
Total Time
1 hr 20 mins
Servings: 12
Calories: 249 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

Cinnamon Sugar
  • ⅓ cup granulated sugar
  • 1 tablespoon cinnamon
Bread
  • ¼ cup unsalted butter melted
  • 1 large egg
  • 1 cup light brown sugar packed
  • ¼ cup canola 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

    Cup of Yum
  1. 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)
  2. In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months. Makes wonderful toast.

Nutrition Information

Serving 1 Calories 249kcal (12%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Cholesterol 26mg (9%) Sodium 140mg (6%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 249

% 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.