Serves: 4
Total Calories: 1,342
Preheat oven to 350°. Generously grease and flour four small loaf pans. In a small bowl, stir sugar, cocoa powder and cinnamon until blended and no lumps remain set aside
In a medium bowl, stir flour, baking powder and salt until combined set aside.
In a large mixer bowl at low speed, beat powdered sugar, butter, cream cheese and vanilla until combined. Increase speed to medium and beat until smooth, scraping bowl frequently. Add eggs, one at a time, beating well after each addition. Decrease speed to low. Add flour mixture alternately with evaporated milk, beginning and ending with flour mixture beat well. Spread about one-eighth of the batter (about 3/4 cup) into each baking box. Sprinkle evenly with one-fourth of the sugar-cinnamon mixture. Divide remaining batter among loaf pans. With a knife tip, cut through batter twice to marble spread top evenly. Bake for 53 to 58 minutes or until a wooden pick inserted in center comes out clean. If loaves begin to brown too quickly, cover with foil after about 35 minutes of baking. Cool in pans on wire racks for 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.
High Altitude Adjustments: At 6,000 feet, add 2 tablespoons all-purpose flour.
This Cream Cheese Swirl Loaf recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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