Cinnamon Bread + Functional Mushroom Hot Chocolate

Line a loaf pan with parchment paper and then grease with softened butter or spray with vegetable oil.

Mix the cinnamon cream cheese swirl mixture together and set aside (softened cream cheese, sugar and cinnamon).

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

In a small mixing bowl, whisk together vanilla extract, egg, whole milk, sour cream and avocado oil.

Add the wet ingredients into the dry ingredients. Using a spoon, stir the batter together - it will be quite thick.

Add about half of the loaf batter into the pan. Then scoop in about two-thirds of the cinnamon cream cheese mixture over to the batter.  Using a butter knife, swirl the cream cheese through the loaf batter mixture - be careful not to over swirl, you want to have thicker ribbons of cream cheese.

Pour the rest of the loaf batter over the cream cheese layer and smooth the top. Then dollop the rest of the cinnamon cream cheese mixture over the top, swirling it slightly into the batter.

Sprinkle the top of the loaf with sugar-cinnamon mixture.

Bake at 350F for 45 - 55 minutes or until a knife inserted into the middle comes out mostly clean. Remove from the pan and allow to cool completely on a baking rack before slicing and serving.