2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted
2 large eggs
1 cup whole milk or buttermilk
1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
2 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Prepare for Baking:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
2. Make the Bread Batter:
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined and no dry streaks remain. Be careful not to overmix; a few lumps are perfectly fine.
3. Bake the Bread:
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached.
4. Add the Topping & Finish:
About 5 minutes before the bread is done baking, stir together the ¼ cup sugar and 1 teaspoon of cinnamon for the topping.
As soon as the bread comes out of the oven, use a pastry brush to evenly spread the 2 tablespoons of melted butter over the top.
Immediately sprinkle the cinnamon-sugar mixture evenly over the melted butter.
Let the bread cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. This allows the sugary top to set into a delicious, crunchy crust.
🍞 Baker’s Notes
Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough, dense bread. Mix until the ingredients are just combined.
Buttermilk Bonus: Using buttermilk will yield a slightly tangier and more tender crumb.
Testing for Doneness: Oven temperatures can vary. Start checking the bread at the 45-minute mark. If the top is browning too quickly, you can tent it loosely with aluminum foil.
Cooling is Key: Allowing the bread to cool in the pan helps it set and makes it much easier to slice cleanly.
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