Preheat oven to 350°F.

Grease and flour a 9”x5” loaf pan; set aside.

In a large bowl, whisk together all of the dry ingredients (flour, sugar, cinnamon, baking powder, baking soda, salt and pecans.)

In a separate bowl, whisk together all the wet ingredients (eggs, melted butter, sour cream and vanilla).

Add the dry ingredients into the wet ingredients; stir until just incorporated. (Tip: Do not overmix at this stage!)

Transfer the batter into the greased loaf pan; smooth the top of the batter with a spatula.

In a small bowl, whisk together the ingredients for the Cinnamon Swirl (sugar, cinnamon and milk). Using a tablespoon measure, drop the Cinnamon Swirl mixture randomly across the top of the dough. Use a table knife to gently swirl and mix this mixture into the dough.

Bake at 350°F for 48-52 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.

Let bread cool for 30 minutes in the pan and then transfer to a cooling rack until completely cooled.

In a small bowl, whisk together the ingredients for the Glaze (powdered sugar, milk and vanilla).

Once bread has cooled, drizzle Glaze over the top. Let dry for 20 minutes before serving.