Preheat oven to 350°F. Whisk together the first 5 ingredients in a large bowl. Make a well in the centre of the mixture. Add buttermilk, eggs, and butter, whisking until thoroughly blended (batter should be almost smooth). Pour batter into 2 lightly greased 8 1/2 x 4 1/2-inch loaf pans

Bake at 350°F for 45 minutes. Rotate pans in the oven and shield them with aluminum foil. Bake for 30 to 35 minutes or until a long wooden pick inserted into the centre comes clean. Cool in pans on a wire rack for 10 minutes. Carefully run a knife along the edges of the bread to loosen it from the pans. Remove from pans to a wire rack, and cool completely (about 1 hour)