Description
This easy and quick Brown Sugar Cinnamon Swirl Bread is super moist, swirled with a buttery, cinnamon swirl, and perfect for breakfast or dessert!
Ingredients
Scale
Cinnamon Swirl Mixture:
- 1/2 cup butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 egg
- 1 cup light brown sugar, packed
- 1 cup buttermilk
- 1/3 cup vegetable or canola oil
- 1 tablespoon vanilla
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. Place a long strip of parchment paper cut to fit the width of the pan in the bottom of the pan and up two ends. This will be used to lift bread out of the pan after it’s baked. Spray the parchment paper again with cooking spray and set aside.
- Prep the Swirl Mixture: Mix the butter, brown sugar, flour, and ground cinnamon together in a medium bowl until evenly combined. Set aside.
- Make the Bread: Whisk together the flour, baking soda, and salt together in a large bowl and set aside.
- In another large bowl whisk together the egg, brown sugar, buttermilk, oil, and vanilla. Add the dry ingredients into wet ingredients and stir until smooth.
- Assemble: Pour 2/3 of batter into the prepared pan. Drop 1/2 of the swirl mixture, by the teaspoon onto batter. Top with the remaining batter and repeat with the remaining swirl mixture.
- With a butter knife carefully swirl the batter and cinnamon mixture together.
- Bake: Bake for 50-60 minutes until the center is set and a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 20 minutes in the pan and then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Store airtight at room temperature for up to 3 days.
Freeze airtight for up to 2 months. Thaw at room temperature.
