Shelly's Recipe

SOUR CREAM CINNAMON LOAF

Category: Quick Breads

1 pkg cinnamon swirl muffin mix (Duncan Hines)
1 cup sour cream
1 large egg
1/4 cup pre-chopped pecans (optional)

Preheat the oven to 350. Lightly spray a loaf pan with cooking spray, and then dust it with flour. Shake out the excess flour. Set the loaf pan aside.

Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and 3 tbsp water in a large mixing bowl. Beat on low speed for 20 seconds, scraping down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat 1 minute longer, scraping the side down again if necessary. The batter should be well combined and thick. Pour half to two-thirds of the batter into the prepared loaf pan.

Knead the packet of cinnamon swirl with your fingers a few times, then open it and squeeze the contents evenly over the batter. With a rubber spatula, spread the remaining batter over the top. Place the pecans, if using, in a small bowl and stir in the topping mix. Sprinkle the topping over the loaf.

Bake the loaf until it springs back when lightly pressed with a finger, 43 to 47 minutes. Remove the loaf pan from the oven and place it on a wire rack to cool for 15 minutes. Dust with confectioners sugar. Then, run a long, sharp knife around the edges of the loaf and serve warm slices right from the pan, if you wish.