This cinnamon swirl buttermilk loaf is simple to make, with a crunchy cinnamon-sugar crust and a tender, moist interior. Swirls of cinnamon baked into the loaf give each slice a comforting, warming flavour that’s perfect for breakfast or an afternoon treat.
Why You’ll Love It
Easy: The method is straightforward — whisk wet ingredients in one bowl, combine dry ingredients in another, then fold together. The batter is mixed by hand, so no mixer is needed.
Crunchy top, soft crumb: The cinnamon-sugar topping bakes to a lightly crunchy crust that contrasts beautifully with the soft inside of the loaf.
A pleasant change: If you usually bake lemon or banana loaves, this cinnamon swirl buttermilk loaf is a fresh, cosy alternative that’s equally satisfying.
Step by Step Instructions
Preheat the oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
Cinnamon Sugar Swirl
In a small bowl combine 2 1/2 teaspoons ground cinnamon, 1/4 cup white sugar, and 2 tablespoons brown sugar. Stir until evenly blended and set aside.
Loaf Batter
In a large bowl whisk together 1 cup buttermilk (room temperature), 1 1/4 cups white sugar, 2 large eggs (room temperature), 2 teaspoons vanilla extract, and 1/4 cup vegetable oil until smooth.
In a separate medium bowl whisk together 2 cups all-purpose flour (spooned and levelled), 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Add the dry ingredients to the wet ingredients and mix gently just until the batter comes together. Avoid over-mixing — small lumps are fine and will give a lighter texture.
Pour about one third of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over this layer, spreading it to the edges. Add the remaining batter on top and finish by sprinkling the remaining cinnamon-sugar evenly over the surface.
To create swirls, gently drag a butter knife vertically and horizontally through the batter so the knife reaches the bottom of the pan; this forms the classic cinnamon swirl pattern without fully blending the layers.
Bake for about 55 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Allow the loaf to cool in the pan to room temperature before lifting it out and slicing.
Storing the Loaf
Store the cooled loaf in an airtight container at room temperature for up to three days. For longer storage, slice and freeze portions wrapped tightly for up to two months; thaw at room temperature or gently reheat slices.
What Does “Spooned and Levelled” Flour Mean?
“Spooned and levelled” describes a method of measuring flour to avoid packing extra into the cup. Use a spoon to transfer flour into your measuring cup, then scrape the top with a straight edge to level it off. Scooping the measuring cup directly into the flour can compress it and add more than the recipe intends.
Should I Bring Cold Ingredients to Room Temperature?
Yes. Room-temperature eggs, buttermilk, and other chilled ingredients incorporate more easily into the batter, which reduces mixing time and helps deliver a tender, moist loaf.
If you try this cinnamon swirl buttermilk loaf, please leave a rating or comment. I love seeing how your bakes turn out. Happy baking!
Recipe
Cinnamon Swirl Buttermilk Loaf
A sweet, tender loaf with a crunchy cinnamon-sugar top and swirl throughout.
Ingredients
Loaf Dough
- 2 cups all-purpose flour, spooned and levelled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 & 1/4 cups white sugar
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
Cinnamon Sugar Swirl
- 2 & 1/2 tsp ground cinnamon
- 1/4 cup white sugar
- 2 tbsp brown sugar
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
- Mix the cinnamon-sugar ingredients in a small bowl and set aside.
- Whisk buttermilk, sugar, eggs, vanilla, and oil in a large bowl until combined.
- Whisk flour, baking soda, baking powder, and salt together in a separate bowl.
- Fold the dry ingredients into the wet just until combined; do not overmix.
- Pour one third of the batter into the pan, sprinkle half the cinnamon-sugar, add the remaining batter, then top with the remaining cinnamon-sugar.
- Swirl with a butter knife so it reaches the bottom of the pan to create ribbons of cinnamon.
- Bake for about 55 minutes or until a toothpick comes out clean. Cool in the pan to room temperature before slicing.
Notes
*Spooned and levelled flour means spooning flour into the measuring cup and scraping the top level with a knife rather than scooping directly from the container.