I thought this was very good, will continute to make it, and have shared the recipe with several friends. The first bread I made the other night with my niece-I supplied the majority of the ingred, but my sis did not have enough sugar for the topping. I had to refrigerate the batter until she came home. I tripled the sugar mixture, put about 2/3 in the middle and the rest on top. I tried it at 300 for 1 hr..this did not work. It overflowed in the pan, and took longer than 1 hr. I made this again in MY oven on Fri, except this time I think I had a little too much butter in the sugar topping and it was 'sticky'. I dropped by 1/2 spoonfuls on the batter for the middle, (didn't swirl it this time) then again on top. This came out real well. Next time I might make more, and just try to spread it over..(the BF really liked this part!) Also, per BF request, I made a confectioner's sugar glaze and spread that over the remaining half of the loaf (BR has eaten 1/2 already). I did have slice of both of them, and thought the flavor was VERY good! I toasted my slice this morning. Thank you for a very good recipe (the original)! I usually don't like when people feel the need to change up poster's recipes, but I think the additon of the sugar mixture in the middle defintely pumps this up!
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