Ingredients
½cupflour
¼cupbrown sugar,packed
½tspcinnamon
3tbspunsalted butter,cut into small pieces
2cupsflour
1cupssugar
1tspbaking soda
½tspsalt
1cupbuttermilk
1large egg
¼cupcanola oil
¼cupsugar
2tspcinnamon
Preparation
Preheat the oven to 350 degrees F. Grease and flour a 9×50-inch loaf pan.
In a medium bowl, mix together the flour, brown sugar, and cinnamon from the topping part of the recipe. Cut the butter in until it resembles small chunks the size of peas.
Put the mixture in the fridge while making the bread batter.
Sift together the flour, sugar, baking soda, and salt into a large bowl.
Into a second large bowl, whisk together your buttermilk, egg, and canola oil.
Combine the dry ingredients into the wet ingredients and whisk until flour is not visible. (Do not overmix).
In a separate bowl, mix the sugar and cinnamon for the swirl.
Pour half the batter into the loaf pan, then cover evenly with the cinnamon swirl mixture.
Pour the remaining batter into the loaf pan, then swirl the batter gently with a knife. Cover evenly with the crumb topping.
Bake for 50 to 55 minutes. Let cool for 15 minutes before removing from the loaf pan to cool completely.
