Apple-Cinnamon Swirl Loaf

1 pkg active dry yeast
1 1/4 cups very warm water
1 egg
1 pkg (1-layer-size) white cake mix
1 tsp salt
3 3/4 cups flour
2 1/2 cups apples, chopped and peeled
1/3 cup sugar
1/3 cup pecans, chopped
2 tsp cinnamon
1/4 cup butter, melted

CONFECTIONER'S ICING
light cream
1 cup confectioner's sugar, sifted
1/2 tsp vanilla
dash salt

In bowl dissolve yeast in 1-1/4 cups warm water (115-120 F) Add egg, cake mix and salt, beat until smooth. By hand, stir in enough flour to make a soft dough. Knead on floured surface until smooth (dough will be sticky) Place in greased bowl; turn once. Cover, let rise until doubled in bulk, 1 1/4 hours.

Punch down, divide in half. Cover, let rest 10 minutes.

Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8-inch rectangle. Brush surface of dough with some of the butter. Sprinkle with half of the apple mixture. Starting a short end, roll as for jelly roll. Seal side and ends. Place in a greased 8-1/2x4-1/2x2-1/2-inch loaf pan. Brush top with more butter. Repeat with remaining dough, filling and butter.

Cover, let rise in warm place until doubled (1 hour)

Bake in 375 F oven for 30-35 minutes. Remove from pans; cool. Drizzle with Confectioner's icing (recipe follows) Sprinkle with chopped pecans if desired. Makes two.

CONFECTIONER'S ICING: Blend enough light cream into 1 cup sifted confectioner's sugar to make of spreading consistency. Blend in vanilla and salt.Author: unknown