This easy Cinnamon Streusel Quick Bread is a cozy loaf that’s perfect for weekend breakfast or brunching!
Today, I’m sharing something quick and easy guys, because frankly that’s all my brain can handle at the moment.
Tom and I have been going full speed ahead all summer (that’s the only way we go, by the way), and I feel like since we’re into August, I need to take some time and smell the roses.
I’ll still be posting, but I may take a day off here or there, so please don’t panic if I miss a day ok? I’ll be back!
I also want to spend some time brainstorming recipes for the back to school and fall seasons ahead. So if there’s anything in particular you’d like to see here at the BHK, please let me know.
We were somewhat impacted by Tropical Storm Isaias on Tuesday. The wind was wicked and the rain was coming down sideways. We were fortunate not to lose power, so I decided it was the perfect day to bake.
I had something else lined up for today, but then this Cinnamon Streusel Quick Bread happened and I thought, PERFECT, something to get on your weekend baking list.
What I love about this quick bread is that you’ve probably got all the ingredients already in your pantry. And if you don’t happen to have the buttermilk in the fridge, I’ve added how you can make your own at home with two simple ingredients, in the recipe notes below.
I’m a huge fan of anything cinnamon, so this loaf just makes me happy, cozy and warm. I enjoyed a warm slice with my coffee and the newest book I’m reading, The Book of Lost Friends by Lisa Wingate, which I highly recommend.
Hope you add this one to your weekend baking list. It’s got Saturday or Sunday brunch written all over it! Enjoy!
A Few Cook’s Notes for Cinnamon Streusel Quick Bread Recipe:
If you don’t have buttermilk in your fridge, you can make your own. For one cup buttermilk, add one tablespoon white vinegar or one tablespoon lemon juice and enough milk to measure one cup. How easy is that?
This Cinnamon Streusel Quick Bread is a cozy loaf that's perfect for weekend brunching!
- 1/3 cup light or dark brown sugar, firmly packed
- 4 tsp. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1 Tbsp. butter, melted
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1/3 cup granulated sugar
- 2 tsp. ground cinnamon
In a small bowl, mix brown sugar, flour and cinnamon with a fork. Add the melted butter and mix with the fork until crumbly. Place in refrigerator until ready to use.
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In a medium bowl, whisk together buttermilk, vegetable oil, eggs and vanilla. Add wet ingredients to dry ingredients until just combined. In a small bowl, mix together filling ingredients until well blended. Pour half the batter into the prepared loaf pan. Top the batter with the filling, then top with the remaining batter. Smooth top with an offset spatula. Sprinkle the top of the batter with the topping. Bake for 45-50 minutes until toothpick inserted in center comes out clean. Remove to wire rack to cool for 10 minutes before trying to remove from pan to cool completely,