dawn_mo
Well-known member
I made this yesterday planning on serving it after dinner. I failed to note the fact that it must be wrapped and stored overnight before slicing. So we had this for breakfast. It was very tasty and pretty easy for us non-bakers.
I wasn't quite sure about the marbling directions, but it seems like it is marbled.
I ended up serving Yama's gingerbread iced with cream cheese frosting, and brownies.
* Exported from MasterCook *
Cinnamon-Swirl Bread
Recipe By :Better Homes and Garden/Christmas Baking Dec. 2006/ page 108
Serving Size : 14 Preparation Time :0:00
Categories : Bread Breakfast
Cakes
Amount Measure Ingredient -- Preparation Method
1 1/3 cups sugar -- divided use1/2 cup finely chopped pecans or walnuts -- toasted
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil
Preheat oven to 350 degrees. Grease and flour a half inch up the sides of a 9 x 5 x 3 inch loaf pan. In a small bowl combine 1/3 cup sugar, 2 teaspoons cinnamon and 1/2 cup finely chopped nuts. In a large bowl, mix the flour, the remaining 1 cup of sugar, baking powder and salt. Make a well in the cnter of the flour mixture and set aside.
In a bowl, beat egg with a fork and stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened, batter should be lumpy.
Pour half the batter in prepared loaf pan. Sprinkle with half the cinnamon-nut mixture. Repeat. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake 45-50 minutes or until a wooden toothpick near center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing. Makes 1 loaf.
- - - - - - - - - - - - - - - - - - -
NOTES : Dnote: This needs to be made a day ahead of when you want to serve it.
I wasn't quite sure about the marbling directions, but it seems like it is marbled.
I ended up serving Yama's gingerbread iced with cream cheese frosting, and brownies.
* Exported from MasterCook *
Cinnamon-Swirl Bread
Recipe By :Better Homes and Garden/Christmas Baking Dec. 2006/ page 108
Serving Size : 14 Preparation Time :0:00
Categories : Bread Breakfast
Cakes
Amount Measure Ingredient -- Preparation Method
1 1/3 cups sugar -- divided use1/2 cup finely chopped pecans or walnuts -- toasted
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil
Preheat oven to 350 degrees. Grease and flour a half inch up the sides of a 9 x 5 x 3 inch loaf pan. In a small bowl combine 1/3 cup sugar, 2 teaspoons cinnamon and 1/2 cup finely chopped nuts. In a large bowl, mix the flour, the remaining 1 cup of sugar, baking powder and salt. Make a well in the cnter of the flour mixture and set aside.
In a bowl, beat egg with a fork and stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened, batter should be lumpy.
Pour half the batter in prepared loaf pan. Sprinkle with half the cinnamon-nut mixture. Repeat. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake 45-50 minutes or until a wooden toothpick near center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing. Makes 1 loaf.
- - - - - - - - - - - - - - - - - - -
NOTES : Dnote: This needs to be made a day ahead of when you want to serve it.