Cinnamon Nut Loaf Recipe
Cinnamon Nut Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Lois also uses her bread mix to create this beautiful breakfast loaf swirled with cinnamon and nuts and topped with a sweet and simple icing. -Lois Fleming, Monroeville, Pennsylvania
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 3-1/2 to 4 cups Shortcut Bread Mix
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 cup warm water (120° to 130°)
  • 1 egg
  • 3 tablespoons butter, melted, divided
  • 1/4 cup sugar
  • 1/4 cup chopped nuts
  • 1-1/2 teaspoons ground cinnamon
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Directions

In a bowl, combine 1 cup bread mix and yeast. Add water, egg and 2 tablespoons butter; beat until smooth. Stir in enough remaining bread mix to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
On a floured surface, roll dough into an 18-in. x 8-in. rectangle. Brush with remaining butter. Combine sugar, nuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a sort side; seal edges. Place seam side down in a greased 9-in. x 5-in. loaf pan. Place a heat-proof bowl on work surface; fill half full with boiling water. Cover bowl with a baking sheet. Place loaf pan on baking sheet; cover and let rise for 20 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack. Combine icing ingredients; drizzle over loaf. Yield: 1 loaf.
Originally published as Cinnamon Nut Loaf in Quick Cooking January/February 1999, p22

  • 3-1/2 to 4 cups Shortcut Bread Mix
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 cup warm water (120° to 130°)
  • 1 egg
  • 3 tablespoons butter, melted, divided
  • 1/4 cup sugar
  • 1/4 cup chopped nuts
  • 1-1/2 teaspoons ground cinnamon
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  1. In a bowl, combine 1 cup bread mix and yeast. Add water, egg and 2 tablespoons butter; beat until smooth. Stir in enough remaining bread mix to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
  2. On a floured surface, roll dough into an 18-in. x 8-in. rectangle. Brush with remaining butter. Combine sugar, nuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a sort side; seal edges. Place seam side down in a greased 9-in. x 5-in. loaf pan. Place a heat-proof bowl on work surface; fill half full with boiling water. Cover bowl with a baking sheet. Place loaf pan on baking sheet; cover and let rise for 20 minutes.
  3. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack. Combine icing ingredients; drizzle over loaf. Yield: 1 loaf.
Originally published as Cinnamon Nut Loaf in Quick Cooking January/February 1999, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCinnamon Nut Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review