Cinnamon Swirl Bread & Cranberry Butter
Ingredients:
2 cups flour
1 ½ cups sugar, divided
½ cup pecans, chopped
2 t. cinnamon
1 t. baking powder
½ t. salt
1 egg
1 cup milk
1/3 cup vegetable oil
Instructions:
Preheat oven to 350 degrees. In a small bowl, combine ¼ cup sugar, nuts and cinnamon; reserve. In a large bowl, combine remaining 1 ¼ cups sugar, flour, baking powder and salt. In another bowl, beat egg, milk and oil together. Slowly add this mix to dry ingredients. Stir just until moistened but still lumpy. Pour half the batter into a greased loaf pan. Sprinkle half the cinnamon nut mixture on top of batter then repeat with remaining batter and cinnamon mix. Using a knife, swirl the batter in a circular motion to marble. Bake bread for 45-50 minutes until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes then remove from pan. Serve with cranberry butter.
For Butter:
2 sticks butter, softened
3 T. powdered sugar
2 T. cranberry preserves
Instructions:
Beat butter with an electric mixer unitl creamy. Beat in powdered sugar and preserves. Serve creamy at room temperature or cover and chill.
