Total Time
1hr
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

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.

5 5

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.