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.