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)
-
Place a rack in the center of the oven and preheat the oven to 350
degrees. -
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. -
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. -
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. -
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