A moist buttermilk quick bread with cinnamon swirled through the center and crunchy cinnamon top. This is a quick bread but will remind you of a nice coffee cake.
To begin, preheat your oven to 350 degrees. Grease a standard loaf pan. Set aside.
In your mixing bowl, combine 2 cups of flour, 1 teaspoon of baking soda, a half teaspoon each of salt & cinnamon, and a cup of sugar. Set aside.
In a separate bowl, or right in your measuring cup, combine 1 cup plus 2 tablespoons of buttermilk, 1/4 cup extra virgin olive oil, an egg and a teaspoon of vanilla.
Give it a quick whisking with a fork to break up the egg.
Pour your liquid mixture into the dry ingredients. Mix until combined, making sure to scrap the bowl with a rubber spatula to get everything mixed well.
In a small bowl, combine 1/2 cup sugar and 2 teaspoons of cinnamon. Stir those together. Set aside.
Pour half of the batter into the loaf pan.
Sprinkle half of the cinnamon sugar over the batter.
Spoon the remaining batter evenly all over the layer of cinnamon sugar, and then sprinkle with the other half.
Run a knife through the batter, zigzagging end to end and side to side several times to swirl.
Bake this for 55-65 minutes or until it tests done in the center when tested with a toothpick.
Cool the bread in the pan for about 10 minutes, then remove to a rack to finish cooling.
In a small dish, whisk together a quarter cup of powdered sugar and a tablespoon of milk.
Drizzle it over the top of the bread.
Serve the bread warm or cool to room temperature.