Cinnamon Roll Quick Bread

Cinnamon Roll Quick Bread For the Cinnamon Streusel Mixture 1/2 cup brown sugar 1/2 cup chopped pecans 1 tablespoon all-purpose flour 1 tablespoon cinnamon 3 tablespoons unsalted butter ,softened For the Cake 1/2 cup unsalted butter ,softened 3/4 cup granulated sugar 2 large eggs 3/4 cup whole milk 1 1/2 teaspoons vanilla 1 3/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon salt For the Glaze 1 cup powdered sugar 2 tablespoons milk Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Coat with nonstick cooking spray. In a small bowl, combine all the ingredients for the cinnamon streusel mixture. Set aside. To make the cake, in a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, milk, and vanilla. Beat in the flour, baking powder, and salt, until combined. Pour half of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Top evenly with the cinnamon-streusel mixture, then top with the remaining batter. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack. Make the glaze by whisking together the powdered sugar and milk and drizzle over the cake (add more or less milk or powdered sugar to reach the desired consistency.) Let set; slice and serve!