Enjoy a slice or two of this easy to make Cinnamon Buttermilk Loaf. Deliciously soft, filled and topped with cinnamon sugar, just so perfect with a cup of coffee or tea.
Cinnamon truly has such great flavour, from using it in pancakes, apple pie to cinnamon buns, it really is amazing. Now adding it in this Cinnamon Buttermilk Loaf is just as delicious. It is so easy to make and has incredible flavour, making it a great bake.
As for the buttermilk, I am a HUGE fan of using buttermilk in baking. It gives baked goods a beautiful soft texture and taste. Using it in this loaf is no different, creating a soft and tender crumb.
If however, you do not have buttermilk, you can still make this loaf by using ONE of the following as a substitute
Substitute for buttermilk
Add 1 tablespoon lemon juice or vinegar to 1 cup of milk. Allow to stand for 5 minutes before using in the recipe.
Use 1 cup plain unflavored yoghurt
Making the cinnamon buttermilk loaf
Grease and line a loaf pan with parchment/baking paper.
In a bowl mix together ⅓ cup sugar and 1 ½ teaspoons of cinnamon and set aside.
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 ?
ENJOY ♥
Cinnamon Buttermilk Loaf
Ingredients
FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )
- ⅓ cup / 68g white sugar
- 1 ½ teaspoons cinnamon powder
FOR THE CINNAMON BUTTERMILK LOAF
- ½ cup / 115g butter softened
- 1 cup / 200g white sugar
- 1 egg
- 1 cup / 250ml buttermilk SEE NOTE 1
- 2 cups / 240g all purpose / cake flour
- 1 teaspoon bicarbonate of soda / baking soda
Instructions
FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )
- In a bowl mix together sugar and cinnamon and set aside.
FOR THE CINNAMON BUTTERMILK LOAF
- Grease and line a 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.
Notes
Nutrition
This looks incredible, Ashika! I love cinnamon, especially when it’s cold out–like right now :). I’ll have to try this one soon!
Ashika, I love love love anything cinnamon! This would be wonderful Christmas morning, too! So easy to put together! And, like you, I love baking with buttermilk – it adds so much texture and yummm!
I too adore cinnamon, it has such a wonderful flavour.
Do you have to use cake flour?
Hi Alex, you can use all-purpose or plain flour for the recipe as well. 🙂
Hi Ashika.the recipe states 1 cup buttermilk/125ml.just wanted to say that 1 cup is equal to 250ml and not 125ml.please correct me if I am wrong.thank you.
Hi Afsana, Sorry about the confusion and thank you for pointing out that error to me. Yes you are correct, 1 cup is equal to 250ml.
I have corrected and updated the recipe. 🙂
Looks yummy
will surely tr y this out
If you love the Costco cinnamon bread,this recipe is even better!
Aww, Thank you, Judy 🙂
Super delicious!! Moist and heavenly.
Hi Candice… thank you 🙂
Made this today, no leftovers! Delicious! Will make again adding raisins I think 🙂
Hi Jos, Thank you for letting me know how this loaf turned out and I am so glad that you like the recipe too 🙂
I made it, still baking, waiting to taste!!!
Hi, Indi…that is great, I would love to know how it turned out 🙂
Just some feedback on this recipe. It turned out delicious and moist. Both the adults and kids both loved it. It took 55 mins in my fan assisted oven and next time I would reduce the sugar amount from 1/2 cup to a 1/3. Thanks so much for posting. Looking forward to trying the lemon squares when I get the correct tin. Out of curiosity can you bake them in a loaf tin!?
Hi Eilis 🙂 Thank you for your feedback on this loaf. I am so glad that you and your family enjoyed this bake too 🙂
Regarding your question about the lemon squares: If you really want to bake these as soon as possible and not able to get a square tin then it all depends on the size of your loaf pan. It should not be too narrow. The shortbread base and lemon topping will definitely be thicker if baked in a loaf pan as compared to that of using the tin specified in the recipe.
If you have any shallow oven-safe dish which is approximately 8 inches, then that should work just fine. Even a round or rectangular cake pan will work perfectly.
I hope that this helps answer your question and will love to know how it turns out too 🙂
HI ASHIKA, I WAS WONDERING IF I COULD USE A CUP OF CHOPPED NUTS OR CHOPPED APPLES? WANT TO MAKE THIS BREAD TOMORROW . THANK YOU SO MUCH FOR THIS GREAT RECIPE. DORIS
Hi Doris 🙂 You are welcome and it is great that you are making this recipe tomorrow.
Chopped nuts or apples will make a great addition to this loaf, so yes go ahead and give it a try. However, a cup of either of these ingredients might be a bit much. I would suggest that you rather scale it down to between a quarter or half a cup of chopped nuts or apples. Adding too much may result in a dense bake.
I hope that this answers your question and would love to know how it turns out too 🙂
Great Ashika. I appreciate the advise. I will have to start measuring my tins. I will let you know how it goes!
Hi Ashika, this recipe is great, I tried it recently.
The only thing I found slightly challenging was that while cutting it, it was very crumbly as the cinnamon sugar topping gets quite flaky once baked. How can I make the slicing process smoother such that it doesn’t crumble? I understand this is quite a delicate cake. Thanks
Hi Maithili. Thank you, I am so glad that you loved this recipe too 🙂
Regarding your question: It is actually best to slice the cake once completely cool. It is firmer at this stage and will have neater and smoother slices.
I hope that this helps answer your question 🙂
Thanks Ashika. Will do..
today I’m baking this loaf for a family member so won’t get to cut it, however I will make sure to cool it completely before packaging it.
This is only the second time I’m making this cake – I realised when I add the egg and buttermilk to the creamed sugar / butter mix, the batter looks a bit split… is that normal? Ofcourse when I added the flour it all came together fine.
Hi Maithili,
To answer your question: Yes it is normal for the mixture to look that way because of the consistency of the buttermilk. Once it has been mixed, the batter should look smooth.
I hope that this helps to answer your question 🙂
Thank you for sharing the yummy recipe
Hi Pauline 🙂 Thank you.
You are welcome 🙂
Lovely taste and texture
Hello! Could one add pumpkin to this recipe? If so would I need to decrease the butter or buttermilk and add pumpkin in its place?
Hi Rachael, Sure, you can add pumpkin puree to this recipe. To do that, use only ½ cup (125ml) of buttermilk and ¼ cup (57g) softened butter. The pumpkin should be stirred in with the buttermilk and egg.
I hope that this helps answer your question 🙂
I see at the top to mix “ In a bowl mix together ⅓ cup sugar and ½ a teaspoon of cinnamon and set aside.”. But in the ingredient list it says 1 1/2 teaspoons – which one should I follow?
Hi Sk, sorry about that, I have corrected and updated the recipe. It should read 1 1/2 teaspoons 🙂