Cinnamon Crunch Loaf

Cinnamon Crunch Loaf

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

Cinnamon Crunch Loaf

Cinnamon Crunch Loaf

Course: Snack
Cuisine: American
Keyword: cinnamon quick bread recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Energy: 266 kcal
Author: Jennifer
A delicious, quick loaf full of warm spices and a crunchy, cinnamon top. The main loaf is perfectly spiced with nutmeg, with a vein of cinnamon sugar. On top is a crunchy cinnamon sugar topping.Keeps well stored at room temperature.



  • 1/3 cup white sugar
  • 1 Tbsp. cinnamon

Loaf Batter:

  • 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


  1. 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).

  2. In a small bowl, stir together 1/3 cup white sugar and the 1 Tbsp. cinnamon and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Cinnamon Crunch Loaf
Amount Per Serving
Calories 266 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 150mg 6%
Potassium 84mg 2%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 24g
Protein 3g 6%
Vitamin A 3.4%
Calcium 5.7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Tags from the story


I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.