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Overhead shot of a loaf of cinnamon swirl buttermilk bread sliced, revealing a spiral of cinnamon and brown sugar, topped with a white vanilla glaze.

Cinnamon Swirl Buttermilk Bread

A quick bread layered with cinnamon sugar and drizzled with vanilla glaze, made with buttermilk for a tender crumb.
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Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method

Ingredients
  

Cinnamon Swirl
  • 2 1/2 teaspoons ground cinnamon
  • 2 tablespoons brown sugar
  • 1/4 cup granulated sugar
Quick Bread
  • 2 cups all purpose flour 250g
  • 1 cup granulated sugar 200g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar or lemon juice, let sit 5-10 minutes
  • 1 egg
  • 1/4 cup canola oil 60ml
  • 1 teaspoon butter extract optional, but highly recommended
Vanilla Glaze
  • 1/2 cup confectioners' sugar 60g
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method
 

Cinnamon Swirl

  1. Mix Cinnamon Sugar:

    In a small bowl, mix together 2 1/2 teaspoons cinnamon, 2 tablespoons brown sugar, and 1/4 cup granulated sugar; reserve.
Quick Bread

  1. Whisk Dry Ingredients:

    In a large bowl, whisk 2 cups all purpose flour (250g), 1 cup granulated sugar (200g), 1 teaspoon baking soda, and 1/2 teaspoon salt; set aside.

  2. Combine Wet and Dry:

    In a medium bowl, combine 1 cup buttermilk, 1 egg, 1/4 cup canola oil (60ml), and 1 teaspoon butter extract (optional). Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.

  3. Layer Batter and Swirl:

    Coat a 9x5-inch loaf pan with nonstick spray. Add half the batter to the pan. Evenly distribute 2/3 of the cinnamon-sugar mixture over the batter. Cover with the remaining batter, then sprinkle the rest of the cinnamon-sugar on top. Use a knife to cut through the batter, creating a swirl effect. Bake right away for optimal rise.

  4. Bake and Cool:

    Bake at 350°F (175°C) for 50-60 minutes, or until a tester inserted in the center comes out clean or the top springs back when lightly pressed. Let cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Vanilla Glaze

  1. Make and Drizzle Glaze:

    For the glaze: In a small bowl, whisk 1/2 cup confectioners' sugar (60g), 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust consistency with more sugar or milk as needed. Drizzle over the loaf while still warm or after cooling. Allow glaze to set.