Ingredients

1/4 cup canola oil or avocado oil

1/4 cup softened butter

1 cup granulated sugar

2 eggs at room temperature

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar

1/2 teaspoon ground cinnamon

1/2 teaspoon molasses

Coating:

1/2 cup butter, melted

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

Instructions

Step 1: Preheat the oven to 350° F. Grease a light-colored loaf pan with non-stick cooking spray and set aside.

Step 2: In a large bowl, use an electric stand mixer to combine the oil, softened butter, and granulated sugar until well mixed. Add the eggs and vanilla extract, stirring until the mixture is smooth.

Step 3: Gently stir in the flour, baking powder, salt, and buttermilk until a uniform batter forms. Scrape the bowl sides to remove any lumps.

Step 4: Remove 1/2 cup of the prepared batter and place it into a smaller bowl. Stir in the ground cinnamon and molasses to this portion.

Step 5: Pour half of the plain batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the plain batter. Pour the remaining plain batter over the top, then dot with the rest of the cinnamon batter.

Step 6: Use a butter knife to gently swirl the two batters together, creating a marbled effect. Bake for 45-50 minutes, or until a toothpick inserted comes out with just a few moist crumbs.

Step 7: While the loaf bakes, prepare the coating. Pour melted butter into a large shallow dish. In another shallow dish, mix the granulated sugar, brown sugar, and ground cinnamon together.

Step 8: Let the loaf cool for 10 minutes before loosening the edges and removing it from the pan. It should still be warm but cool enough to handle.

Step 9: Dip each side of the loaf into the melted butter so it is fully coated. Spoon any remaining melted butter over particularly crispy edges.

Step 10: Transfer the loaf to the cinnamon-sugar mixture and press gently into the sides and top until fully coated.

Step 11: Slice and serve warm or at room temperature for the best flavor and texture.

Tips & Variations

For a dairy-free option, substitute buttermilk with almond milk mixed with vinegar and use vegan butter.

Add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.

Use coconut oil instead of butter for a subtle tropical flavor.

For a more intense cinnamon flavor, increase the cinnamon in the swirl and coating by 1/4 teaspoon.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk by adding 1/2 teaspoon of white vinegar to 1/2 cup of milk to mimic the acidity of buttermilk. Let it sit for 5 minutes before using.

How can I tell when the bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out with only a few moist crumbs attached, but not wet batter. The edges should also be pulling away slightly from the pan.