This cinnamon sugar bread is deliciously soft and moist. It has a nice swirl in the middle. It is so easy to make; no mixer needed!
Today I share a quick cinnamon bread recipe that is perfect for the fall season. I use just enough sugar so this is not an overly sweet loaf but it is still moist.
The steps are so easy and the ingredients are so simple.
First I make the batter and pour half of it in a pan and add cinnamon sugar on top. Then I add the rest of the batter on top, make a swirl with a knife and sprinkle some cinnamon sugar on top.
If you like recipes with cinnamon sugar, I believe you’ll love my cinnamon sugar muffins too.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All purpose flour-It gives structure.
- Baking powder and baking soda-They make the cake rise.
- Salt-It brings the flavors out but feel free to leave it out if you don’t use salt.
- Eggs-They give structure as well.
- Sugar–I use just enough granulated sugar.
- Unsalted butter-I use melted butter for moisture.
- Buttermilk-I use it for moisture. If you don’t have buttermilk you can make it by mixing milk with a little lemon juice. You can find the amounts below in the recipe card.
- Vanilla extract-I use pure vanilla extract.
Step by step instructions
First I prepare the cinnamon sugar by mixing sugar and cinnamon in a small bowl with a spoon.
Then I prepare the batter.
I place the flour, cinnamon, baking powder, baking soda and salt in a medium bowl and stir with a whisk.
Next, I whisk the sugar and eggs in a large bowl.
I mix in the buttermilk, melted butter and vanilla extract.
Then I add the flour in 3 batches. You can use a whisk and continue with a spatula.
I pour half of the batter (approximately 360 grams/1 and ½ cup) into the parchment paper lined pan and then add the cinnamon sugar (except 1 rounded tablespoon that you set aside) on top and then add the rest of the batter on top.
Using a knife, I make a swirl from one side to the other side.
I sprinkle the cinnamon sugar that I set aside on top and bake for 42-45 minutes or until the toothpick that is inserted into the center comes out with a few moist crumbs. You can check the oven after 38 minutes as baking time may change from oven to oven.
I keep the loaf in the pan for 10 minutes and then let it cool on a wire rack.
Enjoy!
You can keep totally cooled cinnamon sugar bread in an airtight container for up to 3 days at room temperature, up to 7 days in the fridge and up to 3 months in the freezer.
First, you should cover the cooled bread with a plastic film and then with aluminum foil. Alternatively, you can place it in a freezer bag-taking all the air inside after you cover with plastic film. I suggest you slice and then freeze so the slices thaw quickly.
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Other fall bread/loaf recipes you may enjoy!
Cinnamon Sugar Bread
Ingredients
Cinnamon Sugar
- 85 grams (⅓ cup and 1 tablespoon) granulated sugar
- 1 tablespoon ground cinnamon
Cake Batter
- 225 grams (1 and ½ cup and 1 and ½ tablespoon) all-purpose flour, dip and sweep
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt (optional)
- 2 large eggs
- 105 grams (½ cup) granulated sugar
- 115 grams (½ cup) unsalted butter,* melted
- 185 grams (¾ cup) buttermilk**
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Cinnamon Sugar
- Place the sugar and cinnamon into medium bowl and stir with a spoon until combined. Keep 1 rounded tablespoons of cinnamon sugar aside.
Cake Batter
- Combine the flour, cinnamon, baking powder, baking soda and salt in a medium bowl and stir with a whisk. Set aside.
- Place the sugar and eggs into a large bowl and stir with a whisk until just combined.
- Mix in the buttermilk, melted butter and vanilla extract.
- Add the flour mixture over the dry ingredients in 3 batches. You can start to stir with a whisk and continue with a spatula.
Assemble
- Place half of the batter (approximately 360 grams (1 and ½ cups) into the pan. Add the cinnamon sugar evenly on top(except 1 rounded tablespoon of cinnamon sugar that you set aside). Add the rest of the batter on top. Using a knife make a swirl going from one side to the other side. Sprinkle 1 rounded tablespoon of cinnamon sugar on top.
- Bake for almost 42-45 minutes or until a toothpick that is inserted into the center comes out with a few moist crumbs. You can check the oven after 38 minutes as baking time may change from oven to oven. Don't overbake so the cake will stay moist.
- After you remove the pan from the oven, let the cake stay in the pan for 10 minutes and then let the cake cool on a wire rack before slicing.
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