Cinnamon-Orange Swirl Bread Recipe

5 1 2
Cinnamon-Orange Swirl Bread Recipe
Cinnamon-Orange Swirl Bread Recipe photo by Taste of Home
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Cinnamon-Orange Swirl Bread Recipe

Read Reviews
5 1 2
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1/2 cup butter-flavored shortening
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon 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

Directions

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 9x5-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.
Originally published as Cinnamon-Orange Swirl Bread in Country Extra September 1998, p49

Nutritional Facts

1 slice: 206 calories, 9g fat (3g saturated fat), 34mg cholesterol, 204mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter-flavored shortening
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon 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
  1. 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 9x5-in. loaf pan.
  2. 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.
  3. 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.
Originally published as Cinnamon-Orange Swirl Bread in Country Extra September 1998, p49

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delowenstein User ID: 3766053 18211
Reviewed Nov. 28, 2009

"I love recipes such as this! I recall making this bread and it has been a part of my recipe collection ever since! Dawn E, Lowenstein"

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