This easy to make quick bread is a great dish to have around for breakfast, snacking or even dessert. Buttermilk and cinnamon enrich the batter with flavor and a cinnamon swirl crumble adds even more texture and taste. You can make the batter in a matter of minutes which is one of the best parts about this recipe. The loaf will also stay moist and delicious if wrapped tightly at room temperature for a week- a perfect breakfast just waiting for you every morning!
In the bowl of a mixer fitted with a paddle attachment, stir together the flour, 1 cup sugar, baking powder, baking soda, 2 teaspoons cinnamon and salt.
In a separate bowl, mix together the eggs, vanilla, buttermilk and coconut oil. While the mixer is running on low speed, add all of the wet ingredients slowly into the dries.
Grease and flour a loaf pan.
Pour the batter into the loaf pan.
In a small bowl, combine the 4 Tablespoons sugar, 2 teaspoons cinnamon and melted butter. Work together using your hands to form small crumbles. Sprinkle on top on the dough and then quickly swirl with a knife to mix the crumbles in a little bit.
Bake the bread is a 350 ̊F oven for about 45-55 minutes or until a toothpick inserted into the center comes out cleanly. Cool in the loaf pan before flipping out and serving!
-If you do not have coconut oil, vegetable oil will work in this recipe as well. -If you do not have buttermilk, simply add 1 teaspoon of white vinegar to whole milk and mix. The milk will thicken and have a consistency and taste much like buttermilk.