Ingredients
For the Loaf:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit 5 minutes)
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon-Sugar Swirl and Topping:
½ cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted (for brushing the top)
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
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Gradually fold wet ingredients into dry ingredients until just combined. Do not overmix.
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Combine sugar and cinnamon in a small bowl for the swirl.
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Pour half the batter into the pan, sprinkle half the cinnamon-sugar on top. Add remaining batter and sprinkle remaining cinnamon-sugar.
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Swirl gently with a butter knife.
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Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
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While still warm, brush the top with melted butter and sprinkle additional cinnamon-sugar.
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Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make Ahead: Store at room temperature for up to 3 days, or freeze for up to 2 months.
- Add-ins: Mix in ½ cup chopped nuts or raisins for extra flavor and texture.
- Serving Suggestion: Best slightly warmed with a pat of butter. Pairs beautifully with coffee or milk.
- Flavor Variation: Add a pinch of nutmeg or swap part of the sugar with brown sugar for a caramel-like depth.
- Double Recipe: Use two loaf pans and check for doneness around 50 minutes.
- Prep Time: 15 min
- Cook Time: 50 min