Mar. 2011 Contours Recipes -Cinnamon Swirl Breakfast Bread

Cinnamon Swirl Breakfast Bread

Recipes courtesy of the cookbook Bite Me; A stomach-satisfying, visually
gratifying, fresh-mouthed cookbook by Julie Albert and Lisa Gnat ($24.95

Prep Time: 30 minutes | Serves 12.

Ingredients:

Listed Below are the two parts of the dish and their ingredients

Bread:

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 tsp. vanilla extract
1 cup sour cream
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt

Cinnamon Swirl:

1/2 cup sugar
1 Tbsp. ground cinnamon
2 Tbsp. melted butter

1. Preheat oven to 325 degrees. Coat a 9x5-inch loaf pan with non-stick
cooking spray.

2. For the batter, with an electric mixer, cream together the butter and
sugar on medium speed until well blended. Add the eggs one at a time,
beating well after each addition. Add the vanilla and sour cream and mix on
low speed for 30 seconds. Using a wooden spoon, stir in flour, baking
powder, baking soda and salt just until moistened and the flour has
disappeared.

3. For the cinnamon swirl, in a small bowl, stir together sugar and
cinnamon.

4. Spoon half of the batter into the prepared loaf pan and sprinkle with
half of the cinnamon sugar mixture. Pour remaining batter over the top.
Sprinkle with remaining cinnamon sugar and drizzle with melted butter.

5. Place the loaf pan on a rimmed baking sheet to catch any drippings. Bake
for 55 minutes. Let cool in the pan 10 minutes before removing. Serve warm.
Serves 12.

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