Cinnamon Loaf
This Cinnamon Loaf is a deliciously sweet cinnamon swirl cake made in a loaf pan. Whether you eat it for breakfast, snack, or dessert, I highly recommend eating it warm with a little butter!
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Makes: 1 loaf
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 Tbsp (½ stick) unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 cup buttermilk
- ¾ cup brown sugar
- 1 ½ tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees and grease a 9x5 loaf pan with butter.
- In a large bowl, mix together flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter and sugar for about 1 minute. Add eggs, one at a time, blending well after eat addition. Mix in vanilla extract and lemon zest.
- Mix ⅓ of the flour mixture into the wet ingredients until just combined. Mix ⅓ of the buttermilk in until just combined. Continue alternating flour mixture and buttermilk until everything is just combined.
- In a separate medium bowl, mix together brown sugar and cinnamon.
- Pour ⅓ of the batter into the prepared loaf pan. Pour ⅓ of the cinnamon mixture on top, followed by another ⅓ of the batter and another ⅓ of the cinnamon. Repeat one more time, ending with the cinnamon sugar on top.
- Bake on the bottom rack of your oven for 54-58 minutes, until a toothpick stuck in the center comes out clean.
- Let cinnamon loaf cool in pan before removing from pan (run a knife along the edges if necessary) and slicing.
Notes
- Recipe lightly adapted from Closet Cooking
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