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1
Preheat oven to 350 degrees.
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2
Lightly spray a 9x5-inch loaf pan with a spray vegetable oil such as Pam, then dust with flour.
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3
Shake out excess flour.
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4
Set aside the packet of cinnamon swirl and the packet of topping from the muffin mix.
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5
Place muffin mix, sour cream, egg and 3 tablespoons water in a large mixing bowl.
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6
Beat with electric mixer on low speed for 30 seconds.
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7
Stop and scrape down sides of bowl.
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8
Increase mixing speed to medium and beat 1 more minute.
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9
Scrape again, if needed.
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10
The batter should be well-combined and thick.
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11
Pour 1/2 - 2/3 of batter into prepared loaf pan.
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12
Knead packet of cinnamon swirl with your fingers several times, then open it and squeeze contents evenly over the batter.
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13
With a rubber spatula, spread remaining batter over the batter in the pan.
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14
Place pecans, if using, in a small bowl and stir in the topping mix.
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15
Sprinkle the topping over the loaf.
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16
Bake for 43-47 minutes until it springs back when lightly pressed with a finger.
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17
Remove and put loaf pan on a wire rack to cool for 15 minutes.
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18
Dust with confectioners' sugar.
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19
Then run a long, sharp knife around the edge of the loaf pan.
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20
Remove loaf from pan or serve right from the pan.
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21
Can be served warm or at room temperature.
