|240 g||flour — cake wheat|
|300 g||white sugar|
|5 ml||baking powder|
|5 ml||vanilla — essence|
|65 ml||canola oil|
|15 ml||cinnamon — ground|
|50 g||icing sugar|
Preheat the oven to 180°C and grease a loaf tin.
Combine cake wheat flour, 1 cup of sugar, baking powder, salt, buttermilk, egg, vanilla and oil.
Stir until just moistened. In a small bowl, combine cinnamon and the remaining sugar.
Pour half of the batter into bread pan; sprinkle with half of the cinnamon sugar.
Spread with remaining batter and sprinkle with the remaining cinnamon-sugar.
Using a skewer or a knife, cut through the batter to swirl a few times.
Bake for 45 to 50 minutes or until a toothpick inserted near the centre comes out clean.
Allow to cool for 10 minutes in the pan before removing to wire rack.
Cool completely. For the glaze: combine icing sugar and enough milk to reach desired consistency and drizzle over loaf.