#3261 - Amish Cinnamon Swirl Bread

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
2 eggs
2 cups buttermilk
4 cups flour
2 tsp. baking soda
Topping: 2/3 cup white sugar; 2 tsp. cinnamon

In a mixer add butter and 2 cups white sugar--beat. Add eggs--beat. Add buttermilk and baking soda--beat. Slowly add flour--beat. In a bowl add 2/3 cup white sugar and the cinnamon--stir to mix. Grease 2 bread loaf pans. Divide the batter evenly into two bowls. Pour 1/2 of the batter from bowl 1 into pan 1; pour 1/2 of the batter from bowl 2 into pan 2. Divide the cinnamon mixture evenly into 2 bowls. Sprinkle 3/4 of the bowl 1 cinnamon mixture over the batter in pan 1; sprinkle 3/4 of the bowl 2 cinnamon mixture over the batter in pan 2. Sprinkle the remaining bowl 1 cinnamon mixture over the top of the batter in pan 1. Sprinkle the remaining bowl 2 cinnamon mixture over the batter in pan 2. Wet a bread knife. Stick the wet knife all the way to the bottom of pan 1 and carefully swirl the cinnamon mixture through the batter. Repeat with pan 2. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool the breads for 20 minutes, then loosen and remove from loaf pans.