Reviewed: Nov. 8, 2009

Loved this bread! I doubled the streusel topping, per other reviewers, putting half in the middle and half on top, and subbing brown sugar. I used half ww and half ap flour, and subbed 1/3 c applesauce for the oil. Mixed teh wet and dry ingredients separately and baked in a Bundt pan for 50 minutes, and it was absolutely perfect! The texture was exactly what I would expect from a quick bread. The house smelled wonderful while it was baking, and the end result was very tasty, just sweet enough, with a little crunch from the streusel. Thanks!

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TTBALLARD

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Reviewed: Nov. 4, 2009

I love this recipe and make it frequently.

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Stephanie K

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Reviewed: Nov. 3, 2009

This is simple and fast to make. I also always have all the ingredients on hand. This is my go to recipe when I want to bake but not run to the store. The best part is it tastes good too!

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

I couldn't taste the struesel on top. Maybe double that. Tasted like any other quick bread you can get out of a box. I wouldn't make again.

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Sugarcrazed8

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Reviewed: Oct. 16, 2009

My attempt at this came out great! I had no problems at all. I seriously hope this is not the case for all the rest of you, as it will make your clothes seriously shrink if it works out...it did to me.

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Oct. 9, 2009

The bread really smelled 5-star. As for taste and texture wise, we had mixed reviews! I made this last night after reading most reviews and made the following changes: - • Double topping mixture but eventually found no need as there were plenty (even with middle-swirling of batter). • Used fingers to evenly layer topping mixtures to avoid sinking and then swirled with fork and it worked well! Just ensure topping is not too heavy... • Used 1 tbsp of vinegar and top the rest with milk to make a cup. • Used spatula to mix dry and the wet ingredients separately and slowly before combining them like some others. The bread rose beautifully high after 45 minutes of baking in a 9x 5 loaf pan (no need to divide into 2 pans like others unless they use smaller loaf pans) and mine did have the desired “marble effect”… after above efforts. Sadly, hubby could not even finish his small piece served warmed last night as he found the texture “weird” and not at all like breads… it was more like a hardened cake! I, on the other hand, fairly enjoyed its’ crispiness but found the “bread” to be rather bland in taste. It tasted worst the next day. Sorry, will not be making it again.

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LilyLoves2Cook

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

very tasty, I added some nutmeg, and some powder-sugar glaze. "delish"

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jackientash

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

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Reviewed: Oct. 2, 2009

I love this bread, it is very dense. It's almost more like a pound cake. I bake in a bundt pan and always double the filling (putting 1/2 in the middle of the batter and 1/2 on top). I also normally do a simple glaze. After greasing the pan with butter I dust with cinnamon sugar which creates a tasty crunchy exterior.

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AnnasBananas

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 1, 2009

Absolutely love this bread! I have tried some of the suggestions listed and find that the original directions make the best loaf. I make this once a week and the kids call it "mom's good bread". Love it.

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mysuns

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I think these would make better muffins than bread. The texture and taste is more like a muffin.

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dael

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

Hella good. You've got some latitude but whatever you do, it's great. Again, hella good.

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Throwback

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Reviewed: Sep. 20, 2009

This was a big hit. I doubbled the cinnamon, butter and sugar like others had suggested to make more of the swirl. I think next time i would triple it, great bead.

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Amber

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Reviewed: Sep. 11, 2009

Very Yummy! I followed other reveiws and doubled the cinnamon, butter and sugar...also i changed it to 1/2 brown sugar and 1/2 splenda. for the topping i used brown sugar! delicious!

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AmiA

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Reviewed: Sep. 10, 2009

This is a favorite in our home. It's quick, easy, moist and delicious. I don't change anything with the recipe and always use fresh buttermilk.

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Nina

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: New Ipswich, New Hampshire, USA

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Reviewed: Aug. 19, 2009

The recipe worked well with whole wheat flour, but I did add an extra 2 tablespoons of milk (the vinegar trick is good!). I took another reviewer's advice and made extra topping; some was poured in the middle of the batter and some put on top. Also, I didn't have enough vanilla left, so I substituted some almond extract (which is pretty good - adds a little nutty aftertaste.)

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miracles2004

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Reviewed: Aug. 11, 2009

Amazingly good!

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Mel

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Reviewed: Aug. 9, 2009

I was really excited about this recipe, and followed other reviews by adding the extra ribbon of cinnamon and streusel. I even added a light sugar drizzle on top. Sadly, I do not think I would make it again. It did not have the flavor I was hoping for.

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hazelspeck

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Reviewed: Jul. 30, 2009

I was out of the usual fruits to make a sweet bread and tried this one morning for breakfast. My family and I loved it and I continue to make it for them as an inexpensive treat.

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REMARTI1

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Reviewed: Jul. 30, 2009

I love quick bread and am an avid baker but I really did not like this recipe. It had a strange consistency and was not worth eating even with double strusel topping.

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Courtney

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Reviewed: Jul. 5, 2009

I had read the reviews after I put the bread in the oven. I was dissappointed after reading the reviews because I thought my bread was not going to be good. After baking the bread, I took a bite and and was happily surprised! The bread was lightly sweet and moist, not rubbery and dry like the comments. I followed the recipe except I used fat free milk and a dash of rice vinegar. I decided not to put the strusel on top. Baked it in a glass loaf pan for about 60 min. It was wonderful! I will defiinately use this recipe again.

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Laurie

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