Cinnamon Swirl Bread for 24
- Add the first 7 ingredients to a 2-pound 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.
- Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar, and cinnamon. Set aside.
- Divide dough in half. On a lightly floured surface, roll each half into a 14x9-inch rectangle. Spread one rectangle with 1 tablespoon margarine or butter and sprinkle with half of the filling. Starting from both short sides, roll up each side into a spiral toward the center. Repeat with remaining dough rectangle, margarine and filling to make a second loaf. Place, rolled side up, in two greased 9x5x3- or 8x4x2-inch loaf pans. Cover; let rise about 30 minutes or until nearly double.
- 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 overbrowning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar. Makes 2 loaves (24 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 24)
- Per serving:
- 171 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 14 mg chol. ,
- 145 mg sodium ,
- 26 g carb. ,
- 1 g fiber ,
- 4 g pro.