Reviewed: May 12, 2007

A little bland and not very moist. Not terrible though.

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bluebelles

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Reviewed: Apr. 11, 2007

This is a divine loaf, more cake than bread. The topping does tend to sink so I'll follow the advice of others and place it in the middle next time. I also made my own buttermilk: 1 teaspoon vinegar to 1 cup milk.

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cinn-amynz

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Reviewed: Mar. 29, 2007

I really liked this cinnamon bread. I baked it in a slightly smaller loaf pan, so I baked it for about five more minutes. I thought the strength of the cinnamon flavor was perfect.

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MrsGrill

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Reviewed: Mar. 7, 2007

The cinnamon flavoring was a little weak. Had to use a cup of milk with 1 T. lemon juice instead of buttermilk. Bread turned out a little dry for my taste.

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JENNerAsian

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 5, 2007

This is the bread I make when I have no suitable fruits or vegetables on hand. The cinnamon does just fine on its own. I love it!

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gigerbopper

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Reviewed: Mar. 3, 2007

Did I make the same bread others have raved about? I followed the recipe exactly except I substituted butter for margarine in the topping. The bread stuck to the pan, and it appears that most of the "topping" sank to the bottom. It didn't really taste much of cinnamon, and it left an oily feel in my mouth after I ate it. I would NOT make it again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 1, 2007

This bread was pretty good! My only problem was that it took sixty-four minutes instead of the stated fifty. It tasted great, though, and it was well worth the wait. Thanks.

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 28, 2007

Really good recipe. I didn't have my loaf pan so I tried it in a 9x9 and it came out tasting wonderful... but a little dry. So, I tried it again and just added a little more vegetable oil and half of an 8oz. package of cream cheese. Came out super good. I also added a little more cinnamon than the recipe called for. Just family preference. Great recipe. Easy and tastes so good!

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"Sparkles"

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Reviewed: Feb. 7, 2007

Very good recipe. Quick, easy, and tasty to beat. The exact same recipe is on the Old Farmers Almanac web site under Aunt Bee's Cinnamon Bread. The only difference being to use white vanilla instead of dark.

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BRNTTST

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Reviewed: Feb. 6, 2007

This turned out moist but I think it needs more cinnamon flavor and definitely more stuff on top. I was scared because the batter was so runny that it wasn't going to bake right but it turned out the perfect consistency.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jan. 14, 2007

Good bread, very easy to make!

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CHARITY545

Cooking Level: Intermediate

Home Town: Amboy, Indiana, USA

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Jan. 12, 2007

This bread is so moist and yummy, plus, it's a dream to get out of my loaf pans!

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LARAANNE

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Reviewed: Jan. 9, 2007

Fantastic!! Sure it will be a family favorite.

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Robyn

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Reviewed: Dec. 11, 2006

Added extra cinnamon, and the kids gobbled it up at breakfast! Big hit!

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TROUBLEINA

Cooking Level: Expert

Home Town: Dale City, Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Dec. 10, 2006

wonderful with a good cup of coffee!

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Nathalie

Cooking Level: Beginning

Home Town: Port Credit, Ontario, Canada

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Reviewed: Dec. 4, 2006

Great recipe! I halved this and made a slightly smaller loaf, which I added chopped pecans to. I also added 1/4 tsp b. powder. I did not, however, half the topping. I actually added a tablespoon of brown sugar and a handfull of chopped pecans! It was so pretty and perfect with tea and coffee! I'll be using this one again and again.

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Leslie T.

Cooking Level: Intermediate

Home Town: Antlers, Oklahoma, USA

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Dec. 2, 2006

I like this bread but my husband isn't a huge fan.

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LAURAMELINDA

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 21, 2006

Excellent texture and taste. I added 3/4 cup toasted coconut and everyone loved it. I doubled it and baked it in a 9 X 13 pan and had it as a coffee cake instead of a loaf. Will be making again!!

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jowolf2

Cooking Level: Intermediate

Living In: Lillooet, British Columbia, Canada

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Reviewed: Nov. 9, 2006

This bread is excellent, definately a crowd pleaser. I followed the recipe except that I doubled the topping and used brown sugar instead of white. Also, I added extra cinnamon. Very good and so EASY!

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