Preheat the oven to 325F. For the Quick Bread Batter
In the bowl of a KitchenAid mixer with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes until light and fluffy.
Add the eggs one at a time and then add the vanilla extract.
In a separate bowl, combine the flour, salt, baking soda and baking powder.
Then add half of the dry mixture to the butter/sugar mixture, then add the sour cream followed by the remaining flour mixture.
For the Cinnamon/Sugar Swirl
Remove one cup of the quick bread batter and place in a separate bowl. Then combine the cinnamon with the brown sugar together and then add that to the cup of quick bread batter.
Stir in the milk making sure everything blends together evenly.
Spread a thin layer of the plain batter on the bottom of the loaf pan that’s been lined with parchment paper. You can also spray the bottom of the loaf pan with non-stick baking spray.
Using a cookie scoop gently drop spoonfuls of the plain batter and the cinnamon/sugar batter into the pan.
Then spread the remaining quick bread batter on top of the cinnamon/sugar layer.
Take the back end of a knife and slowly run it up and down the batter to distribute the cinnamon/sugar layer. You’re creating the swirl. Be careful not to over-mix or you will completely stir the cinnamon/sugar into the batter rather than create a swirl.
For the Streussel Layer
Combine the brown sugar together with the cinnamon and then sprinkle on top of the quick bread before baking.
Bake in a preheated 325 degree oven for 45 to 55 minutes.
For the Sweet Glaze
Allow the bread to cool for about 30 to 60 minutes.
Combine the ingredients for the glaze together in a small bowl and slowly drizzle it on top of the cooled bread.
Notes
Be careful not to over-mix the cinnamon/sugar layer into the plain batter layer or you will completely stir the cinnamon/sugar into the batter rather than create a swirl.