Description
This delicious Cinnamon Bread with Icing is a moist and flavorful quick bread, perfectly swirled with a cinnamon butter mixture and topped with a sweet cinnamon-spiced icing. It’s easy to make and ideal for breakfast, brunch, or a comforting dessert.
Ingredients
Scale
Bread Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- 1 cup buttermilk
- â…“ cup canola oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
Cinnamon Butter Swirl
- ½ cup brown sugar
- 1 ½ Tablespoons ground cinnamon
- 2 Tablespoons unsalted butter, melted
Icing
- 1 ½ cups powdered sugar
- 1 teaspoon ground cinnamon
- ¼ cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder, kosher salt, and 1 tablespoon ground cinnamon until thoroughly combined.
- Mix Wet Ingredients: In a large bowl, whisk the buttermilk, canola oil, vanilla extract, and eggs until well combined.
- Combine Wet and Dry: Gradually beat the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the bread tender.
- Prepare Cinnamon Butter Swirl: In a small bowl, whisk together the melted unsalted butter, brown sugar, and 1½ tablespoons ground cinnamon until smooth.
- Layer Batter and Swirl: Pour half of the bread batter into the prepared loaf pan, then spoon half of the cinnamon butter swirl mixture over the batter.
- Swirl into Batter: Using a knife or skewer, gently swirl the cinnamon butter into the batter to create a marbled effect.
- Add Remaining Batter and Swirl: Pour the remaining batter over the swirled layer, then top with the rest of the cinnamon butter mixture and swirl again to distribute evenly.
- Bake the Bread: Place the loaf pan on a cookie sheet and bake in the preheated oven for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Icing: While the bread cools, whisk together the powdered sugar, 1 teaspoon ground cinnamon, and milk until smooth and slightly pourable.
- Drizzle Icing: Once the bread is completely cooled, drizzle the cinnamon icing evenly over the top before slicing and serving.
Notes
- Make sure the bread is completely cooled before adding icing to prevent it from melting and running off.
- For extra flavor, consider adding a pinch of nutmeg to the cinnamon butter swirl.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon vinegar or lemon juice.
- The bread can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- To reheat, warm slices in a toaster or microwave for a soft, fresh-baked taste.
