Swirled Cinnamon Sugar Bread

This Swirled Cinnamon Sugar Bread is a delightful treat that marries the warm flavors of cinnamon and nutmeg with a moist, tender crumb. Perfect for breakfast, a midday snack, or dessert, this bread features a rich ribbon of cinnamon-sugar swirled throughout, and a sweet, slightly crunchy top. It’s easy to make and sure to fill your kitchen with the most inviting aroma.

Ingredients

Cinnamon Sugar:

• ⅓ cup granulated sugar
• 1 tablespoon cinnamon

Bread:

• ¼ cup unsalted butter, melted
• 1 large egg
• 1 cup light brown sugar, packed
• ¼ cup canola or vegetable oil
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon ground nutmeg
• ¾ teaspoon baking soda
• pinch of salt, optional and to taste

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan. Do not use an 8-by-4-inch pan as it is too small.

1. Prepare the Cinnamon Sugar:

• In a small bowl, combine ⅓ cup granulated sugar with 1 tablespoon of cinnamon. Stir to mix well and set aside.

1. Mix the Wet Ingredients:

• In a large microwave-safe bowl, melt the butter, about 1 minute in the microwave.
• Let the butter cool momentarily to avoid scrambling the egg.
• Add the egg, brown sugar, oil, and vanilla to the melted butter and whisk until well combined.
• Pour in the buttermilk and whisk to incorporate.

1. Combine the Dry Ingredients:

• Add the flour, nutmeg, baking soda, and optional salt to the wet mixture.
• Stir until just combined. The batter will be thick and lumpy; do not overmix or try to smooth out the lumps.

1. Layer the Batter and Cinnamon Sugar:

• Pour half of the batter into the prepared loaf pan, smoothing it lightly with a spatula.
• Evenly sprinkle three-fourths (75%) of the cinnamon-sugar mixture over the surface of the batter to create a cinnamon ribbon.
• Pour the remaining batter on top and smooth it out lightly.
• Sprinkle the remaining cinnamon-sugar mixture evenly over the top. It may seem like a lot, but it’s necessary for forming the crust, and not all of it will adhere.

1. Bake the Bread:

• Bake for 45 to 55 minutes (mine took about 50 minutes), or until the top is set and firm.
• A toothpick inserted into the center should come out clean or with a few moist crumbs, but no batter.

1. Cool and Serve:

• Allow the bread to cool in the pan for about 15 minutes.
• Invert the bread over the sink or a paper towel to catch any non-adhered cinnamon-sugar and sprinkle it back onto the bread.
• Place the bread on a wire rack to cool completely before slicing and serving.

Tips

• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.
• Mixing: Be careful not to overmix the batter; this ensures the bread remains tender.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

This Swirled Cinnamon Sugar Bread is a simple yet delicious bake that’s sure to become a household favorite. Enjoy its delightful aroma and taste with a cup of coffee or tea!