Cinnamon Crunch Quick Bread
A delightful quick bread infused with cinnamon and topped with a crunchy cinnamon-sugar layer, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Foundation of the bread
- 1 tablespoon baking powder Leavening agent
- 1/2 teaspoon baking soda Helps the bread rise
- 1/2 teaspoon salt Enhances flavor
- 2 teaspoons ground cinnamon Star ingredient for flavor
Wet Ingredients
- 1 cup buttermilk Creates a tender crumb
- 2 large eggs Binding agent
- 1/2 cup unsalted butter Use softened
- 1/2 cup granulated sugar Adds sweetness
- 1/2 cup brown sugar For additional sweetness and crunch
Cinnamon Crunch Topping
- 1/4 cup brown sugar For the topping
- 2 teaspoons ground cinnamon For the topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon.
- In another large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the buttermilk, mixing until well combined.
- Gradually stir in the dry ingredients until just combined. Avoid overmixing.
- In a small bowl, mix the topping ingredients: brown sugar and ground cinnamon.
Baking
- Layer half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon-sugar mixture. Pour the remaining batter on top and finish with the remaining cinnamon sugar.
- Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
- Slice the bread and enjoy warm or at room temperature.
Notes
Don’t overmix the batter to keep the bread light and fluffy. Store tightly wrapped to maintain freshness. Freezes well for up to 3 months.