Orange Cinnamon Swirl Bread

• 1 package Duncan Hines cinnamon swirl muffin mix
• 1 egg
• 23 cup orange juice
• 1 tablespoon orange zest
• 12 cup confectioners' sugar
• 2 -3 teaspoons orange juice
• 1 teaspoon orange zest
• quartered orange slice, for garnish (optional)

1. Preheat oven to 350 degrees.
2. Grease and flour a 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
3. FOR BREAD: combine muffin mix and contents of topping packet from mix in large bowl.
4. Break up any lumps.
5. Add egg, 2/3 cup orange juice and 1 Tablespoon orange peel.
6. Stir until moistened, about 50 strokes.
7. Knead swirl packet from mix for 10 seconds before opening.
8. Squeeze contents on top of batter.
9. Swirl into batter with knife or spatula, folding from bottom of bowl to get an even swirl.
10. DO NOT COMPLETELY MIX IN.
11. Pour into pan.
12. Bake at 350 55-60 minutes or until toothpick inserted comes out clean.
13. Cool in pan 10 minutes.
14. Loosen loaf from pan.
15. Invert onto cooling rack.
16. Turn right side up.
17. Cool completely.
18. FOR ORANGE GLAZE:place confectioners sugar in small bowl.
19. Add orange juice, 1 teaspoon at a time, stirring until smooth and desired consistency.
20. Stir in 1 teaspoon orange peel.
21. Drizzle over loaf.
22. Garnish with orange slices, if desired.
23. TIP: If glaze becomes too thin, add more confectioner sugar.
24. If glaze is too thick, add more orange juice.

cinnamon, egg, orange juice, orange zest, sugar, orange juice, orange zest, orange slice

Taken from www.food.com/recipe/orange-cinnamon-swirl-bread-40052 (may not work)