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Cinnamon-Orange Swirl Bread

 Cinnamon-Orange Swirl Bread
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!
16 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 1/2 cup butter-flavored shortening
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups 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


  • 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.
  • 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.
  • 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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Cinnamon-Orange Swirl Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 206 calories, 9 g fat (3 g saturated fat), 34 mg cholesterol, 204 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.