Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lightly greasing it with butter or non-stick spray to ensure easy removal after baking.

In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside; this will be incorporated into the wet mixture later.

In a larger mixing bowl, combine the canola oil, softened butter, and granulated sugar. Use an electric mixer to blend until the mixture appears light and fluffy, which should take approximately 3-4 minutes.

Beat in the eggs one at a time, ensuring each is fully integrated before adding the next. Once incorporated, add the vanilla extract and mix thoroughly to combine.

Gradually add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Start and end with the dry ingredients, mixing each addition until just combined. This helps to maintain the bread’s light texture.

Transfer approximately ¾ cup of the batter into a separate bowl. Add the brown sugar, ground cinnamon, and molasses, stirring until thoroughly combined.

Pour half of the plain batter into the prepared loaf pan. Place half of the cinnamon swirl mixture in small dollops across the top. Use a knife or toothpick to create a swirling pattern, marbling the cinnamon into the plain batter.

Pour the remaining plain batter over the marbled layer. Spoon the remaining cinnamon mixture on top and swirl once more to achieve a layered, marbled effect.

Place the loaf pan in the preheated oven. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating that the bread is thoroughly baked.

Once baked, allow the bread to cool in the pan for 10 minutes. While it cools, melt the remaining butter in a shallow dish. In a separate shallow dish, combine the granulated sugar, brown sugar, and ground cinnamon.

Remove the bread from the pan and place it on a wire rack. Gently dip each side of the loaf into the melted butter, then press into the cinnamon-sugar mixture, thoroughly coating all sides. Let the bread cool completely on the rack before slicing and serving.