Friday, April 13, 2007

Yummy breakfast

This recipe came from and sounded like an easy Spring morning breakfast to me. I couldn't wait for it to cool completely, so I had to eat my piece with a fork. I thought I might take it to work tonight to share, but having it last that long is questionable... :o)

Cinnamon Swirl Bread

1/3 cup sugar

1/2 cup finely chopped pecans, toasted

2 teaspoons ground cinnamon

1 cup sugar

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/3 cup cooking oil

Preheat oven to 350 degrees.

Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.

Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.

Combine 1 cup of sugar, flour, baking powder, and salt.

In a separate bowl, beat egg. Then, stir in milk and oil.

Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion. Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

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