I am always a bit surprised when I go in the kitchen to whip something up that I make a lot and realize I haven’t written about it here. This Cinnamon Swirl Loaf may possibly be one of my oldest food memories. I can remember being really young and Mom making one and low and behold it wouldn’t bake… turns out our oven had broke. Why that day is stuck in my head, I’m not sure… maybe it was the day my mom finally unleashed a string of curse words, but I highly doubt it (though it could have been Dad).
There is so little in this recipe that most of us probably have all of the needed ingredients on hand at any given time. I’ve made it with butter, margarine and coconut oil over the years, all of them were great. Don’t have any buttermilk? Sour some regular milk with a tsp of vinegar.
Cinnamon Swirl Loaf
- 1/2 cup organic virgin coconut oil
- 1 cup white sugar
- 2 eggs, large
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
For the swirl:
- 3 tbsp brown sugar
- 1 tbsp ground cinnamon
Grease and flour a large loaf pan and set aside. By hand or in a stand mixer, cream together the coconut oil and sugar. Beat in the eggs, one at a time and then add in vanilla and beat well. In a medium-sized mixing bowl, whisk together the dry ingredients and add them all at once to the creamed mixture, along with the buttermilk (I used to alternate them, but really… it made no difference, so just throw them in. Fold together (or stir on low) until it just comes together into a smooth (and thick) batter.
Scrape half of the batter into the prepared loaf pan. Sprinkle half of the combined cinnamon sugar mixture over the batter. Cover with the remaining batter and then top with remaining cinnamon sugar. Using a butter knife, end of a wooden spoon, or anything similar, swirl through the loaf a few times (or not, it will come out good either way… I just do this so it’s more swirly instead of liney). Bake in a preheated 350 degree oven for about 55 minutes (convection) or until tests done in the middle. Allow to cool in pan for 10 minutes, then pop it out to cool fully on a cooling rack.
What is your earliest kitchen memory?