Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
Mixing Dry Ingredients
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
Creaming Butter and Sugar
- In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
Combine Batter
- With the mixer on low speed, add the dry ingredients in three additions, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Prepare Cinnamon Swirl
- In a small bowl, combine 1/3 cup packed brown sugar, 1 tablespoon ground cinnamon, and 1/4 cup chopped walnuts or pecans, if using.
Assemble Loaf
- Pour half of the batter into the prepared loaf pan, smoothing it out evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter, then top with the rest of the cinnamon sugar blend.
- Using a butter knife or skewer, gently swirl the cinnamon sugar through the batter to create a marbled effect. Be careful not to over-swirl.
Bake and Cool
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly firm to the touch.
- Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the batter after adding flour to avoid a tough cake texture.
- Omit nuts or substitute with chocolate chips for variation.
- This loaf freezes well; wrap tightly before freezing to keep it fresh.
- Make ahead by preparing batter and refrigerating overnight, adding extra bake time if baking cold.