Cinnamon Bread I

Cinnamon Bread I

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"This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup."
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1 h 10 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
  3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
  4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 824 Ratings

Most helpful positive review

After reading the reviews for this recipe I was a little nervous about making it. It seemed as though people either absolutly loved or just outright hated it. But I was feeling adventurous and...

Most helpful critical review

Followed recipe exactly. Bread was horrible, very crumbly. Couldn't eat it.

After reading the reviews for this recipe I was a little nervous about making it. It seemed as though people either absolutly loved or just outright hated it. But I was feeling adventurous and...

HELPFUL TIPS AFTER MAKING THIS FOR SEVERAL YEARS: Worried that other reviewers said this was bland but needed to rid of the buttermilk, so i tried it anyway. Here's what I did & it came out w/m...

With small modifications, this is a great recipe. First of all, since it's a quick bread, you MUST mix the dry and wet ingredients separately. Do not beat the batter for three mintues; instead...

This is a perfect little breakfast or tea bread. Delicately spiced with cinnamon, moist and with a just right sweetness that makes it a good choice as the submitter states, "for a little someth...

Very easy to prepare, good results. I wish I had read the reviews and doubled the topping before I made the bread though. Needs a bit more cinnamon/swirls. I also used the milk/vinegar trick!

This was very good. I used no-fat buttermilk; low fat margarine for the topping and replaced 1/2 the oil with applesauce and I cut back on the sugar to 3/4 c. Still very tasty and moist. Will...

I followed the advice of other reviewers and doubled the topping, putting half in the center of the loafs. I baked mini loafs and plan to give them as gifts. Also, I baked the bread in stonewa...

This bread was simple to make and delicious! Moist and all around yummy! I like to put a small swipe of butter on it. I did find that after the recommended 50 minutes, it was still gooey in t...

This was a huge hit with my husband...and i loved it cause it was so easy...we ate it hot with butter. this is a keeper...

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