PREP TIME15minutes
INGREDIENTS
For the Bread:
227 g 2 sticks of Challenge butter, softened
400 g granulated sugar
2 large eggs
2 teaspoons vanilla extract
475 ml buttermilk
500 g all-purpose flour
2 teaspoons baking soda
For the Topping:
135 g granulated sugar
2 teaspoons ground cinnamon
INSTRUCTIONS
Preheat your oven to 350 degrees Fahrenheit. Grease two loaf pans and set them aside.
In a small bowl, cream together the softened Challenge butter, granulated sugar, eggs, and vanilla extract using a handheld mixer. Add the buttermilk, all-purpose flour, and baking soda, combining them with a rubber spatula until the mixture is well blended.
In another small bowl, mix together the cinnamon-sugar topping ingredients until well combined. Divide half of the bread batter between the prepared pans, sprinkling ¾ of the cinnamon-sugar mixture evenly over the batter in both pans. Spread the remaining batter over the top of both pans, then sprinkle the remaining cinnamon-sugar mixture evenly over the loaves. To add a decorative touch, use a knife to create a few curl marks on the surface of each loaf.
Bake the loaves for approximately 45 minutes or until a toothpick inserted near the center comes out clean. Allow the bread to cool in the pans for about 20 minutes, then transfer them to wire racks to cool completely.
NOTES
Ensure the Challenge butter is softened to room temperature for easy creaming.
To make your own buttermilk, simply combine 475ml of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.