A spiced cinnamon and sugar mixture is swirled into this Cinnamon Swirl Bread to create a rustic, cobbled look. This sweet quick bread with a simple icing is a delicious choice any time of day or night.
Preheat oven to 350 degrees F. Coat a 9-x 5-inch loaf pan with non-stick cooking spray or alternately, line the loaf pan with parchment paper.
In a small mixing bowl combine 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, and nutmeg and set aside.
In a medium mixing bowl combine flour, baking powder, baking soda, salt and remaining 3/4 cup sugar.
Add the egg to a small bowl and whisk it lightly with a fork. Add the buttermilk, oil, and vanilla and mix with a spoon to combine.
Form a well in the flour mixture and add the buttermilk mixture. Stir with a wooden spoon just until moistened (don't overmix). Spoon half of the thick batter into the prepared loaf pan. Sprinkle with half the cinnamon-sugar mixture. Top with the remaining batter and sprinkle remaining cinnamon-sugar mixture over the top. Draw a knife through the the batter in lines lengthwise and then crosswise to marble the cinnamon-sugar mixture and rough up the surface of the bread (this will give the bread a cobbled/rustic look).
Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool the bread in the pan for 10 minutes then use a butter knife to loosen the edges and turn the bread out on a wire rack to cool completely. If using parchment paper, use the edges of the paper to lift the bread from the loaf pan.
Place confectioners' sugar and softened butter in a small bowl and use a fork to work the mixture together until well combined. Add enough milk to reach desired consistency. Use a spoon to drizzle the icing over the cooled loaf.
Slice and serve.
Store leftovers in an airtight container or wrapped in foil.