Quick Cinnamon Swirl Bread

This quick bread is perfect when you don't have time (or simply can't wait) for cinnamon rolls. Tom said it best when he told me, "Mom, you should make this more often."

2 cups flour (I like half whole wheat and half white)
1 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk*
6 Tbsp butter, melted
1 egg, room temp
1 tsp vanilla

1/2 cup brown sugar
1 Tbsp ground cinnamon

1/4 cup powdered sugar
1-2 tsp milk

*You can fake the buttermilk by mixing 1 cup milk + 1 Tbsp white vinegar and allowing the milk to "sour" for 5 minutes.

1. Preheat oven to 350°. In a large bowl, whisk together flour, brown sugar, baking powder, soda and salt. Whisk butter and egg then buttermilk together; stir into dry ingredients just until combined. (Over mixing will result in a rubbery bread.) In a small bowl, combine cinnamon and 1/2 cup brown sugar.

2. Grease the bottom only of a 8"x4" loaf pan. Pour 1/3 of the batter into pan; sprinkle with almost half the cinnamon-sugar. Spoon another 1/3 of the batter and sprinkle with almost all the remaining cinnamon-sugar. Spoon last 1/3 of the batter, sprinkle with the last couple teaspoons of cinnamon-sugar; cut through batter with a knife to swirl.

3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Combine powdered sugar and enough milk to reach desired consistency; drizzle over loaf and enjoy!