3 3/4cupscake flour, you can also use all purpose flour
1 1/2tspbaking powder
1 3/4cupswhole milk
1 1/3cupsvegetable oil
Preheat oven to 325F Grease two 9x5 loaf pans and line with parchment paper. I like to spray or butter the parchment paper itself as well, see note below. Iif you only have one pan that's fine, just bake the second bread later.
Whisk the sugar and cinamon together in a small bowl and set aside.
Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
In a second bowl, whisk together the eggs, milk, oil, and vanilla. Make sure everything is well combined, then add to the dry ingredients, stirring just until there is no dry flour left, don't over mix. Lumps are fine.
Pour the batter evenly into your two prepared pans. Sprinkle the cinnamon sugar over the top of both loaves.
Bake for about 60-65 minutes, or until a toothpick inserted in the center comes out without wet batter on it. Moist crumbs are fine.
Cool the bread on a cooling rack, and if you have used the parchment paper, lift them out after 15 minutes or so. If you didn't use parchment, go around each loaf with a blunt knife to loosen all the edges, this bread has a tendency to stick.
Because of all the sugar, this cake has a tendency to stick to the pan. If possible use a non stick pan and line with parchment paper. I would even lightly grease the parchment paper itself.*recipe lightly adapted from Cooks Illustrated