Step 1

For Cinnamon Sugar Layers: In a small bowl, combine 2 1/2 teaspoons cinnamon, 2 tablespoons of brown sugar and 1/4 cup granulated sugar and set aside.

Step 2

In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt together, set aside.

Step 3

In a medium bowl, combine the buttermilk, egg, butter extract (optional) and oil, then add in the dry ingredients just until moistened. Do not overmix.

Step 4

Spray with non-stick spray a 9X5 loaf pan and pour in half of the batter.

Step 5

Sprinkle with 2/3rds of the cinnamon sugar mix and then top with remaining batter.

Step 6

Sprinkle top of bread loaf with remaining cinnamon sugar and cut through batter with a knife to swirl the cinnamon around.

Step 7

Bake at 350 for 50-60 minutes until done in middle using a tester or feel the top with your finger tip to make sure it's firm and baked through.

Step 8

Let cool 10 minutes before slicing. Yum! Great warm or room temperature!

Step 9

Add glaze on either while warm or cooled if you want the cinnamon roll effect.

Step 10

Quick breads are best if they are tightly wrapped and stored in the refrigerator overnight. After the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.Quick breads can also be frozen. Place the wrapped breads in freezer-grade plastic bags and freeze them for up to three months. When ready to use, thaw the loaves in the refrigerator while still wrapped.

Step 11

To make glaze, add ingredients together and whisk to get the consistency you want.  Add extra powdered sugar or milk accordingly and drizzle on top of your loaf.  Let set.