Cinnamon Quick Bread Instructions

• Pre-heat oven to 350° F. Line a 9 x 5-inch loaf pan with parchment paper and spray with cooking spray. Set aside.
• In a small bowl combine cinnamon and the sugar for the swirl mixture and set aside.
• Make the streusel, add the cold butter, brown sugar, cinnamon and flour to a bowl. Using a pastry blender, 2 knives or your hands mix together until crumbly and about the size of peas. I like to squeeze the mixture together with my hands for larger streusel chunks.
• In a large bowl sift together the flour, cinnamon, baking soda, baking powder, nutmeg and the salt.
• In the bowl of a stand mixer cream the butter and the granulated sugar together. Add the egg and mix well, be sure to stop the mixer and scrape the sides and the bottom of the bowl.
• Then add the milk, sour cream, and vanilla extract and mix together.Mix the dry ingredients into the wet ingredients until combined and smooth.
• Pour half of the batter into the prepared loaf pan, sprinkle the cinnamon sugar mixture over the top. Evenly add the remaining batter to the top of the cinnamon mixture, smooth it out if necessary. You can swirl the cake batter with a butter knife or skewer if you want the cinnamon sugar layer to have more of a swirl pattern.
• Add the streusel topping over the top of the bread batter.
• Bake in preheated oven for 55-65 minutes or until a cake tester or toothpick inserted into the middle of the loaf comes out clean. Bake time may vary depending upon your oven and the size of the pan that you use.
• Once the bread is finished, remove from the oven and let cool for 10 minutes in the pan. Then remove and let cool completely on a wire rack.
• Mix together the softened butter, powder sugar and milk to get a pourable consistency. Drizzle the top of your cinnamon bread with icing and enjoy.