Cinnamon Bread with Browned Butter Frosting
This cake-like quick bread takes brunch or dessert to new, delicious heights with buttery frosting and a delectable cinnamon swirl.
Prep: 10 min | Bake: 10 min | Yield: 1 loaf
Ingredients
Cinnamon Bread
- 1/2 cup (1 stick) Challenge Unsalted Butter, softened
- 1 1/4 cups granulated sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon cinnamon
Browned Butter Frosting
- 1 stick (1/2 cup) Challenge Unsalted Butter
- 2 cups confectioners' sugar
- 1/4 cup light cream (or Half-and-Half)
- 1 teaspoon vanilla extract
Instructions
Cinnamon Bread
- Heat oven to 325 degrees F.
- In a mixer, cream together butter and 1 cup sugar for 2 to 3 minutes. Add in egg and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together flour, baking soda and salt.
- Alternate between adding flour mixture and buttermilk to the mixer and stir together until just combined.
- In a separate bowl, mix remaining 1/4 cup sugar and cinnamon together and set aside.
- Butter the inside of loaf pan and pour in half of the batter.
- Sprinkle the cinnamon-sugar mixture over the batter and then top with remaining batter.
- Place loaf pan in oven and bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Remove from the oven and let cool.
Browned Butter Frosting
- Melt and heat the butter in a medium saucepan over medium heat until it is golden brown in color (be careful not to burn), about 5 minutes.
- Turn heat to low. Add and whisk in confectioners' sugar and cream until well blended and sugar is dissolved.
- Remove pan from the heat; add vanilla extract and stir mixture for about three minutes.
- Place the frosting in the refrigerator for about 10 minutes until the frosting is cool and thick. If frosting thickens too much, add another tablespoon cream or Half-and-Half.
Attribution
Recipe and photo used with permission from: Challenge Dairy
