Total Time: 1 hour 20 minutes
Yield: 12 slices

This is an easy Sunday brunch recipe.
The bread comes out of the oven with a crisp cinnamon layer that is to die for.

Ingredients

• ½ cup salted butter, softened

• ¾ cup granulated sugar

• ¼ cup brown sugar, packed

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 cup buttermilk

  • You can make buttermilk by adding 1 Tablespoon of apple cider vinegar or lemon juice to 1 cup of milk (do NOT use almond milk)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

Cinnamon Sugar Filling and Topping

• ⅓ cup sugar

• 1 ½ teaspoons cinnamon

• 2 Tablespoons butter, melted

Instructions

Preheat the oven to 350º F and grease a 9x5 loaf pan with butter or oil.

1. Add the softened butter to a large bowl with a hand mixer OR a stand mixer fitted with the paddle attachment.

2. Add in granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy (about 2 - 3 minutes).

3. Add the egg, vanilla, and buttermilk and mix until fully incorporated.

4. Sift the flour and baking soda into the bowl and mix just until it starts to come together. Use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain.

5. Stir together ⅓ cup of sugar and 1 ½ teaspoons of cinnamon and set aside.

6. Add half of the batter to the prepared loaf pan and add half of the cinnamon sugar mixture evenly on top of the batter. Use a butter knife to swirl it into the batter (see the how-to-swirl photo below, and 2:36 is a helpful video timestamp).

7. Add the remaining half of the batter on top, smoothing it out evenly.

8. Add the remaining cinnamon sugar mixture and swirl it into the top layer of batter using a butter knife.

9. Drizzle 2 Tablespoons of melted butter on top of the loaf.

10. Bake in the preheated oven for 50 - 70 minutes or until a cake tester (or toothpick) comes out clean when inserted into the center.

11. Allow to cool in the pan for 20 minutes and then gently coax it out of the loaf pan and transfer to a wire rack. Allow to cool to room temperature before wrapping and storing.

NOTES

Storing: Wrap your loaf in a triple layer of plastic wrap. Store at room temperature for 2 - 3 days or in the refrigerator for 5 days. For longer storage, add the wrapped loaf to a freezer bag and label. Freeze for up to 2 months.

Softened Butter: It's important that you use softened butter, otherwise it will be very difficult to cream the butter and sugars together. In a pinch, melted butter can work, but it will make for a less moist loaf.

Original recipe from Little Home in the Making