For the bread:

1. Preheat oven to 325° F. Grease two large loaf pans.
2. In a large mixing bowl, add in all of the wet ingredients and mix thoroughly.
3. Sift the dry ingredients into the wet ingredients and stir until fully incorporated.
4. Dividing the batter up, pour about 1/4 into one loaf pan and a 1/4 into the other. Sprinkle each one with about 1/4 of the cinnamon sugar mixture. Pour the remaining batter evenly between the two loaf pans and sprinkle the tops with the remaining cinnamon sugar.
5. Top with the crumble spread (recipe below) evenly across both loafs.
6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.

For the cinnamon sugar:

1. In a small bowl, mix together the sugar and cinnamon until fully combined.

For the crumble topping:

1. Combine all of the ingredients in a medium bowl.
2. Cut the butter into the other ingredients until it starts to crumble together and form clumps. I find this easiest if you do it with your fingers.

For the orange glaze:

1. Combine the sugar and orange zest in a small bowl.
2. tablespoon at a time, whisk in the orange juice until a thick glaze forms. Add a bit more juice if needed.