Reviewed: Oct. 17, 2009

I've made this recipe a couple of times to decide whether or not it should be a permanent addition to our rotation. Well, I decided against it. This bread is good, it just seems like it's missing something and the texture is a bit dryer and more chewy than I usually like.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

This was very tasty. I did make a few minor adjustments. I replaced half the sugar with brown sugar (both in the bread and in the filling) and I replaced a quarter of the flour with whole wheat flour, because I love the way cinnamon and whole wheat taste together. I also made a thin glaze of powdered sugar and milk to drizzle over the top. The only pan I had available was a 9x5, and so my loaf was a little squat, but that's no fault of the recipe's. This was a delicious breakfast treat that I will make again!

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Jaz

Cooking Level: Expert

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 7, 2009

This is really more of a coffee cake than a bread. However, I also found it to be on the dry side. It did taste very good and was great for breakfast. I think next time I'll add some applesauce and see if that helps.

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thefayray

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Reviewed: Sep. 25, 2009

I'm a little disappointed with this recipe. I think it's a little dry and bland. My hubby took one of the loaves to work with him and his co-workers devoured it though! The only change I made was to replace 1/2 of the sugar with brown sugar in the cinnmon mixture. I also did not use the nuts. The batter was a little thick and hard to spread over the top of the cinnamon sugar. I did use 3/4 of the cinnamon mixture in the middle and 1/4 on top since other reviewers complained of the topping falling off.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Apr. 8, 2009

So good! Really nice cakey sweet quick bread with a yummy cinnamon sugar swirl. I didn't change a thing and it turned out great! Yum!

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Amanda B

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

BE CAREFUL///not to overfill....had a problem with them running over...next time i will put less in each....what a mess in oven..put foil down just in case!! Have not tried them yet for taste!Will report back on that.

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mrs. shell

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Reviewed: Mar. 24, 2009

very good, although I did substitute the following, used whole wheat flour instead of white, used cinnamon applesauce instead of oil and I also added in a bananna

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Leslie

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Riverdale, New Jersey, USA

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Reviewed: Mar. 5, 2009

Loved it, family loved it!! Great recipe!!

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Melanie

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Reviewed: Mar. 2, 2009

Wow, really yummy bread with a moist fluffy texture. I followed the directions exactly and will only change one thing next time- use 3/4 of the sugar/cinnamon in the bread and only a 1/4 of it for the tops. I froze one loaf so I will comment later on how it fares,

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SuperMega

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Dec. 19, 2008

Easy to make and tastes great!! Made a double batch for my daughter's Special Needs classroom teachers and helpers!!

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amy beth

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Reviewed: Dec. 3, 2008

This bread was easy to make. Next time I think I would put more of the cinnamon sugar in the middle because some of what was on top just fell off. It didn't really stick that well. The top of the bread rose up in a kind of weird way but the bread still tasted good. I will probably make it again.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Oct. 26, 2008

Overrated.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Sep. 7, 2008

I made as is except added a bit of brown sugar to the sugar/cinnamon mix and did not use all of it. The loaves came out wonderful, not dry at all and I liked the texture. But beware - make sure you have something under your wire racks to catch the mess - maybe I just didn't swirl enough but I lost alot of the topping when I removed them from the pans. Will definately make again.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Sep. 6, 2008

This is a good, not great tasting bread. I did as other reviewers had posted and added a 1/2 tsp of vanilla to the oil/sugar/buttermilk/egg mixture (I halved the recipe for only 1 loaf). I had also followed another reviewers suggestion and didn't use all of the cinnamon & sugar mixture and after tasting the bread I wish I had used as much as the recipe had called for. I will make it again but in the meantime I'll be searching for add-ins to give it a little more taste and moisture.

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BZ Mommy

Cooking Level: Intermediate

Home Town: Creighton, Nebraska, USA

Living In: Cambridge, Minnesota, USA

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Reviewed: Aug. 20, 2008

Delicious, moist, tasted like cinnamon-sugar coated cake donuts. I used half brown sugar for the streusel step, but otherwise followed exact recipe. Will definitely use this one for Christmas and/or gifts!

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javaqueen

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Reviewed: Aug. 7, 2008

I could never get this to turn out right... and I tried making it twice. I really wish it would have been good though because I was craving cinnamon bread.

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everydaycook

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

I made this to use up some leftover buttermilk and I'll definitely be making it again! I only made 1 loaf - half the recipe, because I was out of flour, but it was great!

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Kim

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Branford, Connecticut, USA

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Reviewed: Jun. 16, 2008

I made this for Father's Day for both my husband and brother in law. The verdict from my husband is that it's great. No word from my brother in law yet. I tried it and I thought it was alright. Not overly impressive. I didn't change anything on this recipe. Pretty easy to assemble. Makes a great gift bread. EDITED 08/18/08: I made two loaves of this again today. My husband now tells me this is his favorite bread from this site. This one is a definite keeper.

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