I’ve been wanting to make this bread for awhile. A friend gave me some over a year ago and I’ve been thinking about it ever since. I don’t know why it took me so long, but I made it to take with me to Christmas Eve last week, and it was just as good as I remembered. The cinnamon chips are definitely the star of this recipe. Their rich sweetness just seems to melt into and flavor the rest of the bread. The texture is soft, and just a little bit crumbly, and definitely leaves you wanting more. Everyone seemed to really enjoy it over Christmas, and Mike and I had no problem finishing off what little was left. Mike rated it a 4 just out of the oven, but dropped it to a 3.75 at room temperature.
Cinnamon-Chip and Pecan Loaf Cake
1 16oz package Pillsbury nut bread mix
1/2 cup plus 2 Tbsp butter, room temperature
1 cup sour cream
2 large eggs
1/2 cup cinnamon chips
1 tsp ground cinnamon
1/2 tsp ground allspice
Preheat oven to 350 degrees. Butter and flour a 9x5x2 inch loaf pan.
Using mixer beat bread mix (not the package of nuts) and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl and add the remaining 2 Tbsp butter and mix with fingers until moist clumps form (for streusel).
Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, cinnamon, allspice, and nut mixture from package.
Pour batter into pan. Sprinkle with streusel.
Bake about 1 hour to 1 hour 20 minutes, or until tester comes out clean. Let cool in pan for 10 minutes. Turn out onto rack to cool.
Variation: Can make 4 small loaves. Adjust baking time to 35-40 minutes.