Preheat oven to 325°F. Set tray of choice on Perforated Baking Sheet and set aside. (I love making this recipe in my FORTEEZ Mini Loaf Tray or Six Loaf Tray. It will take longer to bake when the shape is larger so keep that in mind.)
With a hand mixer or stand mixer, cream together butter and sugar until light and fluffy.
Add in 1 egg at a time, mixing in between each addition and scrape down the sides and bottom of bowl before adding each egg.
In a separate mixing bowl, stir together the vanilla and yogurt.
In another separate mixing bowl, whisk the flour, baking powder, baking soda and salt.
Add ⅓ of the flour mixture to the egg mixture, followed by ⅓ of the yogurt mixture. Repeat 2 more times until all the ingredients are incorporated.
In a separate bowl, combine all cinnamon streusel ingredients with a fork until they reach a crumbly consistency, do not over mix into a paste.
Fill ⅓ of each well with batter, sprinkle a thin layer of cinnamon streusel mixture on top of batter, then repeat one more time so that each well is ⅔ filled with streusel on top.
Bake for 14–15 minutes (if using the Mini Loaf Tray), longer if using the 6 loaf or any Loaf Molds. Watch closely and use the toothpick test to make sure the loaf or loaves are baked through. Approx. bake times for 6 Loaf Tray will be 25-30 minutes and a loaf will be 30-40 minutes depending on the size of your loaf. Let cool before unmolding from the tray or mold.
