Preheat your oven to 350°F (175°C).

In a mixing bowl, combine ½ cup of canola oil and ¼ cup of softened unsalted butter. Add ¾ cup of granulated sugar and whisk until smooth, about 2–3 minutes.

Crack in 2 large eggs one at a time, whisking well after each addition. Next, add 1 teaspoon of pure vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, alternating with ¾ cup of buttermilk.

Set aside ½ cup of the plain batter in a small bowl. Add 2 teaspoons of cinnamon and 1 tablespoon of molasses to this batter, mixing well.

Grease a 9x5-inch loaf pan with baking spray.

Pour half of the plain batter into the prepared loaf pan, then spoon in half of the cinnamon mixture. Repeat this process with the remaining batter.

Gently swirl through the layers of batter using a butter knife.

Bake for 45–50 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and coat the top with melted butter and the cinnamon-sugar mixture.