Even through all of these problems, this bread tasted fantastic. I hope you have better luck than I had on baking it right the first time around. Just make sure it doesn't sink down in the middle, which is a clear indication that it is not fully done. Nevertheless, you also want a semi-gooey center, which I lost from all the reheating. It was still softer, moister in the center, though. I put more glaze on top, which made the burnt sides softer. Don't let my mistakes deter you from trying this bread; it is beyond fantastic.
1/3 cup sugar
1/2 cup finely chopped pecans, toasted (I didn't use)
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk (I used buttermilk for extra moistness. YUM!)
1/3 cup cooking oil
Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans (if using), and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Then, stir in milk (or buttermilk) and oil (I put these two together in a measuring cup). Make a well in the flour mixture (I didn't do this), and add the egg mixture. Stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion (I couldn't do that for some reason).
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.
1 1/2 Tbsp milk
1/2 tsp vanilla extract (optional)