Ingredients
1 ½ cups (190 g) all‑purpose flour
1 cup (200 g) granulated sugar
2 Tbsp unsalted butter, softened
¼ cup canola or vegetable oil
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120 ml) buttermilk (or milk plus ½ tsp lemon juice, rest for 5 min)
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
2 Tbsp brown sugar
½ tsp molasses
Topping coating:
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ cup light brown sugar
½ tsp ground cinnamon
½ tsp ground nutmeg (optional)
Instructions
Preheat oven to 350 °F (175 °C). Grease a 9×5‑inch loaf pan.
In a bowl, whisk flour, baking powder, salt. Set aside.
In a separate bowl, cream sugar, softened butter and oil until light and fluffy. Beat in eggs one at a time, then vanilla.
Alternately add flour mix and buttermilk, starting and ending with dry, mixing just until combined.
Scoop about ⅔ cup batter into a small bowl and stir in brown sugar, cinnamon and molasses.
Pour half plain batter into pan, dot half cinnamon batter over top. Pour remaining plain batter and swirl remaining cinnamon batter on top using a knife to marble.
Bake 45–50 min until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan about 10 min.
While still warm, dip each side of the loaf into melted butter, then press into the cinnamon‑sugar mixture until coated. Place on wire rack to cool completely.
- Prep Time: 30 minutes (plus swirling and topping)
- Cook Time: 45–50 minutes
- Category: Bread
