Cinnamon Sweet Bread
There’s nothing quite like the smell of warm cinnamon drifting through your kitchen. This Cinnamon Sweet Bread is soft, moist, and swirled with cinnamon-sugar goodness that makes every slice irresistible. Perfect for breakfast, brunch, or an afternoon treat, it pairs beautifully with a cup of coffee or tea.
Ingredients:
For the Bread:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 minutes)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ⅓ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Make the batter
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and buttermilk. - Combine dry ingredients
In another bowl, whisk together flour and baking soda. Gradually add to the wet mixture until just combined (don’t overmix). - Layer with cinnamon swirl
Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon-sugar mixture over the batter. Add the remaining batter, then top with the rest of the cinnamon-sugar. Swirl lightly with a knife. - Bake
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve
Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.
Storage:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate up to 1 week or freeze slices for up to 3 months.