Ingredients
½cupgranulated sugar
1tbspground cinnamon
2cupsall-purpose flour,spoon & leveled
1tspbaking soda
½tspsalt
1large egg,room temperure
¾cupgranulated sugar
⅓cupvegetable oil
⅓cupsour cream,or plain yogurt/Greek yogurt at room temperature
⅔cupwhole milk,at room temperature
1½tsppure vanilla extract
vanilla icing,optional
Preparation
Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with nonstick spray.
Mix granulated sugar and ground cinnamon together.
Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and ¾ cup 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.
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, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning.
Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Cool bread completely in the pan set on a wire rack.
Drizzle with icing, if using. Slice and serve.
Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
