Cinnamon Streusel Bread

Preheat the oven to 350°F and line a 1 pound loaf pan with parchment paper on all sides. Set aside.

In a small bowl combine all the ingredients for the cinnamon sugar swirl. Mix together and set aside.

In a stand mixer fit with the whisk attachment, cream the butter and sugars together until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl and add the eggs and vanilla extract, beating until smooth and well combined.

In a separate bowl combine the flour, baking powder, baking soda, cinnamon and salt. Stir to evenly distributed everything.

Add about half of the dry ingredients and mix. Next, add the buttermilk and mix. Add the remaining dry ingredients and mix until no streaks of flour remain. Do not over mix.

Spoon half the batter into your prepared pan and use a greased rubber spatula to spread the batter to the edges. Top with the cinnamon sugar mixture. Spoon the remaining batter over the sugar and spread to the edges of the pan.

Use a butter knife to make big swirls in your bread, dragging your knife through the bread a few times.

Make the streusel topping (I usually just do this in the dirty bowl you made the batter in because I am lazy, but you can also use a clean bowl). Combine the flour, brown sugar, cinnamon, and salt and stir to combine. Add the melted butter and mix until the mixture resembles wet sand and clumps together.

Sprinkle the streusel evenly over the top of your bread.

Bake for 45 minutes or until a knife inserted into he middle comes out mostly clean and the bread is golden brown. Transfer to a wire rack to cool.

While the bread cools, make the vanilla glaze. Combine all the ingredients for the glaze in a small bowl and whisk together until smooth and creamy.

Once the bread is cool, drizzle with the glaze and enjoy!