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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Reviewed: Jun. 24, 2009

substitute for 1 c buttermilk -- use 1 TBSP vinegar and make up the remainder with milk

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jed98002

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Reviewed: Jun. 19, 2009

I am a big fan of cinnamon bread, and let me tell you, this bread is delicious! It is so moist and has just the right amount of sweetness. Like other reviewers, I mixed the dry and liquid ingredients separately, and then combined them just until the dry ingredients were moist. I modified the recipe to make it healthier. I used whole wheat flour, Splenda, applesauce in place of the oil, 1 1/2 tablespoons of lemon juice and 1 cup of milk (I didn't have buttermilk on hand) and I added raisins. The final product was so good. This bread makes a great breakfast bread. I will definitely make it again.

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The Awesome One

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Reviewed: Jun. 13, 2009

This was...different, I guess. It was hard to say whether or not it's actually bread or cake. It came out pretty dense, and the texture was almost rubbery. I mixed dry, mixed wet, then added together and stirred until combined; I did sub applesauce for oil so maybe that was part of it? I don't know...it's edible, but I probably won't make it again.

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Christine

Cooking Level: Expert

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Reviewed: Jun. 9, 2009

Very quick and easy! Delicious the next day toasted. I use only 1/2 C sugar, and add 1/2C of fruit- diced plums, golden raisins, apple chunks are all great- and make it super moist!

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tastytreatsmommy

Cooking Level: Intermediate

Home Town: Turner, Maine, USA

Living In: Le Grand, California, USA

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Reviewed: May 24, 2009

When we first tasted this we thought it bland and just okay. I voted 3 stars, my husband voted 2 stars. However this morning I cut into it to give some to the kiddos and found the cinnamon sugar butter crumb mixture actually swirled in through the center in spots where as the end piece we tried did not. I will make this again however I will I will double or maybe triple the crumb topping and alternate layering the batter with the topping to create a marble effect. Raisins would also be a really terrific addition. I notice comments of the texture of the bread so know that it is that of a muffin not traditional "bread".

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 23, 2009

Great recipe! I followed the advice of mixing dry ingredients and wet ingredients seperately first. I did not use an electric mixer just a spoon and it turned out GREAT. It rose so well and tasted great. I will keep this recipe and definitely make it again and again. Thank you for such a wonderful recipe.

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lovebaking212

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Reviewed: May 20, 2009

I love cinnamon, but thought this was just okay...

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 20, 2009

I made this and doubled the cinnamon crumble recipe, used sour cream instead of buttermilk, and also used 1 tsp. vanilla and 1 tsp. almond extract to give it a little more sweetness! LOVED IT! And the compliments on how great it was also helped! ;)

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b'dAZZLE

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Reviewed: Apr. 20, 2009

I thought this was quite good. I made as stated but did mix the dry and wet ingredients separately first as others suggested. The flavor was very tasty. Thanks!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Apr. 18, 2009

The flavor was great, but the problem I had was that the cinnamon swirl mixture kind of clumped. It baked fine, but it would have been better if the mixture was a little more "loose." Great recipe.

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followthebeat

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

I've made this bread twice now. The first was a disaster because it bubbled over the pan and made quite the mess. The second time I split the batter into two pans and had better results. The bread tastes pretty good, but the texture is a bit rubbery. I'm not sure if I will give it another go or not.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

Amazing!!! I substituted the buttermilk with a cup of skim milk with a tablespoon of vinegar. It came out perfect! Will definetly make it again, yummy!!!

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Christine

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Reviewed: Apr. 11, 2009

This is a wonderful recipe! I made it tonight to have for breakfast company we are having in the morning. The entire house smelled warm and great! Needless to say, my husband tore right into it while it was still HOT and I had to make another one. This will be used again and again. It was not overly sweet and tastes great with a warm cup of coffee.

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