Cinnamon Sour Cream Snacking Loaf

My son loves this treat for snacking after school, and it's easy enough for him to make if he wants to. It makes a great addition to a brunch menu, and when we make it for snacks it's gone within an hour!

• Ready In: 53 mins
• Serves: 8

Ingredients

• 19 1⁄8 ounces  cinnamon  Duncan Hines cinnamon swirl muffin mix
• 1  cup reduced-fat sour cream
• 1  large egg
• 1⁄4 cup  chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9x5-inch loaf pan with a spray vegetable oil such as Pam, then dust with flour. Shake out excess flour.
2. Set aside the packet of cinnamon swirl and the packet of topping from the muffin mix. Place muffin mix, sour cream, egg and 3 tablespoons water in a large mixing bowl. Beat with electric mixer on low speed for 30 seconds. Stop and scrape down sides of bowl. Increase mixing speed to medium and beat 1 more minute. Scrape again, if needed. The batter should be well-combined and thick. Pour 1/2 - 2/3 of batter into prepared loaf pan.
3. Knead packet of cinnamon swirl with your fingers several times, then open it and squeeze contents evenly over the batter. With a rubber spatula, spread remaining batter over the batter in the pan. Place pecans, if using, in a small bowl and stir in the topping mix. Sprinkle the topping over the loaf.
4. Bake for 43-47 minutes until it springs back when lightly pressed with a finger. Remove and put loaf pan on a wire rack to cool for 15 minutes. Dust with confectioners' sugar. Then run a long, sharp knife around the edge of the loaf pan. Remove loaf from pan or serve right from the pan. Can be served warm or at room temperature.