Preheat oven to 350 degrees F.
Prepare an 8 x 4 inch bread pan, or a 12-vessel muffin pan.
In a small bowl mix 1/3 c. sugar and 2 t. cinnamon. Set aside.
Using the whisk attachment, on low speed, combine the flour, baking powder, and salt in the bowl of a standing mixer.
Add the white and brown sugars. Mix again.
One at a time, and mixing in between, add the egg, milk, and oil.
Mix on medium-high speed for 2 minutes.
Pour the batter into the loaf pan, or divide evenly in the muffin pan.
Generously sprinkle cinnamon and sugar mixture over batter.
Bake the loaf pan for 40-45 minutes. Bake the muffins for 22 minutes. They are done when a knife inserted in the middle comes out clean.
Cool for 10 minutes. Eat warm, or store in an airtight container for up to 3 days.