Ingredients
Scale
For the Bread:
- ¼ cup canola oil
- ¼ cup softened butter
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk (or ½ cup milk + ½ teaspoon white vinegar)
- ½ teaspoon cinnamon
- ½ teaspoon molasses
For the Coating:
- ½ cup melted butter
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a light-colored loaf pan with non-stick cooking spray and set aside.
- In a large bowl, mix canola oil, softened butter, and sugar until well combined.
- Add eggs and vanilla extract, stirring until smooth.
- Gradually add flour, baking powder, and salt, alternating with buttermilk, and mix until a smooth batter forms. Scrape down the sides of the bowl to incorporate everything evenly.
- Transfer ½ cup of batter to a separate bowl and stir in cinnamon and molasses to create the cinnamon batter.
- Pour half of the plain batter into the loaf pan. Drop half of the cinnamon batter in small dollops on top. Repeat with the remaining plain and cinnamon batters.
- Use a butter knife to swirl the batters together, creating a marbled effect.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the bread cool for 10 minutes, then remove it from the pan while still warm.
- Dip each side of the loaf in melted butter, then coat generously in the cinnamon-sugar mixture.
- Slice and serve warm or at room temperature. Enjoy!
Notes
- For extra crunch, sprinkle chopped pecans or walnuts into the cinnamon batter.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months and reheat when ready to serve.
- If making muffins, bake at 350°F (175°C) for 18-22 minutes instead of using a loaf pan.
- Prep Time: 30 minutes
- Cook Time: 45 minutes