Tender Cinnamon Nut Loaf Recipe

5 2 1
Tender Cinnamon Nut Loaf Recipe
Tender Cinnamon Nut Loaf Recipe photo by Taste of Home
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Tender Cinnamon Nut Loaf Recipe

Read Reviews
5 2 1
Publisher Photo
"This tender bread is delicious along and even better spread with cream cheese or butter," writes Debbie Purdue from her Freeland, Michigan kitchen. "It tastes like you spent a lot of time fussing , but it's made with convenient refrigerated biscuits."
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/3 cup finely chopped pecans or walnuts
  • 1/4 cup sugar
  • 3 tablespoons butter, melted
  • 2 teaspoons ground cinnamon
  • 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk

Directions

In a small bowl, combine the nuts, sugar, butter and cinnamon. Separate biscuits; flatten slightly. Place about 1/2 teaspoon of nut mixture on one side of each biscuit; fold other side over filling. Press edges with a fork to seal. Forming five rows, arrange biscuits folded side down in a greased 8-in. x 4-in. loaf pan. Spoon remaining nut mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Meanwhile, in a small bowl, combine confectioners' sugar and milk; drizzle over warm bread. Cut into slices or pull apart. Yield: 8-10 servings.
Originally published as Cinnamon Nut Loaf in Quick Cooking July/August 2004, p54

Nutritional Facts

1 slice: 154 calories, 7g fat (2g saturated fat), 9mg cholesterol, 217mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 1/3 cup finely chopped pecans or walnuts
  • 1/4 cup sugar
  • 3 tablespoons butter, melted
  • 2 teaspoons ground cinnamon
  • 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  1. In a small bowl, combine the nuts, sugar, butter and cinnamon. Separate biscuits; flatten slightly. Place about 1/2 teaspoon of nut mixture on one side of each biscuit; fold other side over filling. Press edges with a fork to seal. Forming five rows, arrange biscuits folded side down in a greased 8-in. x 4-in. loaf pan. Spoon remaining nut mixture over top.
  2. Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Meanwhile, in a small bowl, combine confectioners' sugar and milk; drizzle over warm bread. Cut into slices or pull apart. Yield: 8-10 servings.
Originally published as Cinnamon Nut Loaf in Quick Cooking July/August 2004, p54

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Reviews forTender Cinnamon Nut Loaf

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Trinny User ID: 7055095 135131
Reviewed Dec. 24, 2012

"Very easy and tasty. Make sure to flatten biscuits before filling."

MY REVIEW
[email protected] User ID: 970349 84830
Reviewed Sep. 19, 2008

"really good and delish!!"

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