1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.

2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the canola oil, softened butter, and granulated sugar until light and fluffy (about 3–4 minutes).

4. Beat in the eggs one at a time. Add the vanilla extract and mix well.

5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.

6. Scoop out ¾ cup of batter into a separate bowl. Stir in brown sugar, cinnamon, and molasses to create the swirl.

7. Pour half of the plain batter into the prepared pan. Drop spoonfuls of the cinnamon swirl mixture over it and gently swirl with a knife.

8. Add the remaining plain batter and repeat the swirling process with the rest of the cinnamon mixture.

9. Bake for 45–50 minutes or until a toothpick inserted in the center comes out mostly clean.

10. Cool in the pan for 10 minutes, then remove the loaf and place on a wire rack.

11. Melt the butter in a shallow dish. In another dish, mix the sugars and cinnamon for the topping.

12. Dip the warm loaf into the melted butter, then into the cinnamon-sugar mix to coat all sides. Let cool completely before slicing.