Support your local food banks with every loaf!
Makes 1 loaf
š§ Ingredients:
For the Bread:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 large egg
1 cup buttermilk (or non-dairy milk + 1 tbsp vinegar)
1/4 cup vegetable oil or melted coconut oil
1 tsp vanilla extract
1/2 cup chopped nuts (optional, but not for nut-free versions)
For the Cinnamon Swirl:
1/4 cup brown sugar
1 tbsp ground cinnamon
For the Glaze (optional):
1/2 cup powdered sugar
1-2 tbsp milk (non-dairy works fine)
1/4 tsp vanilla extract
š„£ Instructions:
Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the wet ingredients: egg, buttermilk, oil, and vanilla extract.
Add the wet ingredients to the dry and stir until just combined. The batter will be thick. If using nuts, fold them in at this point.
Prepare the cinnamon swirl: In a small bowl, mix together the brown sugar and cinnamon.
Layer the batter in the loaf pan: Pour half of the batter into the pan, then sprinkle half of the cinnamon swirl mixture over it. Add the remaining batter, and top with the rest of the cinnamon-sugar mixture. Use a knife or skewer to gently swirl the cinnamon into the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional glaze: While the bread cools, mix the powdered sugar, milk, and vanilla extract to make a simple glaze. Drizzle over the cooled loaf.
š¾ Serving Notes:
This is a great loaf to share with friends, family, or donate to a local food bank.
Wrap it in parchment paper or a cute bakery box for a special touch when gifting or selling.
Store at room temperature for up to 3 days or freeze for longer storage.