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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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:
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.
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