Cinnamon Swirl Bread

Cinnamon Mix

1/2 cup granulated sugar

1 Tablespoon ground cinnamon

Bread 

2 cups all purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, at room temperature

3/4 cup granulated sugar

1/3 cup (vegetable oil

1/3 cup sour cream (or plain yogurt/Greek yogurt)

2/3 cup whole milk

1  1/2 teaspoons pure vanilla extract

vanilla glaze, optional 

Glaze 

1 cup confectioners’ sugar, sifted (sift after measuring)*

2–3 Tablespoons milk or heavy cream

1/2 teaspoon pure vanilla extract

optional: pinch of salt

(Instructions for glaze- Whisk the confectioners’ sugar, milk or heavy cream, and vanilla extract. Taste, then add a pinch of salt if desired.)

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. In a small bowl mix the sugar and cinnamon together. Set aside. In a large bowl whisk together the flour, baking soda, and salt. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter. Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). Carefully pour/spread remaining batter evenly on top. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Bread is done when a toothpick inserted in the center comes out clean. Poke the center of the bread with a toothpick. Cool bread completely in the pan set on a wire rack. Drizzle with icing, if using.