Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Grease two standard 9 x 5-inch loaf pans, then dust them lightly with flour or cinnamon sugar if desired.
- Cream the softened butter and 2 cups granulated sugar until light and combined. Beat in the eggs one at a time until incorporated.
- Add the buttermilk, all-purpose flour, and baking soda. Stir just until the batter is uniform; do not overmix.
- In a separate bowl, combine 2/3 cup granulated sugar with the ground cinnamon.
- Divide half of the batter between the prepared loaf pans. Sprinkle about half of the cinnamon-sugar mixture over the batter.
- Add the remaining batter to both pans and sprinkle the remaining cinnamon sugar over the tops. Gently swirl a knife through each loaf to create a marbled cinnamon layer.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool the loaves in their pans for approximately 10 to 15 minutes, then transfer them to a wire rack to finish cooling.
Notes
Spoon flour into measuring cups and level it rather than scooping directly from the bag. If the tops brown before the centers are baked, loosely cover the loaves with foil during the last 10 to 15 minutes. Store cooled bread airtight at room temperature for several days or freeze well-wrapped slices.