Buttermilk Cinnamon Loaves

by Karin Calloway
The smell of cinnamon will fill your home and the taste of these yummy mini loaves will delight your friends and family. These little buttermilk cakes with a gooey topping are perfect with a holiday cup of coffee and they make wonderful gifts for teachers, neighbors and friends. The recipe also can be prepared and baked in two standard-sized loaf pans to feed a crowd.


  • 4 cups all-purpose flour
  • 1 cup white sugar 
  • 1 cup light brown sugar, packed
  • 2 teaspoons baking powder 
  • 2 teaspoons baking soda 
  • 1 tablespoon ground cinnamon 
  • 2 teaspoons salt 
  • 2 cups buttermilk 
  • 1/2 cup vegetable oil 
  • 3 eggs 
  • 1 tablespoon vanilla extract

  • 1/4 cup melted butter or margarine
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon ground cinnamon
Preheat oven to 350 degrees F. Spray 6 individual (2-cup) loaf pans with baking spray. Combine all of the ingredients for the loaves in the bowl of a stand mixer and beat for 2-3 minutes, until smooth. Spread into prepared loaf pans and smooth the tops with a rubber spatula.

Combine the topping ingredients in a small bowl, until crumbly. Sprinkle over the batter. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then invert onto a baking sheet or cutting board. Scrape out any of the sugar mixture on the bottom of the loaf pans and spread over the cakes. Cool completely and then wrap in plastic wrap.

Makes 6 individual loaves*.

*The batter also can be baked in two standard loaf pans for 50 minutes-1 hour.
Buttermilk Cinnamon Loaves

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