Cinnamon Buttermilk Loaf: Tender Crumb

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is pale and fluffy.
3. Beat in the egg and 1 teaspoon of vanilla extract until fully incorporated.
4. Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Mix on low speed just until flour streaks disappear.
5. Grease a 9x5 inch metal loaf pan or line it with parchment paper.
6. Spread half of the batter into the bottom of the pan.
7. In a small bowl, mix brown sugar and ground cinnamon. Sprinkle half of this mixture evenly over the first layer of batter.
8. Spoon the remaining batter over the cinnamon sugar, top with the remaining cinnamon sugar mixture, and swirl gently with a knife to create a marbled effect.
9. Bake in a preheated oven at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the loaf in the pan for 10 minutes before transferring to a wire rack.
11. Whisk together powdered sugar, 2 tablespoons of buttermilk, and 1/2 teaspoon of vanilla extract. Drizzle the glaze over the completely cooled loaf.