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This Cinnamon Loaf is a super easy quick bread with a soft, tender crumb and a sweet cinnamon swirl running through every slice. No yeast, no complicated steps—just simple ingredients and comforting results.
This loaf is perfect to serve for breakfast alongside a breakfast casserole or some hard boiled eggs. It would also be great used in a brunch spread with other quick breads like sour cream banana bread and pumpkin cheesecake bread. Of course, it’s also perfect for snacking or even dessert. It smells amazing while it bakes and tastes just as good the next day (if it lasts that long!).
Why You’ll Love This Cinnamon Loaf
- The cinnamon swirl is delicious! Sometimes I double the ingredients for the swirl to make it extra cinnamon-y! If you’re a lover of cinnamon things, make my cinnamon roll cake too!
- And it’s fabulous topped with icing too. Whisk together 1 cup sifted powdered sugar, 2 or 3 tablespoons milk, 1/2 teaspoon vanilla extract and a pinch of salt. Drizzle over the cooled loaf.
- This cinnamon loaf is a lovely bread for gifting.
Ingredients Needed:
- Butter: Adds richness and flavor
- Granulated sugar: Sweetens the loaf and swirl
- Egg: Provides structure
- Flour: Base of the bread
- Baking powder and baking soda: Help the loaf rise
- Salt: Balances the sweetness
- Buttermilk: Creates a tender, moist crumb
- Cinnamon: Warm, cozy spice for the swirl
How to Make Cinnamon Loaf
- Preheat the oven to 350℉. Spray an 8×4-inch loaf pan with nonstick spray.
- In a large bowl, use an electric mixer to combine the butter, sugar, and egg.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the sugar mixture alternately with the buttermilk, mixing just until combined.
- In a small bowl, mix together the swirl sugar and cinnamon.
- Pour ⅓ of the batter into the prepared pan. Sprinkle with ⅓ of the cinnamon-sugar mixture. Repeat the layers twice.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before removing from the pan. Transfer to a wire rack to cool completely.
Tips & Variations
- Add chopped pecans or walnuts for a little crunch.
- Drizzle with a simple powdered sugar glaze for extra sweetness.
- If you don’t yet have it, splurge and buy Ceylon Cinnamon . It’s simply the best, and it will bring a fabulous, intense cinnamon flavor to all dishes calling for cinnamon. I use it when I make cinnamon toast too!
- Swap buttermilk for milk mixed with 1 tablespoon vinegar or lemon juice if needed.
- Warm slices slightly before serving for best flavor.
How to store Cinnamon Loaf:
Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. This bread can be frozen too. Let it cool. Wrap it in aluminum foil, and then drop it into a large freezer zip baggie. Freeze for up to 2 months.
This is one of those simple baking recipes that never lets you down. Easy, cozy, and perfect any time of day. Warm a slice, add a little butter, and you’re in business. Doesn’t get much better than that. Bookmark this recipe—you’ll be coming back to it!
Cinnamon Loaf
Ingredients
BREAD:
- 4 tablespoons butter, at room temperature
- 1 cup granulated white sugar
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
SWIRL:
- ⅓ cup granulated white sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350℉. Spray an 8×4-inch loaf pan with nonstick spray.
- In a large bowl, use an electric mixer to combine the butter, sugar and egg. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; add to the sugar mixture alternately with the buttermilk. In a small bowl, combine the swirl ingredients.
- Pour ⅓ of the batter into the prepared pan; sprinkle with ⅓ of the swirl mixture. Repeat the layers twice. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Notes
- Don’t overmix the batter—mix just until combined for a tender loaf.
- If you don’t have buttermilk, use 1 cup milk + 1 tablespoon vinegar or lemon juice.
- Add chopped nuts or a simple glaze if desired.
- Store tightly wrapped at room temperature for up to 3 days or freeze up to 2 months.
Nutrition
This recipe comes from RecipeBoy.com
