# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
→ Wet Ingredients
08 - 3 large eggs
09 - 1 cup buttermilk
10 - 1/3 cup vegetable oil
11 - 1/4 cup hot buffalo wing sauce
12 - 1 tablespoon apple cider vinegar
→ Mix-Ins
13 - 1 1/2 cups shredded sharp cheddar cheese
14 - 1/2 cup crumbled blue cheese
15 - 1/2 cup chopped celery
16 - 1/4 cup sliced scallions
17 - 2 tablespoons chopped fresh dill
18 - 2 tablespoons chopped fresh parsley
→ Ranch Swirl
19 - 1/2 cup sour cream
20 - 2 tablespoons ranch seasoning mix
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper to ensure easy removal.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, smoked paprika, garlic powder, and onion powder until evenly blended.
03 - In a separate bowl, beat the eggs, then whisk in the buttermilk, vegetable oil, hot buffalo wing sauce, and apple cider vinegar until fully emulsified.
04 - Add the wet ingredients to the dry mixture and gently fold with a spatula until just combined; avoid overmixing to maintain loaf tenderness.
05 - Fold in the shredded cheddar, crumbled blue cheese, chopped celery, scallions, dill, and parsley until evenly distributed throughout the batter.
06 - Stir together sour cream and ranch seasoning mix in a small bowl until the blend is smooth and uniform.
07 - Pour half the batter into the prepared pan, dollop half the ranch mixture over the batter, and gently swirl with a knife. Repeat layering with remaining batter and ranch swirl.
08 - Transfer to the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean with only a few moist crumbs.
09 - Allow loaf to cool in the pan for 10 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing for optimal texture.
