Cinnamon Nut Bread

I have little time to scribe anything today about this recipe, but it's quite delish and tastes every bit like a perfect bread to make on an Autumn or winter day. Easy and quick, hope you enjoy it too!

Ciao!

Cinnamon-Nut Bread

{Holiday Baking of Better Homes and Garden Magazine, pg 76}

1 1/3 cups sugar

1/2 cup finely chopped, toasted pecans

2 tsp cinnamon

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 egg, lightly beaten

1 cup milk

1/3 cup veg. oil

Preheat oven to 350. Grease a 9 x 5 x3 inch loaf pan. Set aside. In a small bowl, stir together 1/3 of the sugar, the nuts, and cinnamon; set aside.

In a large bowl stir together in the remaining 1 cup sugar, flour, baking powder, and salt. Make a well in center of flour mixture, and add egg, milk, and oil. Combine until just moistened.

Spoon half the mixture into prepared pans and sprinkle half of the nut mixture over. Top with the remaining batter and pull up in a circular motion to marble.

Bake in the preheated oven for 40-50 minutes or until the middle of the loaf is just barely set. Cool in pan on wire racks for 10 minutes. Remove from pan and cool completely on wire racks. Wrap and store overnight before slicing.