Cinnamon Buttery Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
1 1/2 teaspoons vanilla extract
02 -
1/2 cup buttermilk
03 -
1/2 teaspoon salt
04 -
1 cup plus 1/2 cup plain flour
05 -
3/4 cup white sugar
06 -
1 teaspoon baking powder
07 -
2 big eggs
08 -
1/4 cup softened, unsalted butter
09 -
1/4 cup oil (canola works great)
→ Cinnamon Swirl
10 -
1 teaspoon ground cinnamon
11 -
1/2 teaspoon molasses
12 -
2 tablespoons brown sugar
→ Topping
13 -
1/4 cup packed brown sugar
14 -
1/4 cup white sugar
15 -
1/2 teaspoon ground cinnamon
16 -
1 stick (1/2 cup) unsalted butter
# Instructions:
01 -
Set the oven to 350°F (175°C) to heat up. Before starting, grease a 9x5-inch pan. Combine the flour, salt, and baking powder in a bowl, then sift them together.
02 -
Blend the oil, butter, and sugar until it looks creamy, about 3-4 minutes. Add eggs, one by one, then stir in the vanilla. Slowly alternate adding the dry mix and buttermilk, starting and ending with the dry stuff.
03 -
Scoop out about 3/4 cup of batter and set it aside. Stir in molasses, cinnamon, and brown sugar. Mix until smooth.
04 -
Pour half the plain batter into your pan. Drop spoonfuls of the cinnamon mix on top and swirl them around. Repeat with the remaining batters.
05 -
Pop it into the oven for 45-50 minutes. A toothpick should come out with a few crumbs. Let it cool 10 minutes in the pan.
06 -
Melt butter in one dish, and combine cinnamon and sugars in another. Dip the cooled bread in butter first, then roll it in the sugar mix. Let it rest until it’s fully cooled before cutting.