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Preheat oven to 180C/350F (all oven types).
Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video).
Place Dry Ingredients in a bowl and whisk to combine.
Place Wet Ingredients in a separate bowl and whisk until combined.
Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).
Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 - 15 times until just combined (few lumps ok, see video).
Spoon about ¼ of the batter into the tin (about 1.5cm / ⅗" deep) and smooth surface.
Dollop about ⅓ of the Cinnamon Sugar over the batter.
Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter - dollop it on, the more the Cinnamon Sugar is moved about, the more swirls!
Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don't slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn't hurt!