This was very good and so easy. I did milk/vinegar version. I did double the topping and crumbled half in the middle of the loaf. I used half brown and half white sugar in topping as well as dough. I mixed sugar and cinnamon together and sugared my pan instead of flouring it. No problems with sticking at all. And this bread get more moistured the more it sits in fridge. Thanks for rec.

For the directions, I didn't follow them exactly. I mixed wet and dry separately, then combined together (always do this with any quick bread!). I doubled the topping and used brown sugar for it instead of white. Put half of it inside the bread and half on the top. I also used the milk/vinegar combo instead of buttermilk. As for the taste and texture - it's pretty good. A nice amount of cinnamon and the bread is very moist. I would probably bake it 40-45 minutes next time as the crust came out a little dry. I had no problems with the loaf sticking (sprayed the pan with cooking spray) or with overflow (although I did put a cookie sheet underneath just in case). In fact it did rise but not enough to go over the top of the pan, but that might of been my baking powder/soda. Overall, a good bread I would make again, with a few tweaks.

HELPFUL TIPS AFTER MAKING THIS FOR SEVERAL YEARS: Worried that other reviewers said this was bland but needed to rid of the buttermilk, so i tried this anyway. Here's what I did and it came out w/much love from my family. First, Grease pan. Definitely mix dry first then liquids in separate bowl. Hand mix only until ingredients are mixed!!! For topping: I doubled it replacing white sugar w/brown sugar. Put half of it in the middle, swirled that. Put the rest on top. GREAT STUFF esp. when you run into one of the swirls. Next time I will DEFINITELY triple the topping (half in middle, rest on top). My husband HATES sweet things (never eats frosting or sweets), and think it will by no means make it sweet but give a NORMAL amount of swirl in a "cinnamon type bread" you get at the store. Update: I ran out of buttermilk and instead used 1T of lemon juice and filled the rest of the cup with milk and it came out the same (also an acceptable substitution). Raisins also work well in the recipe but not needed.

We enjoyed this bread. Thanks

I read several of the reviews before baking this loaf and took the advice given. I altered the recipe slightly to be 3/4 c white sugar and 1/4 c brown sugar. This worked out really well! I also doubled the cinnamon sugar crumble, layering dough>crumble>dough>crumble YUMMY!

a little bit too sweet, i'll have to cut back on the sugar next time but i doubled the topping recipe and used a knife to create the marbled cinnamon texture. finding an icing recipe to top it off would make this perfect.

For a wonderfully yummy bread, follow the advice of the top reviews and you will not be disappointed. This bread will be going into my college-bound son's care packages!

I followed the recipe except for doubling the topping and putting half of it in the middle of the bread. My husband liked it...I thought it was okay.

i tried this recipe for my boyfriend and he and i both love it!!!

Easy and delicious! I followed the recipe exactly, but doubled the topping. Thanks!

I made this last night and it was wonderful. I put in a little extra cinnamon for extra cinnamon taste. Delicious..Thanks for the recipe

I followed the other reviewer's suggestions but the topping needs to be tripled. It's an ok recipe (I gave it four stars anyway), but I doubt I'll make it again without trying other recipes first.

Very easy and super moist. My husband loved it!

This was pretty good. Nothing outstanding to me, but a nice quick cinnamon bread.

Super moist bread with great flavor. It was much better right out of the oven rather than the next day at room temp. I doubled the topping and mixed it through the bread.