Tested till perfect Cinnamon Streusel Loaf
Cinnamon Streusel Loaf
Photography by Jeff Coulson/TC Media

Cinnamon Streusel Loaf

A sugary, crumbly streusel, layered with batter, turns a basic loaf into something special. A slice is equally lovely as a breakfast treat or a satisfying afternoon snack.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: March 2013

Recipe4 out of 5 based on 44 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1 hour 30 minutes
  • Portion size 12 slices


  • 1/2 cup 1/2cupbutter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 2 2eggeggs
  • 2 tsp 2tspvanilla
  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 2/3 cup 2/3cupbuttermilk


  • 3/4 cup 3/4cuppacked light brown sugar
  • 2/3 cup 2/3cupall-purpose flour
  • 1/2 tsp 1/2tspcinnamon
  • 1/2 cup 1/2cupcold butter
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Streusel: In small bowl, stir together sugar, flour and cinnamon. Using pastry blender or 2 knives, cut in butter until in coarse crumbs; set aside.

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Scrape half of the batter into parchment paper–lined 9- x 5-inch (2 L) loaf pan. Top with half of the streusel. Scrape remaining batter over top; sprinkle with remaining streusel.

Bake in 325ºF (160ºC) oven until cake tester inserted in centre comes out clean, about 65 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

Nutritional Information Per slice: about

cal 367 pro 5g total fat 17g sat. fat 10g
carb 50g dietary fibre 1g sugar 27g chol 73mg
sodium 310mg potassium 121mg

% RDI:

calcium 5 iron 13 vit A 15 folate 30
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