A delicious, quick loaf full of warm spices and a crunchy, cinnamon top. The main loaf is perfectly spiced with nutmeg, with a vein of cinnamon sugar. On top is a crunchy cinnamon sugar topping.Keeps well stored at room temperature.
Preheat the oven to 375° F. Grease an 8x4-inch loaf pan and cut a piece of parchment paper to line the bottom and the long sides, with flaps that extend out the sides (for lifting it out easily after it's cooked).
In a small bowl, stir together 1/3 cup white sugar and the 1 Tbsp. cinnamon and set aside.
Melt the butter and allow to sit a few minutes to cool. Add to a medium bowl. To the butter, add the oil, egg, brown sugar and vanilla and mix until well combined.. Add the buttermilk and stir to combine.
In a large bowl, combine the flour, nutmeg, baking soda and salt whisk until combined. Add the wet ingredients to the bowl and stir until combined.
Put half of batter into the prepared pan and sprinkle the top evenly with 4 Tbsp. of the sugar and cinnamon mixture. Put the remaining batter evenly overtop and sprinkle evenly with the remaining sugar and cinnamon mixture.
Bake in the pre-heated oven until a tester inserted in the centre comes out clean, 45-50 minutes. Allow to cool in the pan set on a cooling rack for 15 minutes. Run a knife along the short sides to loosen, then lift the loaf from the pan using the parchment paper flaps and set on the cooling rack to cool completely.