*  Exported from  MasterCook  *
 
                           CINNAMON RIBBON BREAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           Holiday
                 Snacks                           Desserts
                 Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4   c            All-purpose flour
    2 1/2   ts           Baking powder
      1/2   ts           Salt
      3/4   c            Butter or margarine
    1 1/4   c            Sugar, divided
    3                    Eggs
    1 1/2   ts           Vanilla extract
    1       c            Dairy sour cream
    2       ts           Cinnamon, ground
      1/2   c            Pecans, chopped
 
   Preheat oven to 350 degrees F. Combine flour, balking
   powder, and salt in a small bowl until well blended.
   In a large bowl, beat butter and 1 cup of the sugar
   until creamy and light. Beat in eggs, one at a time
   and vanilla until well blended. Beat in flour mixture
   and sour cream, alternately, beginning and ending with
   the dry ingredients. In a small bowl, combine
   remaining 1/4 cup sugar and the cinnamon. Spoon about
   one third of the batter into greased and floured 9 x
   5-inch loaf pan. Sprinkle with one third of the
   cinnamon mixture. Repeat with remaining batter and
   cinnamon mixture until all is used up. Sprinkle the
   top of the bread with pecans, pressing them in
   slightly with your fingers. Bake 50 to 55 minutes, or
   until a wooden pick inserted in the middle comes out
   clean. Cool bread 10 minutes in the pan on a wire
   rack. Remove from pan and cool completely on rack.
   
   Yield: 1 loaf Preparation Time: 15 minutes Baking
   Time: 50 to 55 minutes
   
   Recipe from: Parnets magazine, November 1986
  
 
 
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