Cinnamon-Orange Swirl Bread |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I've been making this recipe for more than 14 years and have modified it through the years. I won second place at our state fair in 1990 with this recipe. I didn't mind taking second, because my best friend finished first! Ingredients:
1/2 cup butter-flavored shortening |
1-1/4 cups sugar, divided |
2 eggs |
3/4 cup sour cream |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
2 teaspoons grated orange peel |
Directions:
1. In a bowl, cream shortening and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until moistened. Pour half the batter into a greased 9-in. x 5-in. loaf pan.
2. Combine cinnamon, orange peel and remaining sugar; set 1 tablespoon aside for the topping. Sprinkle remaining sugar mixture over batter. Carefully top with batter. Cut through batter with a knife to swirl. Sprinkle with reserved sugar mixture.
3. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf.
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