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Cinnamon Loaf

 Cinnamon Loaf
This sweet cake-like bread is easy to make and great to serve at breakfast, with dinner or as a snack. It freezes well, so you can keep loaves on hand for yourself as well as for gift-giving. —Dorothy Bateman of Carver, Massachusetts
14 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 1/4 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon ground cinnamon


  • In a large bowl, beat butter until light and fluffy, about 1 minute.
  • Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well
  • after each addition. Stir in vanilla. Combine the flour, baking
  • powder, baking soda and salt. Add to creamed mixture alternately
  • with buttermilk just until mixed.
  • Transfer half of the mixture to a 9-in. x 5-in. loaf pan coated with
  • cooking spray. Combine cinnamon and remaining sugar. Sprinkle
  • three-fourths of mixture over batter. Top with remaining butter and
  • sprinkle with remaining cinnamon mixture.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely. Yield: 14 servings.

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Cinnamon Loaf (continued)

Nutritional Facts: 1 slice equals 173 calories, 4 g fat (2 g saturated fat), 40 mg cholesterol, 225 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.