Cinnamon Dessert Bread for 8 Slices

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan and line it with parchment paper, leaving a bit of overhang on the sides.
2. In a small bowl, whisk together the 100g sugar, ground cinnamon, and 1g salt. Whisk until the color is uniform and no lumps of cinnamon remain.
3. In a large bowl, whisk together the flour, 150g sugar, baking powder, baking soda, and 3g salt. Note: This ensures the leavening agents are evenly distributed so you don't get weird holes in your bread.
4. In a medium bowl, beat together the eggs, buttermilk, vegetable oil, and 5ml vanilla extract. Beat until the mixture is a pale, consistent yellow.
5. Pour the wet ingredients into the dry ingredients. Use a spatula to stir until just combined. Stop the moment you see no more streaks of dry flour. Note: If you overmix here, the bread will be tough.
6. Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the top. Pour the remaining batter over the sugar layer, covering it completely.
7. Use a butter knife or a skewer to gently swirl the batter in a figure eight motion. Do not over swirl, or you'll just mix the cinnamon into the batter instead of creating ripples.
8. Bake for 50–55 minutes. Wait for the aroma to fill the room, then insert a toothpick into the center. It should come out clean or with just a few moist crumbs.
9. Let the loaf cool in the pan for 10 minutes. This lets the structure set so it doesn't crumble when you lift it. Transfer it to a wire rack.
10. Whisk the powdered sugar, milk, and 2.5ml vanilla extract until smooth. Drizzle it over the loaf while it's still slightly warm. The glaze should run down the sides in thick, velvety ribbons.