- Butter softness: It should yield easily to a light press but not look shiny or greasy; this creams smoothly and traps air for lift.
- Buttermilk: Shake well before measuring. Its acidity activates the baking soda for a tender crumb.
- Flour: Whisk with baking soda to remove lumps and distribute the leavener evenly.
- Topping texture: Mixing sugar and cinnamon thoroughly prevents streaks and ensures an even, crackly finish.
Instructions
- Prep the pan(s): Lightly grease your loaf pan(s); line with a parchment sling if you like for easy lift‑out. Preheat your oven.
- Mix the dry ingredients: In a bowl, whisk together the all‑purpose flour and baking soda until evenly combined; set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture turns noticeably lighter in color and fluffy, scraping down the bowl so everything incorporates evenly.
- Add eggs and vanilla: Beat in the eggs one at a time just until incorporated, then mix in the vanilla extract until smooth and glossy.
- Alternate dry and buttermilk: Add the dry mixture in portions, alternating with the buttermilk, beginning and ending with dry. Mix on low or fold gently after each addition until just combined; avoid overmixing.
- Pan the batter: Scrape the batter into the prepared pan(s) and smooth the top so it bakes level.
- Make the topping: In a small bowl, stir together the ⅔ cup granulated sugar and 2 teaspoons ground cinnamon until evenly blended. Sprinkle the mixture evenly over the batter, taking it all the way to the edges.
- Bake: Bake until the top is golden and crackly, the loaf springs back lightly when pressed, and a tester inserted in the center comes out clean or with just a few moist crumbs (avoid any wet batter).
- Cool and release: Let the bread rest in the pan briefly to set, then lift or turn out onto a rack to cool completely before slicing. This helps the crumb firm up and keeps the topping intact.
Serving & Storage
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