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Loaf Bread: Sour Cream Cinnamon Loaf

Source of Recipe

(from pages 438-9 of The Dinner Doctor)


List of Ingredients

Vegetable oil cooking spray, for misting the loaf pan
Flour, for dusting the loaf pan
1 package (19.1 ounces) cinnamon swirl muffin mix (Duncan Hines)
1 cup reduced-fat sour cream
1 large egg
1/4 cup pre-chopped pecans (optional)



Recipe

1. Place a rack in the center of the oven and preheat the oven to 350 degrees.
2. Lightly mist a 9-by-5-inch loaf pan with vegetable oil cooking spray, then dust it with flour. Shake out the excess flour. Set the loaf pan aside.
3. Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and 3 tablespoons water in a large mixing bowl. Beat with an electric mixer on low speed for 20 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer 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.
4. 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.
5. 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.