Sour Cream Cinnamon Loaf

Sour Cream Cinnamon Loaf

Makes 1 loaf

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)

  1. Place a rack in the center of the oven and preheat the oven to 350

  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.

Ann Byrn The Cake Mix Doctor