My husband and son love quick breads of all sorts. When I came across this recipe for a cinnamon quick bread I knew I’d have to try it for them. When I was in the midst of making it I thought I should have only tried one loaf at first, in case they didn’t like it.
Fortunately I didn’t have that thought before I started, because they would be very disappointed if there was only one loaf. It is absolutely delicious, with a lovely crunchy top, and a gooey, cinnamony bottom.
For Cinnamon Mixture:
2+ teaspoons cinnamon
1/2 cup (100 grams) sugar
2 cups (400 grams) sugar
4 cups (480 grams) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
4 eggs, room temperature
1 Tablespoon vanilla extract
2 cups buttermilk
Preheat oven to 350 degrees. Grease two 9×5″ loaf pans.
In a small bowl, mix together the cinnamon and 1/2 cup of sugar. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder, and salt together and whisk to evenly mix. Set aside.
In mixing bowl, combine the softened butter and sugar and mix until soft and fluffy. Add eggs, one at a time, mixing for 1 minute after each egg is added, scraping down the sides of the bowl as needed. Mix in the vanilla.
Add the flour mixture and buttermilk in alternating batches, beginning and ending with buttermilk , and mixing on low speed just until everything is incorporated.
Spread a quarter of the batter into the prepared pans, then sprinkle with half of the cinnamon mixture. Spread the rest of the batter on top, and sprinkle with the remaining cinnamon mixture.
Using a knife, cut through the batter and swirl in the cinnamon mixture.
Bake for 50 – 60 minutes, until the cake pulls away from the sides, and a toothpick inserted into the center of the cake comes out clean.
Cool completely on a wire rack before turning out of pan.
Variations, Modifications, and Other Comments
Add more or less cinnamon to the cinnamon mixture, depending on the strength of your cinnamon, and your liking for the flavor. I used very strong Vietnamese cinnamon, and 2 heaping teaspoons, but could have used more.
If you don’t have buttermilk, make your own by adding 2 Tablespoon white vinegar to a measuring cup, then enough milk to bring the total in the cup to 2 cups. Stir together and let it rest for 10 minutes. You can also purchase buttermilk powder in the baking aisle or online, and use it as directed on the container. It will last indefinitely in your refrigerator.
(Unless you plan on sharing with friends, I would not actually buy it from that Amazon link – it’s for 3 containers, and 1 container lasts so long that it would take me years to use up 3. The link is there so that you know what it looks like!)
I prefer the taste of “real” buttermilk to the mock version made with vinegar, or the reconstituted powder, so often I’ll stockpile several recipes that require buttermilk and then buy a quart or half gallon. It should last a week or two in the fridge, so that gives me plenty of time to make 3 or 4 recipes, and as long as they are freezable, that’s not too much for our family even if we don’t have any guests or events to go to that will help use up the resulting baked goods.
Recipe adapted from Katie Brown’s Weekends: Making the Most of Your Two Treasured Days.)
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