Enjoy a slice or two of this easy to make Cinnamon Buttermilk Loaf. Deliciously soft, filled and topped with cinnamon sugar, just so perfect with a cup of coffee or tea.
Cinnamon truly has such great flavour, from using it in pancakes, apple pie to cinnamon buns, it really is amazing. Now adding it in this Cinnamon Buttermilk Loaf is just as delicious. It is so easy to make and has incredible flavour, making it a great bake.
As for buttermilk, I am a HUGE fan of using buttermilk in baking. It gives baked goods a beautiful soft texture and taste. Using it in this loaf is no different, creating a soft and tender crumb.
If however, you do not have buttermilk, you can still make this loaf by using ONE of the following as a substitute
Substitute for buttermilk
- Add 1 tablespoon lemon juice or vinegar to 1 cup of milk. Allow to stand for 5 minutes before using in the recipe.
- Use 1 cup plain unflavored yogurt
Making the cinnamon buttermilk loaf
These are just the visual steps to show the process. The full recipe is at the end of the post
- Grease and line a loaf pan with parchment/baking paper.
- In a bowl mix together ⅓ cup sugar and 1 ½ teaspoons of ground cinnamon and set aside.
- Using a large bowl, cream together the sugar and butter until light and creamy. Add the egg and buttermilk and beat until well incorporated.
- Sift in the flour and bicarbonate of soda / baking soda and mix well.
- Spoon ½ of the batter into the prepared loaf tin and sprinkle ½ of the cinnamon sugar over the batter.
- Cover with the remaining batter and sprinkle the top of the batter with the rest of the cinnamon sugar.
- Bake in a preheated oven of 350°F / 180°C for 40 to 50 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan.
Deliciously easy right AND there is no frosting needed ….just prepare, bake and eat
Storage
At room temperature: for around 4 days. Just make sure it’s well wrapped or stored in an airtight container to keep it from drying out.
In the freezer: for up to 3 months. Once it’s completely cool, wrap it up in a few layers of plastic wrap and then wrap it again with aluminum foil.
To defrost: When you are ready to enjoy a few more slices, let the cake thaw at room temperature while still wrapped up.
ENJOY ♥
Cinnamon Buttermilk Loaf
FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )
- ⅓ cup / 68g white granulated sugar
- 1 ½ teaspoons ground cinnamon
FOR THE CINNAMON BUTTERMILK LOAF
- ½ cup / 115g butter softened
- 1 cup / 200g white granulated sugar
- 1 egg
- 1 cup / 250ml buttermilk SEE NOTE 1
- 2 cups / 240g all purpose / cake flour
- 1 teaspoon bicarbonate of soda / baking soda
Instructions
FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )
- In a bowl mix together sugar and ground cinnamon and set aside.
FOR THE CINNAMON BUTTERMILK LOAF
- Grease and line a 22 x 13 cm / 9 x 5″ loaf pan with parchment / baking paper.
- Using a large bowl, cream together the sugar and butter until light and creamy. Add the egg and buttermilk and beat until well incorporated.
- Sift in the flour and bicarbonate of soda / baking soda and mix well.
- Spoon ½ of the batter into the prepared loaf tin and sprinkle ½ of the cinnamon sugar over the batter.
- Cover with the remaining batter and sprinkle the top of the batter with the rest of the cinnamon sugar.
- Bake in a preheated oven of 350°F / 180°C for 40 to 50 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan.
Storage
- At room temperature: for 3 to 4 days. Just make sure it’s well wrapped or stored in an airtight container to keep it from drying out.
- In the freezer: for up to 3 months. Once it’s completely cool, wrap it up in a few layers of plastic wrap and then wrap it again with aluminum foil.
- To defrost: When you are ready to enjoy a few more slices, let the cake thaw at room temperature while still wrapped up.
Recipe Notes
Nutrition