Cinnamon Swirl Quick Bread

A "quick" bread is so nice to bake because of the ease and simplicity of not needing yeast. This one is great for breakfast with fruit and tea, and the extra loaf freezes beautifully for future needs. Blessings...

Recipe:

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1/2 cup vegetable oil

2-1/2 cups sugar, divided

2 cups low-fat buttermilk

2 eggs

1 tablespoon ground cinnamon

2 tablespoons finely chopped pecans

1. In a large mixing bowl, combine flour, baking soda and salt.

2. In a small bowl, combine oil and 1-1/2 cups of the sugar.

3. Add buttermilk and eggs to the oil and sugar mixture; mix well.

4. Stir this mixture into the dry ingredients just until moistened.

5. Fill two greased 8" x 4" loaf pans about one-third full.

6. Combine the cinnamon and remaining sugar; sprinkle half over the batter.

7. Top with remaining batter and sprinkle with remaining cinnamon-sugar.

8. Swirl batter with a knife and sprinkle 1 tablespoon nuts over each loaf.

9. Bake in a 350 degree preheated oven for 45-55 minutes or until a toothpick inserted near the center comes out clean.

10. Cool in pans for 10 minutes before removing to a wire rack.

Tip: For ease in removing the bread from the pans, run a bread and butter knife around the perimeter of the pan to loosen, then using a spatula, lift the bread up from the bottom of the pan. Carefully turn the bread out onto the rack to cool completely. Place unused loaf in a freezer bag for storage in the freezer.