Combine the flour, 1 cup sugar, baking soda and salt in a large bowl.
In another bowl, combine the milk, egg and oil.
Stir into dry ingredients just until moistened.
In a small bowl, combine cinnamon and 1/2 cup sugar.
Grease the bottom a 9-in. x 5-in. loaf pan.
Pour half of the batter into pan; sprinkle with half of the cinnamon sugar.
Spread with remaining batter and sprinkle with remaining cinnamon sugar.
Use a knife to swirl the cinnamon. You will want the majority of the cinnamon and sugar mixed into the batter so that it will not burn.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Once cooled, mix together the glaze ingredients in a small bowl.
Drizzle over the bread and serve.
Notes
Store the leftovers in an air tight container at room temperature for up to 5 days. I love serving this bread warm, so you can heat the leftovers for 15-20 seconds to warm it before enjoying the leftovers.