A plain teabread subtly flavoured with cinnamon is a simple baking joy.

2 c flour

1 c sugar

1 tsp baking soda

1/2 tsp salt

1 c buttermilk or yoghurt

1 egg

1/4 c neutral oil

Cinnamon sugar:

3 tsp cinnamon

1/2 c granulated sugar


1/4 c icing sugar

1Tbsp milk or lemon juice

Preheat oven to 180C. Line a loaf tin with baking paper.

In a small bowl whisk together the flour, sugar, baking soda and salt.

In a large bowl whisk together the buttermilk, egg and oil.

Stir the dry ingredients into the wet until just combined.

Make the cinnamon sugar by mixing the cinnamon and sugar in a small bowl.

Spoon half the batter into the loaf tin. Sprinkle with half the cinnamon sugar. Spread the rest of the batter on top and cover with remaining cinnamon sugar. Use a knife to gently swirl in the cinnamon.

Bake for 40-50 minutes until cooked through. Leave in the tin for 10 minutes then transfer to a wire rack to cool completely.

Make the glaze by mixing the icing sugar and milk in a small bowl. Once the loaf is completely cooled, drizzle the glaze over the top.