Start by preheating your oven to 350°F (175°C). Lightly coat an 8 ½ x 4 ½-inch loaf pan with nonstick spray to ensure easy release after baking.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir until the dry ingredients are evenly distributed and free of clumps.

In a separate medium bowl, blend the milk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined.

Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until just incorporated. The batter should have a slightly loose, pourable consistency—avoid overmixing to keep the bread tender.

Transfer the batter to your prepared loaf pan and spread it out evenly to the edges.

Place the pan in the oven and bake for 60 to 70 minutes. The bread is ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.

Remove the bread from the oven and let it rest in the pan for around 10 minutes. Carefully lift it out and place it onto a large sheet of parchment paper while still warm.

Using a pastry brush, generously coat the entire surface of the warm loaf with melted butter. Be sure to reach all sides for full flavor coverage.

In a small bowl, combine granulated sugar, cinnamon, and nutmeg. Mix well until fully blended. Sprinkle this mixture evenly over the buttered loaf, rotating and turning the bread as needed to ensure every surface is coated. Any excess can be stored for future use.

Let the bread finish cooling before slicing. This cinnamon sugar loaf delivers a tender crumb and a sweet, spiced crust that’s rich with buttery warmth.