This delicious Cinnamon Crunch Loaf is a perfect pairing with your coffee or tea any time of day!
This Cinnamon Crunch Loaf is a quick loaf that is one of my favourites to whip up anytime. It is perfectly spiced with nutmeg and has a vein of cinnamon sugar running through it.
On top is a crunchy cinnamon sugar topping. In fact, there’s so much cinnamon sugar topping, that you’ll probably want to make sure you eat this one over a plate :)
I love that this one is made easily with common pantry items, so I always know I’ll have the ingredients on hand to make it. And since it comes together quickly, it’s perfect for a last-minute sweet treat.
Cook’s Notes for Cinnamon Crunch Loaf
No buttermilk? No worries! Make your own by adding 1 Tbsp lemon juice or white vinegar to regular milk and let stand for 10 minutes, then use.
Cinnamon Crunch Loaf
- 1/3 cup white sugar
- 1 Tbsp. cinnamon
- 1/4 cup butter melted
- 1 egg
- 1 cup light brown sugar
- 1/4 cup vegetable oil
- 1 Tbsp. vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp. ground nutmeg
- 3/4 tsp. baking soda
- Pinch of salt
- Preheat the oven to 375° F. Grease an 8x4-inch loaf pan and cut a piece of parchment paper to line the bottom and the long sides, with flaps that extend out the sides (for lifting it out easily after it's cooked).
- In a small bowl, stir together 1/3 cup white sugar and the 1 Tbsp. cinnamon and set aside.
- Melt the butter and allow to sit a few minutes to cool. Add to a medium bowl. To the butter, add the oil, egg, brown sugar and vanilla and mix until well combined.. Add the buttermilk and stir to combine.
- In a large bowl, combine the flour, nutmeg, baking soda and salt whisk until combined. Add the wet ingredients to the bowl and stir until combined.
- Put half of batter into the prepared pan and sprinkle the top evenly with 4 Tbsp. of the sugar and cinnamon mixture. Put the remaining batter evenly overtop and sprinkle evenly with the remaining sugar and cinnamon mixture.
- Bake in the pre-heated oven until a tester inserted in the centre comes out clean, 45-50 minutes. Allow to cool in the pan set on a cooling rack for 15 minutes. Run a knife along the short sides to loosen, then lift the loaf from the pan using the parchment paper flaps and set on the cooling rack to cool completely.