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Orange Cinnamon Swirl Bread

 Orange Cinnamon Swirl Bread
"This bread is scrumptious," assures Nancy Means, Moline, Illinois.
6 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1/4 cup butter-flavored shortening
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 egg
  • 1/3 cup sour cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel


  • In a small bowl, cream shortening and 1/2 cup sugar. Add the egg,
  • sour cream and vanilla; mix well. Combine the flour, baking powder,
  • baking soda and salt; stir into creamed mixture just until
  • moistened.
  • Pour half of the batter into a 5-3/4-in. x 3-in. x 2-in. loaf pan
  • coated with cooking spray. Combine the cinnamon, orange peel and
  • remaining sugar; set aside 1-1/2 teaspoons for topping. Sprinkle
  • remaining cinnamon mixture over batter. Carefully top with remaining
  • batter; cut through batter with a knife to swirl. Sprinkle with
  • reserved cinnamon mixture.
  • Bake at 350° for 30-35 minutes or until a toothpick comes out

2 of 2

Orange Cinnamon Swirl Bread (continued)

Directions (continued)

  • clean. Cool for 10 minutes before removing from pan to a wire rack.
  • Yield: 1 mini loaf (6 slices).
Editor's Note: Batter may be divided between two 5-1/4-in. x 2-1/2-in. x 1-3/4-in. loaf pans; bake for 20-25 minutes.
Nutritional Facts: One slice equals 266 calories, 11 g fat (4 g saturated fat), 42 mg cholesterol, 259 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.