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In a medium bowl, mix together the brown sugar, cinnamon, and melted butter or vegetable oil until you achieve a moist and crumbly texture. Set this mixture aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In another medium bowl, whisk together the eggs, vegetable oil, sugar, buttermilk, and vanilla extract until the eggs are broken up and everything is well mixed.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined, being careful not to over mix.
Pour about two-thirds of the batter into a prepared loaf pan, smoothing it into an even layer.
Sprinkle the cinnamon sugar mixture over the batter in the pan.
Using a wooden skewer or knife, swirl the cinnamon sugar mixture into the batter by running the utensil through it.
Top with the remaining batter.
Bake the cinnamon swirl quick bread in the center of a preheated oven at 350°F for 50 to 60 minutes, or until a skewer inserted into the center comes out clean (you may see some cinnamon swirl on the skewer).
If the bread is browning too quickly, loosely cover it with aluminum foil and continue baking until fully cooked.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing.