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Cinnamon Buttermilk Loaf

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Have a piece or two of this simple Cinnamon Buttermilk Loaf. Soft and delicious, filled and topped with cinnamon sugar, these are just right with a cup of coffee or tea.

About Cinnamon and Buttermilk

Cinnamon really tastes great. It’s great in pancakes, apple pie, and cinnamon buns. It’s just as good now that it’s in this Cinnamon Buttermilk Loaf. It’s a great bake because it’s so easy to make and tastes amazing.

I really like using buttermilk in baking. It makes baked goods taste and feel great. Using it in this loaf is the same, making the crumb soft and tender.

Buttermilk Substitutes

You can still make this loaf without buttermilk by using one of the following as a substitute:
Instead of buttermilk
Put 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for five minutes before using it in the recipe.
Use 1 cup of plain yogurt without any flavor

Ingredients

FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )
◯ ⅓ cup / 68g white granulated sugar
◯ 1 ½ teaspoons ground cinnamon

FOR THE CINNAMON BUTTERMILK LOAF
◯ ½ cup / 115g butter softened
◯ 1 cup / 200g white granulated sugar
◯ 1 egg
◯ 1 cup / 250ml buttermilk SEE NOTE 1
◯ 2 cups / 240g all purpose / cake flour
◯ 1 teaspoon bicarbonate of soda / baking soda

How to make the cinnamon buttermilk loaf

FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )
In a bowl mix together sugar and ground cinnamon and set aside.
FOR THE CINNAMON BUTTERMILK LOAF
Grease and line a 22 x 13 cm / 9 x 5″ loaf pan with parchment / baking paper.
Using a large bowl, cream together the sugar and butter until light and creamy. Add the egg and buttermilk and beat until well incorporated.
Sift in the flour and bicarbonate of soda / baking soda and mix well.
Spoon ½ of the batter into the prepared loaf tin and sprinkle ½ of the cinnamon sugar over the batter.
Cover with the remaining batter and sprinkle the top of the batter with the rest of the cinnamon sugar.
Bake in a preheated oven of 350°F / 180°C for 40 to 50 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan.

Deliciously easy right AND there is no frosting needed ….just prepare, bake and eat

Additional Notes

If you do not have buttermilk, use ONE of the following as a substitute: Add 1 tablespoon lemon juice or vinegar to 1 cup of milk. Allow to stand for 5 minutes before using in the recipe OR Use 1 cup plain unflavoured yoghurt

Storage

At room temperature: for 3 to 4 days. Just make sure it’s well wrapped or stored in an airtight container to keep it from drying out.

In the freezer: for up to 3 months. Once it’s completely cool, wrap it up in a few layers of plastic wrap and then wrap it again with aluminum foil.

To defrost: When you are ready to enjoy a few more slices, let the cake thaw at room temperature while still wrapped up.

Nutrition Information

ENJOY ♥