Cinnamon Roll Breakfast Bread
If you like add-ins, you can add a cup of raisins and/or nuts to the batter. Pecans or walnuts would be a lovely nut to add.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
- 1 cup milk
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 and 1/2 cup all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 3.4 -ounce box instant vanilla pudding
- 1 and 3/4 cup sugar
- dash of salt
- 1 cup chopped pecans optional
- 1 tsp vanilla
- 1 c confectioners' sugar
- 1 to 2 T milk
Prepare loaf pan with non-stick spray. Preheat oven to 325 degrees F.
Combine wet ingredients, then add dry ingredients. Mix until just combined. Do not over mix or bread will be tough.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes then remove from loaf pan and cool on wire rack.
Mix together glaze ingredients and stir until smooth. Pour over hot bread in pan and glaze will sink into bread. Drizzle glaze over cool cake and the glaze will stay on top.
Store in an airtight container up to five days.
Recipe original from Paula at Call Me Pmc © 2012 – 2013 CallMePMc.com – All Rights Reserved "All recipes and images are original and the sole property of CallMePMc.com © 2012-2013, with all rights reserved. Other than linking to a page or pinning an image only on Pinterest (complete recipe is not allowed to be copied to Pinterest or any other site), Call Me PMc asks that you do not copy or otherwise use images or original recipes for any other purpose. If you would like to use any of my pictures you must first contact Call Me PMc and get express written permission. Use of this site automatically constitutes your agreement to these terms."