In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix.
4. Layer & Swirl the Caramel
Spoon about ¼ of the batter into each loaf pan.
Drizzle ¼ cup of caramel sauce over the batter in each pan.
Use a knife or skewer to gently swirl the caramel—don’t touch the edges to avoid sticking.
Top each pan with the remaining batter, completely covering the caramel.
5. Bake to Perfection
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
Let the loaves cool in their pans for 10–15 minutes, then transfer to a wire rack to cool completely.
6. Serve & Enjoy
