Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 2 cups (400 g) light brown sugar, packed
• 4 large eggs, room temperature
• 2½ cups (300 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240 ml) whole milk or buttermilk
• 2 tsp vanilla extract
• ½ tsp ground cinnamon (optional)

Instructions

1. Preheat: Heat oven to 350°F (175°C). Grease and flour two 8×4 in (20×10 cm) loaf pans, or 6 mini loaf pans.
2. Cream: With a mixer, beat butter and brown sugar until light and fluffy (about 3 minutes).
3. Add eggs: Beat in eggs one at a time, scraping bowl as needed.
4. Dry mix: Whisk flour, baking powder, salt, and cinnamon.
5. Combine: Add dry ingredients to the butter mixture in 3 additions, alternating with milk. Mix just until combined. Stir in vanilla.
6. Bake: Divide batter between pans. Bake 45–55 minutes (mini loaves 30–35 min) until a toothpick comes out clean and tops are golden.
7. Cool: Rest 10 minutes in pans, then turn out onto a rack to cool completely.

Notes & Tips