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Cinnamon Sugar Preparation:
In a modest-sized mixing bowl, combine the granulated sugar and ground cinnamon. Once adequately mixed, set it aside for subsequent use.
Batter Preparation:
In a separate, larger mixing bowl, cream the softened unsalted butter, granulated sugar, and eggs until the mixture achieves a consistent and smooth texture. Incorporate the buttermilk, all-purpose flour, and baking soda, ensuring thorough mixing to achieve a consistent batter.
Loaf Pan Layering:
Distribute approximately half of the prepared batter evenly between two adequately greased loaf pans. Generously sprinkle the cinnamon sugar mixture over the batter in both pans, but retain approximately a quarter of this mixture for final garnishing.
Final Layering:
Dispense the remaining batter into the two loaf pans, ensuring an even spread. Finish by sprinkling the reserved cinnamon sugar mixture atop each loaf.
Baking:
Position the loaf pans in an oven preheated to 350°F (175°C). Allow the bread to bake for 45 to 50 minutes, or until a skewer inserted into the center emerges clean.
Cooling:
After baking, allow the bread to cool for at least 20 minutes before removing from the pans. Serve thereafter.
Storage Options:
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap well and freeze for up to 3 months.
Enjoy this cinnamon sugar bread as a delightful treat that brings a touch of sweetness to any moment of your day!
