1/4 cup sugar
1/3 cup chopped toasted walnuts*
1 1/2 tsp ground cinnamon
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup unsalted butter, softened
1 1/4 tsp vanilla extract
3/4 cup whole milk
1 cup powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp whole milk
3 tbsp chopped toasted walnuts*
|my prep space|
1 Heat oven to 350 degrees F. Spray 8x4-inch loaf pan with cooking spray. Combine all filling ingredients in a small bowl.
2 Whisk flour, baking powder, baking soda and salt in a medium bowl.
3 Beat 1 cup sugar and butter in a large bowl at medium speed 3 minutes or until light and fluffy. Beat in egg and 1 1/4 tsp vanilla until smooth and well-blended. At low speed, beat in flour mixture in 3 parts alternating with the 3/4 cup milk, beginning and ending with the flour mixture.
4 Spread one-third of the batter in the pan; sprinkle with half of the filling. Top with half of the remaining batter, spreading gently. Sprinkle with remaining filling. Spread with remaining batter. Gently run thin knife through the batter to swirl.
5 Bake 50 to 55 minutes or until golden brown and skewer inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.
|still in the pan|
|the finished product!!|
*To toast the walnuts, place them on a baking sheet. Bake them at 350 degrees, for 6 to 8 minutes or until pale brown and fragrant. Cool before handling.
Bonus info for you:
Per slice: 235 calories, 7 g total fat, 3 g protein, 40 g carbohydrates, 25 mg cholesterol, 130 mg sodium, 1 g fiber.
Note: The pictures are all mine, but the recipe is courtesy of an article I snipped out of the Cooking Club magazine.