Recipe - Cinnamon Ribbon Bread

2 Three fourths cup Allpurpose flour
2 One half teaspoon Baking powder
One half teaspoon Salt
Three fourths cup Butter or margarine
1 One fourth cup Sugar, divided
3 Eggs
1 One half teaspoon Vanilla extract
1 cup Dairy sour cream
2 teaspoon Cinnamon, ground
One half cup 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 One fourth cup sugar and the cinnamon. Spoon about
one third of the batter into greased and floured 9 x
5inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini