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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 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.

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

5 from 8 votes
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
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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.

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

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: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie

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Reader Interactions

Comments

  1. Kelsie | the itsy-bitsy kitchen says

    24th November 2018 at

    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

    26th November 2018 at

    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

    2nd December 2018 at

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

    Reply
  4. Alex says

    15th September 2019 at

    Do you have to use cake flour?

    Reply
    • Ashika says

      15th September 2019 at

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

      Reply
  5. Afsana says

    15th October 2019 at

    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
    • Ashika says

      15th October 2019 at

      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

    3rd December 2019 at

    Looks yummy
    will surely tr y this out

    Reply
  7. Judy says

    7th January 2020 at

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

    Reply
    • Ashika says

      9th January 2020 at

      Aww, Thank you, Judy 🙂

      Reply
  8. Candice says

    2nd February 2020 at

    5 stars
    Super delicious!! Moist and heavenly.

    Reply
    • Ashika says

      2nd February 2020 at

      Hi Candice… thank you 🙂

      Reply
  9. Jos Fox says

    13th February 2020 at

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

    Reply
    • Ashika says

      19th February 2020 at

      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

    3rd March 2020 at

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

    Reply
    • Ashika says

      4th March 2020 at

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

      Reply
  11. Eilis says

    7th April 2020 at

    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
    • Ashika says

      7th April 2020 at

      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

    7th April 2020 at

    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
    • Ashika says

      7th April 2020 at

      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

    8th April 2020 at

    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

    4th June 2020 at

    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
    • Ashika says

      4th June 2020 at

      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

        6th June 2020 at

        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
        • Ashika says

          1st July 2020 at

          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

    12th June 2020 at

    Thank you for sharing the yummy recipe

    Reply
    • Ashika says

      12th June 2020 at

      Hi Pauline 🙂 Thank you.
      You are welcome 🙂

      Reply
  16. yas says

    6th September 2020 at

    5 stars
    Lovely taste and texture

    Reply
  17. Rachael says

    19th September 2020 at

    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
    • Ashika says

      19th September 2020 at

      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

    11th November 2020 at

    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
    • Ashika says

      11th November 2020 at

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

      Reply

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Welcome to my blog on simple gardening ideas and easy to follow recipes. I love cooking with fresh herbs and veggies,so I grow my own, and I will show you just how easy it really is. Enjoy!

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