A delightful quick bread with a cinnamon swirl and a sweet glaze.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
In a small bowl, mix the granulated sugar and ground cinnamon to create the cinnamon sugar swirl.
Mix thoroughly to evenly distribute the cinnamon.
In a large bowl, combine the flour, baking soda, and salt.
Whisk the dry ingredients to remove any lumps.
In another bowl, whisk together the buttermilk, egg, and vegetable oil.
Ensure the wet ingredients are well combined for a smooth batter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the bread tender.
Grease a 9x5 inch loaf pan and pour in half of the batter.
Use a spatula to spread the batter evenly.
Sprinkle half of the cinnamon sugar mixture over the batter.
Distribute the cinnamon sugar evenly for a consistent swirl.
Pour the remaining batter over the cinnamon sugar layer and sprinkle with the remaining cinnamon sugar.
Spread the top layer of batter gently to avoid disturbing the cinnamon sugar layer.
Use a knife to swirl through the batter, creating a marbled effect.
Swirl gently to avoid overmixing the layers.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at the 40-minute mark to prevent overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
In a small bowl, mix the powdered sugar and milk to create the glaze.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the cooled bread before serving.
Let the glaze set for a few minutes before slicing the bread.
Slice and serve your Cinnamon Swirl Buttermilk Loaf. Enjoy!
Serve with a cup of tea or coffee for a delightful treat.
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