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23rd November 2018

Cinnamon Buttermilk Loaf

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 Buttermilk Loaf

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 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 yogurt

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.

Cinnamon Buttermilk Loaf

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.

Cinnamon Buttermilk Loaf

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
Cinnamon Buttermilk Loaf

Cinnamon Buttermilk Loaf

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.
5 from 56 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins

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  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.

Notes

1. 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

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

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Reader Interactions

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    Recipe Rating




  1. Kelsie | the itsy-bitsy kitchen says

    November 24, 2018 at 2:59 am

    5 stars
    This looks incredible, Ashika! I love cinnamon, especially when it's cold out--like right now :). I'll have to try this one soon!

    Reply
  2. Laura says

    November 26, 2018 at 7:44 pm

    5 stars
    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!

    Reply
  3. Emma @ Bake Then Eat says

    December 02, 2018 at 8:47 pm

    I too adore cinnamon, it has such a wonderful flavour.

    Reply
  4. Alex says

    September 15, 2019 at 9:48 am

    Do you have to use cake flour?

    Reply
    • The Gardening Foodie says

      September 15, 2019 at 11:21 am

      Hi Alex, you can use all-purpose or plain flour for the recipe as well. 🙂

      Reply
  5. Afsana says

    October 15, 2019 at 6:22 am

    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.

    Reply
    • The Gardening Foodie says

      October 15, 2019 at 10:25 am

      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. 🙂

      Reply
  6. Anjani Devi says

    December 03, 2019 at 11:09 pm

    Looks yummy
    will surely tr y this out

    Reply
  7. Judy says

    January 07, 2020 at 6:21 am

    5 stars
    If you love the Costco cinnamon bread,this recipe is even better!

    Reply
    • The Gardening Foodie says

      January 09, 2020 at 12:03 pm

      Aww, Thank you, Judy 🙂

      Reply
  8. Candice says

    February 02, 2020 at 9:14 pm

    5 stars
    Super delicious!! Moist and heavenly.

    Reply
    • The Gardening Foodie says

      February 02, 2020 at 10:29 pm

      Hi Candice... thank you 🙂

      Reply
  9. Jos Fox says

    February 13, 2020 at 10:18 am

    5 stars
    Made this today, no leftovers! Delicious! Will make again adding raisins I think 🙂

    Reply
    • The Gardening Foodie says

      February 19, 2020 at 9:36 pm

      Hi Jos, Thank you for letting me know how this loaf turned out and I am so glad that you like the recipe too 🙂

      Reply
  10. Indi says

    March 03, 2020 at 10:09 am

    I made it, still baking, waiting to taste!!!

    Reply
    • The Gardening Foodie says

      March 04, 2020 at 9:01 am

      Hi, Indi...that is great, I would love to know how it turned out 🙂

      Reply
  11. Eilis says

    April 07, 2020 at 8:40 pm

    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!?

    Reply
    • The Gardening Foodie says

      April 07, 2020 at 11:04 pm

      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 🙂

      Reply
  12. DORIS says

    April 07, 2020 at 9:45 pm

    5 stars
    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

    Reply
    • The Gardening Foodie says

      April 07, 2020 at 11:14 pm

      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 🙂

      Reply
  13. Eilis says

    April 08, 2020 at 4:44 pm

    Great Ashika. I appreciate the advise. I will have to start measuring my tins. I will let you know how it goes!

    Reply
  14. Maithili says

    June 04, 2020 at 7:28 pm

    5 stars
    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

    Reply
    • The Gardening Foodie says

      June 04, 2020 at 8:36 pm

      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 🙂

      Reply
      • Maithili says

        June 06, 2020 at 6:14 am

        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.

        Reply
        • The Gardening Foodie says

          July 01, 2020 at 9:45 am

          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 🙂

          Reply
  15. Pauline salpetrier says

    June 12, 2020 at 3:41 am

    Thank you for sharing the yummy recipe

    Reply
    • The Gardening Foodie says

      June 12, 2020 at 9:08 am

      Hi Pauline 🙂 Thank you.
      You are welcome 🙂

      Reply
  16. yas says

    September 06, 2020 at 7:21 pm

    5 stars
    Lovely taste and texture

    Reply
  17. Rachael says

    September 19, 2020 at 4:41 pm

    5 stars
    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?

    Reply
    • The Gardening Foodie says

      September 19, 2020 at 11:00 pm

      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 🙂

      Reply
  18. Sk says

    November 11, 2020 at 3:13 am

    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?

    Reply
    • The Gardening Foodie says

      November 11, 2020 at 8:06 pm

      Hi Sk, sorry about that, I have corrected and updated the recipe. It should read 1 1/2 teaspoons 🙂

      Reply
  19. Helen King says

    February 22, 2021 at 8:44 am

    5 stars
    This cake is amazing!! I bake a lot and this is now my current favourite. It’s so easy and the result is like something you would buy at costa or Starbucks ..... but this tastes better. Added bonus, it makes your house smell so good whilst cooking and for ages after (according to my husband who came in two hours after I’d made it).
    Thanks for the recipe, all my family will be getting one of these this week 😃.

    Reply
    • The Gardening Foodie says

      February 22, 2021 at 9:46 am

      Hi Helen, Thank you for your kind words 🙂 I am so glad that you and your husband love this recipe too:)
      Your family has some delicious bakes to look forward to this week 🙂
      Happy Baking 🙂

      Reply
  20. Lucy says

    March 20, 2021 at 7:58 pm

    5 stars
    First time I made it I followed the recipe exactly and it was excellent. The next time instead of using buttermilk I used Liberty Greek yogout with vanilla bean and added a streusel topping. It was amazing.

    Reply
  21. Lana says

    April 06, 2021 at 10:07 pm

    5 stars
    THIS CAKE IS INCREDIBLE! So moist and never lasts long in my house haha. Thank you so much for the recipe 🙂

    Reply
    • The Gardening Foodie says

      April 07, 2021 at 9:50 am

      Hi Lana, thank you and you are welcome 🙂
      I am so glad that you and your family love and enjoy this cake too 🙂

      Reply
  22. Nicole says

    April 23, 2021 at 4:26 pm

    5 stars
    Made this cake today and it's lovely! It's moist and most importantly very tasty! The cinnamon is the perfect amount and not overpowering. I do have a question, the top layer of cinnamon went quite hard and was falling apart everywhere. Is this normal or did I put way too much on the top? I put the amount listed 🙂
    Thanks for this lovely recipe, will definitely be making it again!

    Reply
    • The Gardening Foodie says

      May 02, 2021 at 2:59 pm

      Hi Nicole, That's great :)Thank you for sharing how the recipe turned out.
      To answer your question: You can cut down on the cinnamon sprinkled on the top of the cake. Rather use the majority of it in the middle layer.
      Another reason, that the cinnamon became hard and dry could be the heat of your oven. Try placing the cake on a lower shelf of your oven the next time you bake this cake. You can also cover the top of the cake loosely with heavy foil halfway towards the end of the baking time. Make sure that the foil does not touch the batter. Just create a dome shape and place it over the baking pan. This will ensure that the top of the cake does not harden or burn.
      I hope this helps answer your question 🙂

      Reply
  23. Jill F says

    May 13, 2021 at 10:34 am

    5 stars
    Just made this and it's fantastic. It's great with coffee but we also warmed slices in the microwave and ate it as a dessert with a scoop of vanilla ice-cream.
    It took slightly longer to bake than suggested in our (fan-assisted) oven - 60 minutes.

    Going to make another one tomorrow!

    Reply
    • The Gardening Foodie says

      May 14, 2021 at 11:36 am

      Hi Jill, Thank you for giving my recipe a try 🙂
      I am really glad that you are enjoying this bake too 🙂

      Reply
  24. mo says

    July 13, 2021 at 12:28 am

    hi! I'm excited to make this recipe. I'm wondering how long the loaf will last? I'd like to make it for a friend ahead of time, but I won't be seeing her until Thursday.

    Reply
    • The Gardening Foodie says

      July 13, 2021 at 2:19 pm

      Hi, Mo, I would say for the best taste, texture and freshness, this cake can be made at least one day in advance. So perhaps Wednesday would be perfect to bake this cake. Allow it to cool completely before storing in an airtight container. Happy baking 🙂

      Reply
  25. Julie says

    January 29, 2022 at 8:55 pm

    I just made this, it’s in the oven! I made a similar recipe years ago but lost track of it. Both my husband and I love cinnamon so I hope it tastes as great as it sounds. 😊🥣☕️Thanks for sharing this recipe. Have a great weekend!

    Reply
    • The Gardening Foodie says

      January 30, 2022 at 4:24 pm

      Hi Julie, You are welcome and thank you for giving my recipe a try 🙂

      Hope you having a great weekend too 🙂

      Happy baking 🙂

      Reply
  26. Victoria says

    March 03, 2022 at 11:17 pm

    5 stars
    Made this today to use all of an open bottle of buttermilk. What a lovely texture! I cut the sugar to 1/2 c without it altering the rise or texture. Absolutely delicious. Will surely make this again!

    Reply
  27. Christina says

    March 28, 2022 at 4:06 pm

    Could you kindly post what size loaf pan you recommend for this? Many thanks.

    Reply
    • The Gardening Foodie says

      March 28, 2022 at 4:45 pm

      Hi Christina, for this recipe I use a 22 x 13 cm / 9 x 5″ loaf pan. I have updated the recipe to include this information 🙂

      Happy baking 🙂

      Reply
  28. Jan M says

    April 09, 2022 at 4:33 pm

    5 stars
    I’ve just made this loaf-I adore cinnamon-it’s literally in the oven right now! I’ve used self-raising flour, as I didn’t have enough plain. I omitted the bicarbonate of soda as the self-raising already has it in-we shall see how it turns out!!

    Reply
  29. tracy says

    April 14, 2022 at 6:37 am

    5 stars
    Hi Ashika
    I have made this loaf on three different occasions now, the result is always perfect. Thank You so very much for sharing this beautiful cinnamon loaf with all of us, it is delicious.

    Reply
    • The Gardening Foodie says

      April 16, 2022 at 12:53 am

      Hi Tracy, thank you and you are absolutely welcome:)
      I am so happy to hear that you are enjoying this recipe too 🙂

      Reply
  30. Michelle says

    May 12, 2022 at 8:32 pm

    5 stars
    Absolutely delicious buttermilk loaf recipe! The bread became more tasty every day, so moist and perfect 🥰

    Reply
  31. Valerie says

    November 22, 2022 at 9:49 pm

    5 stars
    Great cake - very easy. I also found it needed to bake closer to an hour. Used more cinnamon than called for and I think next time I would use a little less sugar mixed with the cinnamon. Will definitely make again.

    Reply
  32. Ida says

    December 11, 2022 at 5:34 pm

    Hello
    I followed the instructions and baked for 40 minutes in my fan assisted oven at 175
    Skewers came out clean but load is very dense and low.
    While making the batter I noticed it was quite dense too.
    Any ideas what could have gone wrong?
    Thank you

    Reply
    • The Gardening Foodie says

      December 13, 2022 at 9:52 am

      Hello Ida, sorry to hear that the cake turned out dense. There could be a few reasons why this happened, so let's see if we can fix it and prevent it next time you try this bake

      1. Baking soda: Check that your baking soda (bicarbonate of soda) is not expired. And make certain that you are using baking soda (bicarbonate of soda), not baking powder in this recipe. When this ingredient has expired, it does not work to produce a fluffy texture creating a dense cake. To check your baking soda, just add a 1/4 teaspoon to a Tablespoon of vinegar. If it begins to become fizzy, then its fine to use. If no reaction occurs, its not going to work in the cake. Make certain that you use a level teaspoon of baking soda in the cake. Not heaped.

      2.Sift your dry ingredients to incorporate air into the mixture. Don't overmix your ingredients. Mix until just combined.

      3. If you are finding the batter dense: add a tablespoon of oil to the batter. It will not affect how the other ingredients work. The oil will lighten the batter, producing a less dense texture.

      4. Bake immediately after mixing. If the cake batter is left out of the oven too long, air can escape completely, which can lead to a much flatter cake.

      I hope this helps 🙂

      Happy baking 🙂

      Reply
      • Ida says

        December 13, 2022 at 11:19 am

        Thank you 😊
        I will investigate if it was baking soda or powder I put in!
        Everything else I pretty much did so it must be the culprit 😃

        Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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