Prep: 15 minutes
Bake: 50–60 minutes
Servings: 10–12 slices
Pan: 9 × 5-inch loaf pan
Ingredients
For the bread
2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup (115 g) unsalted butter, melted
¾ cup (180 ml) milk
1 teaspoon vanilla extract
½ teaspoon almond extract, optional
½ teaspoon ground cinnamon
For the buttery cinnamon topping
¼ cup (55 g) unsalted butter, melted
⅓ cup (65 g) brown sugar
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and optionally line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
In another bowl, whisk the eggs, melted butter, milk, vanilla and almond extract.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
Pour approximately half of the batter into the prepared loaf pan.
Mix the brown sugar and cinnamon for the topping. Sprinkle about half over the batter and drizzle with a little melted butter.
Add the remaining batter. Sprinkle the remaining cinnamon-sugar mixture over the top and drizzle with the remaining melted butter.
Run a knife gently through the batter a few times to create the irregular caramelized swirl visible on the loaf.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Let the loaf cool in the pan for about 15 minutes, then transfer to a rack.
Secret for that glossy top
While the loaf is still warm, brush the surface with:
1½ tablespoons melted butter
1 tablespoon brown sugar
1 teaspoon warm milk
This produces that shiny, buttery caramelized finish similar to the photo.
Storage
Keep tightly wrapped at room temperature for 2–3 days, or refrigerate for up to 5 days. It can also be sliced and frozen.
Grandma’s Christmas Sweet Bread
