A soft, buttery cinnamon loaf with beautiful swirls and a tender crumb. Perfect for breakfast, brunch, or an afternoon treat with coffee.

• 1/2 cup softened butter

• 1/2 cup melted butter

• 2 cups all-purpose flour

• 1 cup buttermilk (or buttermilk substitute)

• 1/2 cup white cane sugar

• 1/2 cup brown sugar

• 2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1 large egg

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1. Preheat oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan.

2. Cream softened butter, brown sugar, and white cane sugar until light and fluffy.

3. Add egg and vanilla extract; mix until smooth.

4. Blend in buttermilk.

5. Sift in flour and baking soda; fold until combined.

6. Pour half the batter into the pan.

7. Mix ⅓ cup sugar with 1 ½ teaspoons cinnamon; sprinkle half over batter and swirl.

8. Add remaining batter and smooth.

9. Sprinkle remaining cinnamon sugar and swirl again.

10. Drizzle 2 tablespoons melted butter on top.

11. Bake 50–70 minutes until a toothpick comes out clean.

12. Cool 20 minutes before removing from pan. Slice and serve.