Cinnamon-Orange Swirl Bread

1/2 cup butter-flavored shortening
1-1/4 cups sugar, divided
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons grated orange peel

In a mixing bowl, cream shortening and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until moistened.

Pour half the batter into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine cinnamon, orange peel and remaining sugar; set 1 tablespoon aside for the topping.

Sprinkle remaining sugar mixture over batter. Carefully top with batter. Cut through batter with a knife to swirl.

Sprinkle with reserved sugar mixture. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Makes 1 loaf.