“My mom’s grandmother use to make these. Then when she passed away no one had the recipe, but I’ve been hearing about them my whole life.”

 

Sweet Bread with Buttery Cinnamon Sugar Topping

Soft, moist, and gently spiced with cinnamon, this quick bread is topped with a buttery, crackly cinnamon‑sugar crust. It’s simple enough for a weekday morning and special enough for brunch or a cozy dessert.

Yield: 1 (9x5‑inch) loaf
Prep time: 15 minutes
Cook time: 45–55 minutes

Ingredients

For the Bread

• 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. Preheat and prepare the pan
   Preheat oven to 350°F (175°C). Grease and flour a 9x5‑inch loaf pan, or line with parchment paper, leaving an overhang on the two long sides for easy removal.

2. Mix the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Combine the wet ingredients
   In a separate medium bowl, whisk the melted butter, eggs, milk (or buttermilk), and vanilla until smooth.

4. Make the batter
   Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined and no dry streaks remain. A few small lumps are fine—do not overmix.

5. Bake
   Pour the batter into the prepared loaf pan and spread evenly. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

6. Prepare the topping
   About 5 minutes before the bread finishes baking, stir together the ¼ cup sugar and 1 teaspoon cinnamon in a small bowl.

7. Add the topping
   Remove the bread from the oven. Immediately brush the top evenly with the 2 tablespoons of melted butter, then sprinkle with the cinnamon‑sugar mixture.

8. Cool and serve
   Let the bread cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely. The topping will set into a crunchy, buttery crust.

Baker’s Notes

• Don’t overmix: Stirring the batter just until combined keeps the crumb tender. Overmixing develops gluten and can make the bread tough.

• Buttermilk bonus: Buttermilk adds a slight tang and creates an especially tender texture. If you don’t have it, use whole milk with 1 teaspoon of lemon juice or vinegar, let sit 5 minutes.

• Check for doneness: Ovens vary. Start checking at 45 minutes. If the top browns too quickly, tent loosely with foil.

• Cool before slicing: Letting the bread cool in the pan and then completely on a rack helps it set and makes for clean, neat slices.

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