Cinnamon Swirl Bread

cinnamon 1

Cinnamon Swirl Bread

Makes one 9×5′ loaf


1/2 cup (1 stick) unsalted butter, softened

1 cup (201 grams) granulated sugar

1 large egg

1 cup buttermilk, shaken

2 cups (240 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

For the cinnamon sugar:

1/3 cup (67 grams) granulated sugar

1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees. Spray a 9×5′ loaf pan with baking spray or canola oil. Set aside. Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed until combined and slightly light and fluffy, about 2-3 minutes.
  2. Add the egg and mix until well combined. Scrape down the bowl as needed to incorporate everything evenly. Add the buttermilk, flour, cinnamon, and baking soda. In a separate bowl, mix together the 1/3 cup sugar and 1 teaspoon cinnamon. Set aside.
  3. Pour 1/2 of the batter into the prepared loaf pan. Sprinkle with 3/4 of the cinnamon sugar mixture. Add remaining batter to pan, and sprinkle with last of the cinnamon sugar. Swirl the batter with a knife. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Let cool for 20 minutes before removing from the pan.


Recipe barely adapted from Redfly Creations





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