Preheat oven to 350, not convection. Prep a loaf pan with a little butter.
In a large mixing bowl, combine 2 cups AP flour, ¾ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt and 1 teaspoon cinnamon. Mix well.
In a small bowl, combine ⅓ cup sugar and 1½ teaspoon cinnamon. Mix well.
In a third bowl, combine 1 cup milk, ¼ cup oil, and one egg. Whip together.
Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
Put half the batter into the prepped pan. Level that layer. Spread the cinnamon sugar mix over that layer then cover with the other half of the batter.
Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Bake until a toothpick near the center comes out clean. About 45 minutes. Let loaf cool in the pan for 10 minutes then move to cooling rack.
Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.
Drizzle the glaze over loaf.
This can stick to the pan. A good coat of butter on a non-stick or glass pan is best. If not non-stick or glass, then a light dusting of flour on top of the butter coat.
Use aluminum-free baking soda.
Do not overdo the swirl and be sure the layer of cinnamon sugar is covered by batter.
Apply the glaze when the bread is still a bit warm.
Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.