Step 1

Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with nonstick spray.

Step 2

In a small bowl, stir together the cinnamon-pecan ingredients. Set aside.

Step 3

In a large bowl, stir together the flour, sugar, baking powder and salt. In a medium bowl, beat the egg with a fork, and then stir in the milk and oil. Add the egg mixture to the flour mixture. Stir just until moistened (it will be lumpy).

Step 4

Spoon half of the batter into the prepared pan. Sprinkle with half of the cinnamon-pecan mixture. Pour the rest of the batter on top. And then sprinkle the rest of the cinnamon-pecan mixture on the very top. Use a butter knife to cut down through the batter and pull up and around to create a swirled, marbled effect.

Step 5

Bake for 55 to 60 minutes (or until a wooden pick inserted into the center comes out clean). Cool in a pan on a wire rack for 10 minutes. Remove the bread from the pan, and let it cool completely on a wire rack. Wrap and store overnight before slicing.