Cinnamon Swirl Buttermilk Bread

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at Also, join our TKW Family on Facebook

Did you make this recipe?
Leave a review


Sweet Bread

  • 2 cups buttermilk
  • 2 XL eggs, room temperature
  • 1/2 cup vegetable oil
  • 3 tablespoon melted butter, unsalted
  • 1 1/2 cups sugar
  • 4 cups ap flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt

Cinnamon Sugar

  • 1 cup light brown sugar, packed
  • 1 tablespoon cinnamon


  • 1 1/4 cups powdered sugar
  • 3 tablespoon heavy cream


  1. Preheat oven at 350F, rack in the middle.
  2. Spray two 9×5” bread pans with baking spray.
  3. Line each pan with parchment leaving a 1” over hang.
  4. Lightly spray the parchment.
  5. In a large bowl, whisk buttermilk, eggs, oil, melted butter and sugar together.
  6. In another bowl, combine flour, baking soda, and salt.
  7. Add the flour mixture to the buttermilk mixture.
  8. Using a mixing spoon, stir until blended, but do not over mix! (It should be lumpy.)
  9. In a small bowl, combine 1 cup sugar and the cinnamon.
  10. Spoon 1/2 of the batter in the bottom of each bread pan.
  11. Sprinkle half of the cinnamon sugar over top.
  12. Spoon the rest of the batter into the pans.
  13. Top with the rest of the cinnamon sugar.
  14. With a thin bladed knife, swirl the cinnamon sugar through the batter. The batter will be thick so only swirl lightly.
  15. Bake 45-60 minutes or until a skewer inserted comes out mostly clean.
  16. Remove from oven and allow to cool in the pan for 2 minutes.
  17. Carefully lift out the bread from the pans and place on cooling racks.
  18. Allow to cool completely.
  19. Once cooled, prepare the glaze by whisking cream into sugar.
  20. Add additional cream 1 tablespoon at a time until it reaches your desired consistency. I like mine thicker.
  21. Drizzle glaze over tops of loaves, allowing it to drip down the sides.
  22. Store under a lidded cake plate or in the fridge.
  23. When completely cool, unglazed loaves can be frozen for months.
Recipe Card powered byTasty Recipes