Ingredients

1/2 cup Canola Oil (can substitute with vegetable or coconut oil)

1/2 cup Unsalted Butter (softened) (margarine can be used as a dairy-free alternative)

1 cup Sugar (or coconut sugar for lower glycemic option)

2 teaspoons Vanilla Extract (almond extract can be used for a twist)

2 Large Eggs (room temperature) (can use flax eggs for vegan version)

2 cups All-Purpose Flour (a gluten-free flour blend can be used)

1 tablespoon Baking Powder (ensure it’s fresh)

1/2 teaspoon Salt (reduce in low-sodium diets if needed)

1/2 cup Buttermilk (or mix ½ tsp of vinegar with ½ cup milk as substitute)

1/4 cup Molasses (brown sugar can be used as alternative)

1 teaspoon Cinnamon (pumpkin pie spice can be used for a seasonal flavor)

1/4 cup Melted Unsalted Butter (for coating the bread)

1/4 cup Light Brown Sugar (dark brown sugar can enhance flavor)

1/4 cup Granulated Sugar (can use a sugar alternative)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare a loaf pan by spraying it with non-stick spray.

Step 2: In a large bowl, mix the softened butter, oil, and sugar until well combined and creamy, about 2-3 minutes.

Step 3: Beat in the eggs and vanilla extract until the mixture is smooth.

Step 4: Gradually add the all-purpose flour, baking powder, salt, and buttermilk, stirring until just combined.

Step 5: In a separate bowl, combine a portion of the batter with cinnamon and molasses.

Step 6: Layer half of the plain bread batter into the prepared loaf pan, then add half of the molasses mixture on top. Repeat with the remaining batter.

Step 7: Use a knife to gently swirl the batter layers to create a marbled pattern.

Step 8: Bake for 40-45 minutes, checking doneness by inserting a toothpick into the center; it should come out clean.

Step 9: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 10: Dip the cooled loaf in the melted butter, then roll it in the cinnamon-sugar mixture to coat evenly.

Tips & Variations

For a vegan version, replace eggs with flax eggs and use margarine instead of butter.

Swap molasses with brown sugar if you prefer a milder sweetness.

Use pumpkin pie spice instead of cinnamon for a warm, seasonal flavor.

To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.

FAQs

Can I make this bread dairy-free?

Yes, simply substitute the butter with margarine or a plant-based butter alternative and use a dairy-free milk for the buttermilk substitute.

How can I tell when the bread is fully baked?

The best way is to insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is done. Baking times may vary slightly depending on your oven.