Cinnamon Sweet Bread

CinnamonBread2This is so good.

I mean bounce in your chair good.

Old-fashioned cinnamon good.

Easy too.

Did I say easy?

Then you have no excuse not to make this for tomorrow’s breakfast.


  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • pinch salt, optional and to taste


  1. Using a loaf pan, grease with shortening and flour. Preheat the oven to 375°
  2. In a bowl, combine the sugar and cinnamon, mix and set aside.
  3. Melt the butter and let cool briefly. Add the wet ingredients, the sugar and then the egg. Whisk until smooth.
  4. In a separate bowl, add  the flour, nutmeg, baking soda, optional salt, and whisk until distributed evenly.
  5. Add the wet to the dry and mix just until incorporated. There will be lumps.
  6. Pour half the batter into prepared pan.  Sprinkle about 3/4 of the cinnamon-sugar mixture  over the surface of the batter.
  7. Top with remaining half of the batter. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the surface.
  8. Bake for 45 to 55 minutes, or until top is set and firm, and a toothpick inserted in the center comes out clean. Allow bread to cool in pan for about 15 minutes before inverting.
  9. Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months.

SERVES: 12 slices

NOTES: This is nice topped with butter or not as you wish. Some great apple butter would be fantastic.

SOURCE: Averie Cooks

OVEN TEMP: 350-375° depending on your stove. I find that 350 is almost always too cool for baking.

OVEN TIME: 50-55 minutes


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