I couldn’t help myself. The kitchen was calling my name.
It was a crazy week! School is kicked into high gear with the end of the semester approaching. I didn’t even get a Nutrition Wednesday post out to you–you as in, if anyone actually reads this blog. But I promise this will make up for it. It has nutrition. And by that I mean calories and goodness. Sure, it may not be the healthiest thing on this blog, but it surely isn’t the worse. Everything in moderation.
This Cinnamon Sugar Ribbon Bread is that Saturday treat for a tough week. The best part of this treat is that it is super easy. You don’t even have to pull out that kitchen aid. Who wants to spend time making something complicated after a tough week anyway? No one.
I couldn’t help myself. I hadn’t made anything all week for you.
I think I’ve made it up to you though.
Cinnamon Sugar Ribbon Bread
Recipe Slightly Adapted from: Averie Cooks
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1/4 cup canola oil
- 1 tablespoon vanilla bean paste, or vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon nutmeg
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
Preheat your oven to 350 degrees. Lightly grease a 9×5 loaf pan. Set aside.
In a small bowl, combine the 1/3 cup granulated sugar and cinnamon. Stir to combine.
In a large bowl, melt the butter, approximately 35-45 seconds in the microwave. Allow the butter to cool slightly to prevent it from scrambling the egg. After a slight cooling, add the egg, brown sugar, oil, and vanilla and whisk to combine. Next, add the buttermilk and whisk to incorporate.
Add the flour, nutmeg, baking soda, and salt stirring until just combined. You do not want to over mix the batter since this is considered a quick-bread (you don’t want to the gluten to overdevelop). The batter will most likely be thick and lumpy–this is fine.
Pour half of the batter into the lightly greased pan, smoothing it slightly. Next, sprinkle 3/4 of the cinnamon sugar mixture over the batter, evenly. This is the delicious cinnamon ribbon!
Top the loaf with the remaining batter, evenly, and add the remaining cinnamon sugar over the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out almost clean. Cool the bread for 15 minutes before inverting the pan.
After 15 minutes, invert the pan. Warning: the cinnamon sugar does not completely stick to the bread–so it can make a mess. A sweet, sweet mess that is.
Allow the bread to cool on a wire rack, or just eat the entire loaf warm.