Cinnamon Crumble Quick Bread

Ingredients

2 cups all-purpose flour

1-1/4 cups sugar, divided

¾ tsp baking soda

1/2 tsp salt

1 cup milk

2 tbsp white vinegar

1 large egg, room temperature

1/4 cup canola oil

1 tsp ground cinnamon

Crumble

¾ cup flour

2 oz butter

2 tsp sugar

Pinch of cinnamon

GLAZE:

1/2 cup icing sugar

1-1/2 to 2 tbsp water or brandy

Directions

1. Preheat oven to 350° F.
2. Make the crumble: Place the flour and sugar in a bowl. Mix well. Add the butter and using a pastry blender or your fingers cut the butter into the flour until it resembles large breadcrumbs. Set aside.
3. Mix together the milk and vinegar in a small bowl. Let sit for a few minutes.
4. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. In another bowl, combine the “curdled” milk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.
5. Grease a large loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar.
6. Using a knife or skewer, swirl gently through the batter. Evenly cover the top with the crumble.
7. Bake until a knife inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
8. For the glaze, combine confectioners' sugar and enough water or brandy to make a smooth, thick but flowing consistency. Drizzle over cooled loaf. Slice and enjoy.