Cinnamon-Spice Bread
I truly cannot describe the aroma in my house while this bread was baking. About halfway through, wafts of cinnamon began to penetrate my home. The longer the bread baked, the stronger the sweet scent became. I was so ready for this baby to come out of the oven.
Ingredients
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, light or dark
- 2 tablespoons neutral oil, (canola, avocado, vegetable...)
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk, room temperature
Cinnamon-Spice Mixture:
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar, light or dark
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
Glaze:
- 1 cup powdered sugar
- few drops of vanilla extract clear vanilla or regular vanilla extract
- 3 tablespoons heavy cream
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Grease a 9×5” loaf pan. Set aside.
- In a small bowl, combine the Cinnamon-Spice Mixture ingredients and set aside.
- In a separate medium bowl sift the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment on medium speed, add the butter and both sugars and combine on medium-low for 1 minute.
- Add the oil, eggs, and vanilla.
- Turn the mixer off and add the flour mixture. Mix on low to combine.
- Keeping the mixer on low, add the buttermilk and allow the batter to combine until no more flour is seen.
- Remove the bowl from the mixer and using a spatula, stir any flour that may have been stuck in the bottom of the bowl.
- Pour about 1/3 of the batter into the greased loaf pan. Sprinkle about a third of the Cinnamon-Spice Mixture over the batter. Continue to layer two more times.
- Using a spoon handle, swirl the layers together just to create a swirled effect, not completely combine.
- Place the pan in the preheated oven and bake for 50 to 60 minutes, checking for doneness at 50 minutes if the top looks dry. (Insert a toothpick in the center of the loaf. If there is wet batter, cook for another few minutes. If a few crumbs are attached, perfect, time to remove from the oven.)
- Allow the bread to cool in the pan for 20 minutes. Carefully turn it out onto a cutting board and allow the bread to cool completely while you make the glaze.
- In a small bowl, add the powdered sugar, vanilla and heavy cream. Whisk the ingredients until no lumps of sugar remain. Add milk if you would like the glaze thinner for drizzling.
- Once the loaf is cooled, drizzle the glaze over the top of the loaf. Slice and serve.
Notes
Storage – The bread can be double wrapped in plastic wrap or placed in a large zip-lock bag at room temperature if it is going to be consumed in a day or two. If planning to freeze the loaf, double wrap it with plastic wrap and place in a freezer for up to a month. Don’t forget to label and date your bread.
Nutrition Facts
Cinnamon-Spice Bread
Amount per Serving
Calories
344.24
% Daily Value*
Fat
12.98
g
20
%
Saturated Fat
6.21
g
39
%
Trans Fat
0.07
g
Polyunsaturated Fat
1.41
g
Monounsaturated Fat
4.61
g
Cholesterol
58.29
mg
19
%
Sodium
239.09
mg
10
%
Potassium
92.87
mg
3
%
Carbohydrates
52.7
g
18
%
Fiber
0.97
g
4
%
Sugar
32.64
g
36
%
Protein
4.76
g
10
%
Vitamin C
0.07
mg
0
%
Calcium
107.6
mg
11
%
Iron
1.54
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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