LINDA'S CINNAMON COFFEE BREAD

Steps:

• 1. Preheat your oven to 350 degrees Grease your bread pans or cake rounds. Set aside until ready to use.
• 2. In a large mixing bowl, cream together butter, sugar, eggs and vanilla until well mixed. Add Buttermilk and mix until combined. Slowly add Flour and Baking Soda(about a cup at a time),mixing well until combined until adding more. Mix all ingredients well until you have a nice smooth batter.
• 3. Chefs note: Batter will be slightly thicker than a cake batter and does not pour into the pan like a cake batter would. Much easier to scoop out into the pans.
• 4. Using 1/2 of your batter, divide it into both of your prepared baking pans as equally as possible.
• 5. In a small mixing bowl, mix together sugar, cinnamon and pecans(optional). Sprinkle 3/4 of your cinnamon/sugar mixture on top of the batter in your baking pans, dividing it as equally as possible.
• 6. Using the remaining 1/2 of your batter, divide it into both baking pans on top of the cinnamon mixture as equally as possible.
• 7. Top your batter in both pans with the remaining cinnamon mixture. Using a butter knife, swirl the batter, being careful not to swirl it too much.
• 8. Chef Note: In swirling I take the butter knife and go in an S pattern lengthwise and then using the S pattern technique width wise only once in each direction.
• 9. Bake at 350 degrees for 45 to 50 minutes or until toothpick comes out clean. Cool for 20 minutes before attempting to remove from the pans. Enjoy!!