Cinnamon-Sugar Ribbon Bread

Coming off last week's recipe for PB&J muffins, I had a few cups of buttermilk left over and was searching for ways to use it up. So I went back to the Averie Cooks website and found this solution. I followed the recipe exactly. Elena enjoyed helping to sprinkle the cinnamon-sugar on top. As Averie suggests, it makes a tasty toast, especially when cut thick and slathered with butter, a decadent but quick breakfast on a rushy Monday morning. If I make this again I might use 1/2 tsp freshly grated nutmeg instead of the pre-ground stuff.

1/3 cup granulated sugar
1 tablespoon cinnamon
1/4 cup butter, melted
1 egg
1 cup brown sugar, packed
1/4 cup canola or vegetable oil
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all purpose flour
1 teaspoon nutmeg
3/4 teaspoon baking soda


Preheat oven to 350.

In a small bowl, combine the granulated sugar and cinnamon, set aside.

In a large microwave-safe bowl, melt the butter. Let cool momentarily. Add egg, brown sugar, oil and vanilla and whisk to combine. Add buttermilk and stir just till blended.

Add flour, nutmeg, and soda and stir just to combine. Batter will be thick and lumpy.

Pour half of the batter into a loaf pan, smoothing it lightly with a spatula. sprinkle 3/4 of the cinnamon-sugar mixture on top, then top with the remaining batter, smoothing again with the spatula. Top with remaining cinnamon-sugar.

Bake for 50 minutes, when toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then invert bread onto a rack to completely cool.

It's hard to photograph bread attractively