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Cinnamon-Nut Bread

3.5 by 4 people
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  • Makes: 14 servings
  • Serving Size: 1 slice
  • Yields: 3 loaves
  • Prep: 25 mins
  • Cool: 26 hrs 10 mins
  • Bake: 45 mins to 50 mins 350°F for 5 3/4-inch pans, 55 to 60 minutes for 9-inch pan

Cinnamon-Nut Bread



  1. Preheat oven to 350 degrees F. Grease and flour the bottoms and 1/2 inch up the sides of three 5 3/4x3x2-inch loaf pans or a 9x5x3-inch loaf pan; set aside. In a small bowl, stir together 1/3 cup of the sugar, the nuts, and cinnamon; set aside.
  2. In a large bowl, stir together the remaining 1 cup sugar, flour, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
  3. Spoon half of the batter into the prepared pans. Sprinkle with half of the nut mixture. Top with the remaining batter and the remaining nut mixture. Using a narrow metal spatula or table knife, cut down through batter and pull up in a circular motion to marble.
  4. Bake in the preheated oven for 45 to 50 minutes for 5 3/4-inch pans (55 to 60 minutes for 9-inch pan) or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks. Wrap and store overnight before slicing.

From the Test Kitchen

Cranberry-Nut Bread:

Prepare as directed, except stir 3/4 cup coarsely chopped fresh or frozen cranberries into batter.

Blueberry-Nut Bread:

Prepare as directed, except stir 3/4 cup fresh blueberries into batter.

Nutrition Facts (Cinnamon-Nut Bread)

    Per serving:
  • 227 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 17 mg chol.,
  • 122 mg sodium,
  • 35 g carb.,
  • 1 g fiber,
  • 20 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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