Cinnamon Swirl Bread

Suzanna Marie's Note:

My husband's favorite. 9x5x3 inch pan makes a mondo-big loaf. I prefer to make two smaller loaves with the one recipe, but it can be a tad involved. Big or small, this really is a nice bread with a bit of a coffee-cake texture and taste. Crispy top gives it a nice touch.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 14

Yield: 1.0 loaf

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sour cream
• 1/4 cup milk
• 2 cups sifted flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons orange peel

Directions:

1. Cream together shortening and sugar.
2. Beat in eggs and vanilla.
3. Blend in sour cream and milk.
4. Combine dry ingredients and add to creamed mixture.
5. Spread 1/2 batter in greased 9x5x3 pan.
6. Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
7. Top with remaining batter. Gently swirl with knife.
8. Sprinkle with remaining tablespoon of cinnamon mixture.
9. Bake at 350 degrees for 45 minutes.

Reviews

[HokiesMom]

Perfecto in a bread pan!! I made 4 mini loaves so I could freeze some for breakfast treats later. Great texture with a punch of wonderful flavor with the cinnamon. Truly splendid and will be a bread I'll make again and again.

[happynana]

This made for a very nice bread. It does remind you of coffee cake. I made as directed. After 45 minutes the top was done but not the middle so I made an tent out of foil and put over top and cooked an additional 8 minutes. I left in the pan 10 minutes before removing to rack to cool. I also used organic 2% milk with good results. Made for Spring PAC 2009.