- Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
- Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing. Makes 1 loaf (14 servings).
Nutrition Facts (Cinnamon-Swirl Bread)
- Per serving:
- 217 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 17 mg chol.,
- 113 mg sodium,
- 32 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet