Reviewed: May 7, 2012

very delish! i wasnt sure about it so i did half the recipe and used both white and brown sugar on top and put in muffin pan extremely quick and easy thx!

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Reviewer:

katp0488

Reviewed: Mar. 1, 2012

This is one of my go-to dessert bread recipes. It's super easy to make and absolutely delicious; I always double or triple the recipe because it disappears so fast. I have to cook mine for closer to an hour for it to be set in the center. For a low-fat version, you can substitute applesauce for the vegetable oil, and for a richer, tastier version, substitute melted butter. Minus the cinnamon-sugar, the recipe is an excellent base batter for any type of quickbread: chocolate chip, flaked coconut, walnut, cranberries, chopped apples -- the sky's the limit!

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Reviewer:

sarah

Reviewed: Feb. 20, 2012

I liked this recipe, but it wasn't my favorite.

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Reviewer:

baker525

Cooking Level: Beginning

Home Town: Manassas, Virginia, USA

Reviewed: Feb. 17, 2012

Oh my gosh, so so delicious and moist. I didn't change anything except increase the cinnamon sugar by one-half. Next time, I'll stick with the original amount, and put 2/3 of it on the inside. The sugar on top was good and crunchy, but fell off very easily and made it hard to eat without making a huge mess. I'd rather have less on top. To the commenters who say this is not a bread - this is a quick bread. Such as banana bread and zucchini bread. EDIT: I made this a second time, doubling the recipe and baking in a 9"x13" cake pan and it turned out just as good. Maybe better, because you eat it on a plate like a slice of cake, so it's less messy.

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Reviewer:

MSelvidio

Cooking Level: Expert

Living In: Olympia, Washington, USA

Reviewed: Feb. 8, 2012

This was just ok for me. The recipe is simple and it turned out fine. But it seemed like it was missing something. It was a little on the dry side for me.

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Reviewer:

favabeens

Cooking Level: Expert

Reviewed: Jan. 30, 2012

Really good and easy. I didn't have any milk, I only had heavy cream so I used that instead and the bread came out delicious....probably has alot more fat and calories, but defintely worth it. If I make it again, which I'm sure I will I will absolutely use the heavy cream instead of the milk.

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Reviewer:

rudysfavorites

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Cooking Level: Expert

Living In: Danbury, Connecticut, USA

Reviewed: Jan. 25, 2012

I thought this was good. And most people have everything they need at home to make this. Fast and easy.

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Reviewer:

Hatty

Cooking Level: Expert

Living In: Sulphur, Louisiana, USA

Reviewed: Jan. 21, 2012

My three year old son and I made this for breakfast this morning and it was easy and delicious. With the snow coming down outside our window and warm buttery slices of this bread, it made for a cozy morning!

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Jan. 17, 2012

This just wasn't good. I am a whiz with sweet breads and this one just didn't come together. Watched it like a hawk so not to overcook, but it came out hard, dry and crusty. Won't be making again.

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Reviewer:

Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

Reviewed: Jan. 16, 2012

I added raisins and chocolate chips to it once and it was great! The next day, I made the recipe again (doubling it) and added raisins and white chocolate chips. With this batch I made muffins and a loaf of bread. Delish and so easy!

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