Cinnamon Swirl Bread

Preheat oven to 350°F. Butter a 9x5” bread pan, or thoroughly spray with nonstick cooking spray (that contains flour). Set aside.

Make cinnamon sugar mixture: In a small bowl combine the sugar and cinnamon. Set aside.

Make the crunchy cinnamon topping by mixing the brown sugar, flour, cinnamon, and melted butter together. Set aside.

Make bread batter: In a large bowl whisk the brown sugar, milk, sour cream (or Greek yogurt), coconut oil, egg, and vanilla extract until smooth. Stir in the flour, baking soda, and kosher salt until partially combined. Then fold in the white chocolate chips.

Spoon half of the batter into the bread pan. Sprinkle all but 1 tablespoon of the cinnamon sugar over the batter. Add the remaining batter over the cinnamon sugar. Use a butter knife and gently swirl the batter together. Top with the remaining 1 T of cinnamon sugar mixture.

Crumble the crunchy cinnamon topping over the top of the loaf. Bake for 55 - 65 minutes or until the center is set. Remove from the oven and let cool in the pan for 10 mins then turn out on a wire rack to cool until room temperature. Slice and serve with butter or enjoy plain!