Everyone needs a good recipe for cinnamon swirl bread. I absolutely love this recipe, and I think you will as well. The buttermilk keeps the bread moist and gives it a slight tang. What’s better than sliced bread? Sliced cinnamon swirl bread!
And if you’re interested, here’s an update as to where I’ve been…
I hope you all didn’t think I had abandoned you. I have longed to sit down and write a new blog post for weeks! The fact of the matter is that I was extremely busy this summer. I took a job teaching a class I had never taught before, and it consumed so much of my time. On top of that, my husband and I decided it was time to move on from our tiny little abode, and put our house on the market. It sold (hooray!), but the buyers wanted to move in before our new house was ready. Thus, we are temporarily living in an apartment until our new house is ready. Whew! I’m exhausted just typing that out.
Regardless, onto the recipe!
Don’t have buttermilk? Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit. After about 10 minutes, it will be slightly curdled. The flavor and texture won’t be quite the same, but it’s great in a pinch!
Cinnamon Swirl Bread
Ingredients
- 1/4 cup butter softened
- 1-1/3 cups sugar divided
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon plus 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Beat together butter, 1 cup of sugar, and egg until blended. Combine the flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon. Add to egg mixture alternately with buttermilk, just until mixed.
- In a small bowl, mix together remaining 1/3 cup sugar and cinnamon. Pour 1/3 of the batter into a greased 8?x4? loaf pan. Top with 1/3 of the cinnamon sugar. Repeat layers twice. Bake at 350 degrees F for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in the loaf pan before removing to a wire rack to cool completely.
Adapted from Taste of Home