Instructions
- Prepare the batter. In a large mixing bowl, cream together the softened butter, 2 cups of sugar, and eggs until the mixture is light and fluffy. This step will give the bread a soft, airy texture.
- Add wet and dry ingredients. Gradually add the milk (or buttermilk), flour, and baking soda to the butter-sugar mixture. Mix until fully incorporated, being careful not to overmix, as this can result in denser bread. The batter should be smooth and thick.
- Prepare the loaf pans. Grease two loaf pans with butter or nonstick spray to prevent the bread from sticking. Then, pour about half of the batter into each pan, spreading it evenly. You may find it helpful to fill each pan about 1/4 of the way with batter at first.
- Add the cinnamon-sugar topping. In a separate bowl, mix together the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon-sugar mixture over the batter in each loaf pan, distributing it evenly on top.
- Add the remaining batter. Add the remaining batter to the pans, spreading it out evenly on top of the cinnamon mixture. Sprinkle the remaining cinnamon-sugar mixture over the top of the batter for that signature sweet, cinnamon crust.
- Swirl the cinnamon. Use a knife or skewer to gently swirl the cinnamon-sugar topping into the batter. This creates those beautiful cinnamon swirls inside the bread that make it so irresistible.
- Bake the bread. Place the pans in the preheated oven and bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and slightly cracked.
- Cool and serve. Let the bread cool in the pans for 20 minutes before removing it. This resting time allows the bread to firm up slightly and makes it easier to slice. Serve warm or at room temperature for a delicious treat!
Serving Notes
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