• Stand mixer or large mixing bowl with whisk/mixing spoon
  • Non-stick spray or tin foil
  • Loaf pans


  • 1 cup unsalted butter, softened
  • 2 cups sugar, plus 1/3 cup of sugar for the cinnamon swirl
  • 2 eggs
  • 1 Tablespoons vanilla extract
  • 2 cups buttermilk
  • 4 cups flour
  • 2 Teaspoons baking soda
  • 2 Teaspoons ground cinnamon


    • Preheat the oven to 350F. Spray bread pans with non-stick spray or line with tinfoil.
    • In the bowl of a stand mixer with a paddle attachment, beat together the butter and 2 cups sugar until light and fluffy.
    • Add the eggs and vanilla extract. Combine until mixed well, scraping down the sides as needed.
    • Add the flour, buttermilk, and baking soda slowly as the mixer spins so as not to spread flour everywhere.
    • Pour 1/4 of the batter into 2 bread pans.
    • Mix the 1/3 cup of sugar with the 2 teaspoons of cinnamon.
    • Sprinkle 1/4 of the mixture on top of the batter in the bread pans.
    • Divide the remaining batter between the two bread pans and top with remaining cinnamon-sugar mixture.
    • Use a toothpick or knife to create swirls on the top.
    • Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center.
  • Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
  • Rmove the bread from the pan and allow to cool fully.


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