Reviewed: Feb. 4, 2009

I made this cinnamon bread a few hours ago and my family is inhaling it. What a great recipe!! The only changes I made was double the streusel topping and swirled half into the bread, and half on top I also tossed in a handful of walnuts. Some reviewers mentioned it overflowing or needing multiple pans, so I baked it in a bundt pan and it came out great. I'm already being asked to bake another!

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Charissa

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

My family loved this recipe. I used half sugar/half splenda and half all purpose flour/half Whole wheat flour. Everything turned out great and we really enjoyed it.

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JENNIFERH

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

I doubled the recipe so that I could serve one and freeze one. I also doubled the topping amount again, so that I could put some in the middle and some over the top. The cinnamon smell and taste was wonderful.

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Shields, N.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Higashikurume, Tokyo, Japan

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Reviewed: Jan. 9, 2009

Really good. I doubled the topping as suggested by others. The bread was very spongy, light tasting. Big hit at my house.

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mama cooker

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

This is THE BEST. I have been making this recipe for over a year now and it always turns out great, whether I make it as a bread of muffins. I use whole wheat flour and sucanat in place of the all-purpose flour and white sugar and it still tastes awesome. Thanks so much for the recipe!

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400luv

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

I baked these in 4 mini loaves and gave them as gifts. Everyone loved them. I reduced the baking time because of the size and it worked out great. I also mixed the dry and wet ingredients separately. I think I may have baked it a tad too long or not used quite enough buttermilk because it was a bit dry, that's why I gave it 4 stars.

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pumpkin5156

Home Town: Oceanside, California, USA

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Reviewed: Dec. 29, 2008

This turned out wonderfully, I brought it to my in-law's house for Christmas brunch and everyone loved it. Someone suggested substituting i cup of milk and two tablespoons sour cream for the buttermilk and it worked great! Thanks!

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Molly

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Reviewed: Dec. 20, 2008

My hubby said "heavenly". Guess he liked it. So did I. I tripled the topping but thought that was a little much. Double would have been better. Definitely sweet, but if you're in the mood for sweet, this is great. Easy to make. Had to cook it about 55 minutes maybe because of all the extra I stuck in the middle. :O) Thanks to the poster.

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Briar

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Reviewed: Dec. 11, 2008

Yummmmm... really good bread recipe, especially since it doesn't include yeast. Only modifications: Mix dry and wet seperately and by hand. Also, I found that a better substitute for buttermilk is 1 cup milk and 2 tablespoons sourcream.

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Morgan

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Reviewed: Nov. 21, 2008

This is an excellent bread,moist and simple to make.I added 1/2 cup each of california golden raisins and dried cranberries as well as doubled the topping.This would make a great bread for Christmas giving!

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Judith

Cooking Level: Expert

Home Town: Williams Lake, British Columbia, Canada

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Reviewed: Nov. 9, 2008

Had my 14 year old grandson make this for the family this gray Sunday morning in West Va. It was sooo easy. He tried both the recommended crumb batch on one loaf and the 3x crumb batch on the second loaf. Everyone agreed the 3x crumb batch was the winner. He used 4 small loaf pans on the second batch. This worked well also.

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Grandy's kitchen

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Reviewed: Nov. 5, 2008

Was a bit crusty/hard on outside and spongy on inside... would have liked it to be a little more bready. I did not mix the wet and dry ingredients separately but next time definitely will.

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Sarah

Cooking Level: Beginning

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Reviewed: Nov. 5, 2008

I did what the other review's said and mix the wet and dry ingredients separately. I also put on 2 1/2 times the topping. It was wonderful! Especially still warm.

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AishaAhmed

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 3, 2008

Delicious!! I made this last night using the milk/lemon juice substitution for the buttermilk and it turned out fabulously! I also doubled the streusel topping as others had suggested and used half of it in the middle of the bread and the other half on top. I think next time I will triple that part because it's sooooo yummy. This will definitely become a much-used recipe in our house.

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Milymo

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

This got 5 stars alround from everyone hear (5 of us). Super quick and easy. Will be making this alot over the winter.

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Joyce

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

I made these into muffins for convience and they came out good, i should've sprayed the papers so they would come out easier, but all in all it was a good idea. My picky 5 yr. old snarffed it up and my hunny ate 3 before they were cool, guess I need to make more!! This is a good "on the go" breakfast, not too crumbly.

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RAYBOLTON

Cooking Level: Expert

Home Town: Elbing, Kansas, USA

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Reviewed: Oct. 17, 2008

I made this bread yesterday and it was a huge success. I used triple the topping and it turned out not too sweet. I also sprinkled some nutmeg in the flour mixture. I will be baking this again soon. oh and I also used the vineger method. I used apple cider and it did not seem to make a differenc thank you for sharing a really good quick bread.

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REDKIMI

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Reviewed: Sep. 24, 2008

I have made this several times now. Like others I mixed the dry ingredients and moist ingredients separately and then combined them. I also tripled the struessel, filled loaf pan half way, swirled in half, filled the rest of pan and swirled in the rest of the struessel. Fabulous!

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LAURA10801

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Reviewed: Sep. 23, 2008

This is a perfect little breakfast or tea bread. Delicately spiced with cinnamon, moist and with a just right sweetness that makes it a good choice as the submitter states, "for a little something beyond the usual to start your morning," or just anytime with a cup of coffee. I liked the idea of doubling the topping, and using half in the center of the loaf, and I was pleased with the results. For those who complained this was dry, boring or bland, my first thought is that it's not the recipe's fault but maybe that they're baking this too long and/or expecting cake. This is a delicious, not too sweet quick bread. Also, for those who thought the topping failed, it does not--this is not a streusel topping, which would include flour. This topping creates a pleasantly sweet, pebbly top. Thanks for sharing the recipe Carol!

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