Cinnamon Buttermilk Loaf Recipe
You may easily cook this Cinnamon Buttermilk Loaf and enjoy a slice or two. Soft and delicious, stuffed and sprinkled with cinnamon sugar. They go perfectly with coffee or tea.
Cinnamon really does taste delicious. It tastes great in pancakes, apple pie, and cinnamon buns. This Cinnamon Buttermilk Loaf is just as tasty with it added. It tastes delicious and is so easy to make that it is a great bake.
I really like using buttermilk in baking. It makes baked goods taste and feel great. It makes the crumb delicate and sensitive in this loaf as well.
Recipe Overview
- Buttermilk Cinnamon Loaf
- 5 minutes of prep time
- Time to cook: 40 minutes
- TOTAL TIME: 45 minutes
- Servings: 8 to 10 slices
Ingredients
FOR THE CINNAMON SUGAR MIXTURE (TOPPING AND FILLING)
- 68g or ⅓ cup of white granulated sugar
- 1 ½ tablespoons of ground cinnamon
FOR THE LOAF OF CINNAMON BUTTERMILK
- 115g of soft butter in a half cup
- 1 cup (200 grams) of white granulated sugar
- 1 egg
- 1 cup (250 ml) of buttermilk (SEE NOTE 1)
- 2 cups (240 g) of all-purpose or cake flour
- 1 teaspoon of baking soda or sodium bicarbonate
If you don’t have buttermilk, you can use one of the following instead:
Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes before using it in the recipe, or use 1 cup of plain, unflavored yogurt.
Preparation of Cinnamon Sugar Mixture
FOR THE CINNAMON SUGAR MIXTURE (FILLING AND TOPPING)
Mix the sugar and ground cinnamon in a bowl and set it aside.
Preparation of Cinnamon Buttermilk Loaf
- Grease and line a 22 x 13 cm / 9 x 5″ loaf pan with parchment or baking paper.
- In a big bowl, mix the sugar and butter together until they are light and creamy. Add the egg and buttermilk and beat until everything is well mixed.
- Mix the flour and baking soda together well after sifting them in.
- Put half of the batter into the prepared loaf tin and sprinkle half of the cinnamon sugar over it.
- Put the rest of the batter on top and sprinkle the rest of the cinnamon sugar on top of the batter.
- Put in an oven that has already been prepared to 350°F (180°C) and bake for 40 to 50 minutes, or until a spear inserted comes out clean.
- Take it out of the oven and let it cool for at least 10 minutes before taking it out of the loaf pan.
Storage Tips & Nutritional Information
For 3 to 4 days at room temperature. Just make sure it’s well wrapped or kept in a container that doesn’t let air in so it doesn’t dry out.
In the freezer, it will last for up to three months. After it has cooled down fully, wrap it in a couple layers of plastic wrap and then again in aluminum foil.
To thaw: When you’re ready to eat more slices, leave the cake wrapped up at room temperature until it’s soft.
One slice has 371 calories, 59 grams of carbohydrates, 5 grams of protein, 13 grams of fat, 8 grams of saturated fat, 1 gram of polyunsaturated fat, 3 grams of monounsaturated fat, 0.5 grams of trans fat, 54 milligrams of cholesterol, 132 milligrams of sodium, 87 milligrams of potassium, 1 gram of fiber, 35 grams of sugar, 50 milligrams of calcium, and 2 milligrams of iron.
Have fun! ♥