SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cinnamon Swirl Bread for 16

Makes: 16 servings Yield: 1 loaf
Prep 25 mins Rise 30 mins Bake 350°F 30 mins
Cinnamon Swirl Bread for 16
Ingredients
  • 3/4  cup  milk
  • 1  egg
  • 3  tablespoons  margarine or butter
  • 3  cups  bread flour
  • 3  tablespoons  granulated sugar
  • 3/4  teaspoon  salt
  • 1 1/4  teaspoons  active dry yeast or bread machine yeast
  • 1/3  cup  chopped walnuts or pecans, toasted
  • 1/3  cup  packed brown sugar
  • 1 1/2  teaspoons  ground cinnamon
  • 1  tablespoon  margarine or butter
  •  Sifted powdered sugar
Directions

1. Add the first 7 ingredients to bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar, and cinnamon. Set aside.

3. On a lightly floured surface, roll dough into a 14x9-inch rectangle. Spread with 1 tablespoon margarine or butter and sprinkle with filling. Starting from both short sides, roll up each side into a spiral toward the center. Place, rolled side up, in a greased 9x5x3-inch loaf pan. Cover; let rise about 30 minutes or until nearly double.

4. Bake in a 350 degree F. oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent over browning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar. Makes 1 loaf (16 servings).

From the Test Kitchen
  • Bake and cool bread. Do not dust with powdered sugar. Wrap in foil and place in large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Place foil-wrapped frozen bread in a 300 degree F. oven for 25 minutes or just until warm. Serve as above.
Nutrition Facts (Cinnamon Swirl Bread for 16)
  • Servings Per Recipe 16,
  • cal. (kcal) 171,
  • Fat, total (g) 5,
  • chol. (mg) 14,
  • sat. fat (g) 1,
  • carb. (g) 26,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 145,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe