Preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper, leaving some overhang on the long sides to make lifting the finished loaf easier.

In a large mixing bowl, add the softened butter and granulated sugar. Beat with a hand mixer or whisk until light and fluffy. This usually takes about two minutes. Scrape down the sides of the bowl once to make sure everything is combined.

Add the eggs, vanilla bean paste, and milk to the butter mixture. Whisk or beat on low speed until smooth. Do not worry if the mixture looks slightly curdled at this stage. It will come together once the dry ingredients are added.

Sift in the all-purpose flour, cinnamon, and baking powder. Use a spatula or wooden spoon to gently fold the dry ingredients into the wet mixture. Mix only until no streaks of flour remain. Overmixing will make the loaf dense and tough.

In a separate small bowl, combine all the brown sugar filling ingredients. Stir together the brown sugar, chopped pecans, softened butter, cinnamon, and all-purpose flour until you have a thick, spreadable paste.

Pour half of the cake batter into the prepared loaf pan and smooth it into an even layer with the back of a spoon or offset spatula. Spread the brown sugar filling evenly over that first layer, staying about half an inch away from the edges so the filling does not leak out during baking.

Add the remaining cake batter on top of the filling. Use a knife or skewer to gently swirl through the layers a few times. Be careful not to over-swirl. A few figure-eight motions are enough to create beautiful ribbons without blending the layers completely.

Sprinkle about half a cup to one full cup of NuTrail cinnamon pecan granola evenly across the top of the raw loaf. Press very lightly so the granola sticks to the batter. The granola will toast and become extra crunchy as the loaf bakes.

Bake the Cinnamon Pecan Swirl loaf Cake for 55 to 60 minutes. Start checking at 50 minutes. A toothpick inserted into the center should come out clean or with only a few moist crumbs attached. If the top browns too quickly, loosely tent the loaf with foil during the last 15 minutes.

Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer it to a wire rack. Cool completely before glazing.

Once the loaf has cooled, make the glaze. Whisk together the icing sugar, milk, and maple syrup until completely smooth. The glaze should be thick but pourable. Add a tiny splash more milk if needed.

Pour the glaze over the cooled loaf and let it set for about 10 minutes before slicing. Slice with a serrated knife for clean pieces.