Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread 2 cups flour 1-1/2 cups sugar, divided 1 tsp baking soda 1/2 tsp salt 1-1/4 cup buttermilk 1 tsp vanilla 1 egg 1/4 cup canola oil 1 Tbsp cinnamon Glaze 1/4 cup confectioners' sugar 2 tsp milk Preheat oven to 350ºF. Lightly spray a 9x5-inch loaf pan or line with parchment paper. Combine the flour, 1 cup sugar, baking soda, salt, buttermilk, egg, vanilla and oil; stir just until moistened. In a small bowl, combine cinnamon and remaining sugar. Pour half of the batter into bread pan; sprinkle with half of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl. I go back and forth both ways in the pan to really mix it up. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.