Cinnamon Swirl Eggnog Loaf Cake

Preheat your oven to 350 degrees F.
Prepare a loaf pan by lining it with parchment paper.
Combine the cinnamon and sugar for the swirl, and set aside.
3 tsp ground cinnamon, 1/4 cup granulated sugar
Using a stand mixer with the paddle attachment cream the butter and sugar together until creamy and smooth.
1/2 cup butter, 1 cup sugar
Add the eggs and mix well.
2 large eggs
In a separate bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, nutmeg and cinnamon.
2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon
In measuring cup mix together the eggnog, vanilla and rum (if you're using it).
1 cup eggnog, 1 tsp vanilla extract, 2 tbsp rum
Add the flour mixture, alternating with the eggnog mixture, to the butter ingredients. Combine.
Add 1/2 of the cake batter to the loaf pan, then sprinkle on 2/3 of the cinnamon/sugar mix. Then using a fork, swirl it a little into the batter.
Add the remaining batter and sprinkle the remaining third of the cinnamon/sugar mix over the top of the cake. Lightly swirl the cinnamon/sugar mixture into the top of the loaf batter.
Bake for 1 hour and 10 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Let the cake cool in the pan for about 15 minutes, then pull it out by pulling up on the parchment paper. Let fully cool for at least 1 hour on a wire rack before slicing.