Cinnamon Sour Cream Snacking Loaf

Total Time: 53 mins Preparation Time: 10 mins Cook Time: 43 mins

Ingredients

• Servings: 8
• 19 1/8 ounces cinnamon duncan hines cinnamon swirl muffin mix
• 1 cup reduced-fat sour cream
• 1 large egg
• 1/4 cup chopped pecans (optional)

Recipe

• 1 preheat oven to 350 degrees. lightly spray a 9x5-inch loaf pan with a spray vegetable oil such as pam, then dust with flour. shake out excess flour.
• 2 set aside the packet of cinnamon swirl and the packet of topping from the muffin mix. place muffin mix, sour cream, egg and 3 tablespoons water in a large mixing bowl. beat with electric mixer on low speed for 30 seconds. stop and scrape down sides of bowl. increase mixing speed to medium and beat 1 more minute. scrape again, if needed. the batter should be well-combined and thick. pour 1/2 - 2/3 of batter into prepared loaf pan.
• 3 knead packet of cinnamon swirl with your fingers several times, then open it and squeeze contents evenly over the batter. with a rubber spatula, spread remaining batter over the batter in the pan. place pecans, if using, in a small bowl and stir in the topping mix. sprinkle the topping over the loaf.
• 4 bake for 43-47 minutes until it springs back when lightly pressed with a finger. remove and put loaf pan on a wire rack to cool for 15 minutes. dust with confectioners' sugar. then run a long, sharp knife around the edge of the loaf pan. remove loaf from pan or serve right from the pan. can be served warm or at room temperature.