5 ounces ground cinnamon
1/2 cup oil
3 tablespoons margarine
1/4 cup white sugar
1/4 teaspoon lemon zest
2 teaspoons vanilla extract
4 eggs
1/3 cup vegetable oil
2 eggs
Preheat oven to 350 degrees F (175 degrees C). Unwrap cinnamon sashes. Cut 1/2 cup of dough into pieces and place them in two separate greased 9-pound loaf pan, one with cinnamon sashes and the other without. Place one piece of cinnamon sash at the outer edge of the loaf pan inside the pan to keep it from getting sticky.
Thoroughly grease the top of bread pans with vegetable oil.
Heat 1 tablespoon margarine in a separate tablespoon hot water canner. Make sure margarine does not stick to pan or foil. Place filling inside pan and brush top with 3/4 cup vegetable oil. Pour fruit syrup over filling and top with another piece of cinnamon sash.
Cover with foil and bake at 350 degrees F (175 degrees C) for 35 minutes. Transfer to another loaf pan. Place on thin rack to cool in pan for 10 minutes before removing foil and returning to warm oven.
Meanwhile, in a large saucepan combine sugar, lemon zest, vanilla and eggs. Bring to a slow, stirring, but do not boil.