Orange Cinnamon Swirl Bread Recipe

Orange Cinnamon Swirl Bread Recipe
Orange Cinnamon Swirl Bread Recipe photo by Taste of Home
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Orange Cinnamon Swirl Bread Recipe

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"This bread is scrumptious," assures Nancy Means, Moline, Illinois.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter-flavored shortening
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 1/3 cup sour cream
  • 1/2 teaspoon 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

Directions

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 5-3/4x3x2-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 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.
Originally published as Cinnamon-Orange Swirl Bread in Cooking for 2 Winter 2005, p31

Nutritional Facts

1 slice: 266 calories, 11g fat (4g saturated fat), 42mg cholesterol, 259mg sodium, 38g carbohydrate (0 sugars, 1g fiber), 4g protein.

  • 1/4 cup butter-flavored shortening
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 1/3 cup sour cream
  • 1/2 teaspoon 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
  1. 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.
  2. Pour half of the batter into a 5-3/4x3x2-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.
  3. Bake at 350° for 30-35 minutes or until a toothpick comes out 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.
Originally published as Cinnamon-Orange Swirl Bread in Cooking for 2 Winter 2005, p31

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