| Ingredient | Quantity |
|---|---|
| Butter (softened) | 1 cup |
| Sugar | 2 cups |
| Eggs | 2 |
| Buttermilk | 2 cups (or homemade buttermilk: 2 cups milk + 2 tablespoons vinegar or lemon juice) |
| Flour | 4 cups |
| Baking soda | 2 teaspoons |
For The Cinnamon/Sugar Mixture:
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| Ingredient | Quantity |
|---|---|
| Sugar | 2/3 cups |
| Cinnamon | 2 teaspoons |
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans.
- Make batter: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, mix the flour and baking soda. Gradually add the dry mixture to the creamed butter and sugar, alternating with the buttermilk.
- Make cinnamon-sugar mixture: In a smaller bowl, combine the sugar and cinnamon
- Layer batter: Pour half of the batter equally into the two greased loaf pans. Sprinkle half of the cinnamon/sugar mixture over the batter in both pans. Pour the remaining batter on top and then sprinkle with the remaining cinnamon/sugar mixture. Use a knife to swirl the cinnamon/sugar mixture through the batter.
- Bake: Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.
