Ingredients
Method
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick baking spray or butter and flour.
- In a medium bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, and 1 tablespoon cinnamon for 30 seconds.
- In a large bowl, combine milk and lemon juice. Let sit for 5 minutes until slightly curdled.
- Add oil, vanilla, and eggs to the milk mixture. Whisk until smooth.
- Add dry ingredients to wet ingredients in three batches, stirring just until flour disappears after each addition. Don't overmix - a few lumps are fine.
- In a small bowl, mix brown sugar, 1.5 tablespoons cinnamon, and melted butter to form a thick paste.
- Pour half the batter into prepared pan. Make three lines of cinnamon mixture down the length of the pan.
- Turn pan 90 degrees. Using a toothpick or skewer, make 3-4 S-shapes or figure-eights through the batter to create swirls. Don't over-swirl.
- Carefully add remaining batter on top. Make three more lines of cinnamon mixture. Turn pan sideways and swirl once more.
- Bake for 50 minutes or until a toothpick inserted in center comes out clean or with just a few moist crumbs. Internal temperature should reach 200°F.
- Cool in pan for exactly 10 minutes, then run a knife around edges and turn out onto a cooling rack.
Notes
Storage: Wrap cooled bread in plastic wrap and store at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Buttermilk substitute: Use 1 cup buttermilk instead of milk and lemon juice.
Add-ins: Fold in up to 1/2 cup chopped nuts or dried fruit before pouring into pan.
Top cracking is normal: The crack down the center is a sign of proper leavening.