Preheat the oven to 350 degrees. Spray a 5×9 loaf pan with cooking spray.
Cream together the butter, sugar and brown sugar with a hand held mixer or stand up mixer until smooth.
Add in the eggs, milk, sour cream and vanilla extract. Mix until combined.
Then stir in the flour, baking soda and salt by hand until just combined.
In a separate small bowl, stir together the cinnamon swirl ingredients with a fork.
Pour approximately 1/3 of the batter into the loaf pan. Sprinkle 1/3 of the cinnamon swirl mixture on top. Continue this process until all the batter and cinnamon swirl mixture are used.
Bake for 50-55 minutes until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool for 10-15 minutes on a wire rack. Then carefully remove the bread from the pan and cool completely.
Then the bread is ready to slice, serve and enjoy!
Notes
Store the leftovers in an airtight container or bag at room temperature for up to 3-4 days.