Reviewed: Nov. 5, 2009

Loved this bread! We have an amish store near us that makes this bread. We love the bread but not the prices so I wanted to make this myself. It was so easy and tastes great. I did add a little more cinnamon and sugar because we love things sweet. It is exactly like the one sold at the amish store...well done on this recipe!

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MEMERY

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Reviewed: Nov. 3, 2009

This was fantastic! I added goldlen rasins to the batter. This is like a coffee cake. It's great with coffee.

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ELBE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Nov. 2, 2009

I followed the recipe to a T and yet something felt missing. The cinnamon flavor was great but it wasn't rich enough. Maybe I'll try butter instead of oil next time.

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toenacious

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Reviewed: Oct. 23, 2009

This is incredible bread (more like coffee cake really)! I made mine in a bundt pan and it turned out amazing. I only had to cook it for about 30 minutes. I subbed the applesauce for the oil and was surprised how light and airy the texture was. Many times when using applesauce the texture gets rubbery, even when I am careful not to overstir. But not this time! My kids love it! I used turbinado (sugar in the raw) for the swirl mixture. I also used 1/2 brown sugar and 1/2 turbinado sugar for the bread. (I very rarely use white sugar for anything). We ate ours about 10 minutes after it was out of the oven. This recipe is definitely a keeper!! I may try to sub in some splenda next time to cut down on the sugar and calories.

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nursekris

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

I am a huge fan of yeast breads and was not expecting much of this, and really for my taste it is a little too sweet and cake like. HOWEVER, it is a huge hit at every gathering I bring it to when I just don't have time to have yeast breads rise, and it makes the BEST FRENCH TOAST EVER when it is a couple days old--I'm talking good enough that I made a loaf cut it in half and set it out for 3 days just for sunday brunch! It is a little mild flavor, so I recommend adding a little more cinnamon and/or something else to jolt it up--I like ginger in the main batter about 1 tsp fresh grated as ginger and me are best friends!

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sugarandspite

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Reviewed: Oct. 5, 2009

Very easy to make and delicious. It was just a little bit too sweet for my taste, but otherwise great recipe. The only thing I added was a splash of vanilla.

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JELENAP

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Reviewed: Sep. 10, 2009

yum, yum, yum!!! This bread is so easy to make and it comes out great. My husband is a bread lover, so when i'm wanting to score some extra points i just whip this one up! Maybe I'll try subbing the oil for applesauce next time.

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amcguin

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Reviewed: Sep. 4, 2009

I found that the batter of this was quite thick, too thick to swirl..the flavour was OK, but could have used a icing sugar glaze poured over top while warm maybe?

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beaker1121

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Reviewed: Jul. 19, 2009

We thought this was very good, but just a tad bit on the bland side. I don't know if it's because of the lack of butter in the recipe or what, but it just tastes like it's missing something. Still a good bread though,

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jcheerMIVA

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA

Living In: Flushing, Michigan, USA

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Reviewed: Jul. 16, 2009

Everyone that has tried the recipe has fall in love with it. The one thing that I do different is 1/8 c of brown sugar and 1/4 c of white instead of 1/3 c white sugar.

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liberty

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Reviewed: Jun. 10, 2009

Cooked for a little over 50 minutes. I used applesauce instead of oil (same amount), used 1/4 c of white and 1/4 c of brown sugar instead of 1/3 c of white sugar, and covered it the last 30 minutes with foil. This was so easy and the SO and I really enjoyed it!

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PinkKerryLea

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Reviewed: Jun. 9, 2009

This bread was so easy to make. I did have to bake mine much longer than the recipe said to get a toothpick to come out clean, but it still turned out really moist and delicious. The hardest part was waiting overnight to eat it. I will make this again!!! My husband has requested that I add raisins next time, and judging from other reviews, it'll be great!

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ChefSleppy

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Reviewed: Jun. 3, 2009

I wanted to make raisin cinnamon bread so bad but thought I had ran out of yeast. So I tossed in some raisins at the end must of been at least 2/3 cup. My cousin was coming over for breakfast the next morning. So I followed this recipe using unbleached bread fl & at least a 1/2 of the fl I used w.w., I used aluminum-free baking powder, & half & half for the milk. The next morning I used this loaf for French toast with the mix I had (2/3 cup half & half, 4 eggs, 2 Tblsps pure maple syrup, 1 tsp. vanilla, pinch salt) I didn't need to add anything to it it was soo amazingly good just like that. The only thing that stopped me from eating it was getting too full. My cousin was so impressed too. We both thought we were in heaven when we ate this.

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debra1986

Cooking Level: Expert

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Reviewed: May 30, 2009

I made this for my family and they loved it. My boys are always eager to try any new recipes I may make and they absolutely loved this one. I did follow some of the other reviewers suggestion and added a 1/4 cup of brown sugar it came out great. The top of the bread had a nice golden brown look with a nice crisp taste. I recommend this recipe 100%.

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Melissa

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Reviewed: May 25, 2009

Excellent! Followed the recipe exactly. I love the flavor and the consistency and texture. It's perfection! Thank you!

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MIA900

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Reviewed: Apr. 30, 2009

I messed up and didn't see that it was supposed to sit overnight. I didn't have anything else to serve for breakfast and my hubby was dying to have some (the house smelled sooo good!) so he ate it after it sat for 10 minutes. I used brown sugar for the topping and then after it sat ten minutes, I made a cinnamon roll glaze and poured over it. He said it was wonderful.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Mar. 20, 2009

This recipe is so easy to make, not to mention delicious! I was having weekend overnight guests and wanted to try this recipe on my family beforehand. The first loaf was gone in no time, and the other loaf went just as quickly when I served it for brekfast for my guests. This bread is a keeper in my house.

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CAROUSEL58

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Reviewed: Mar. 18, 2009

A good consistency, but pretty bland. I think next time I'll use brown sugar for the batter and some vanilla.

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LABO_87

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

May I recommend: make it as written. Indulge a little and use the oil. I made this for the first time tonight... since I already made one successful banana bread to share at work tmrw, I decided to try to play with this one. Instead of using applesauce, I used a baby food (pear & strawberry granola). Now, I know you're thinking I'm an idiot. The flavors really don't come through in the bread, but I think it completely messed up the texture. And what is a quick bread with weird texture? Really, I'll update tmrw if it's significantly different... otherwise, I think it might make a good French toast (set out to dry up a bit) or just toasted. I'll try again. It definitely has potential if you follow it correctly, I think! ***Update: my coworkers loved it. They loved that it was low-fat and thought it was tasty. I guess it's just the texture that really throws me... if texture isn't a big deal to you... then try a pureed fruit in place of the oil. Also, i forgot to mention I used buttermilk. =)

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Mar. 15, 2009

Freaking bomb! I added about 1/4 cup brown sugar into the swirls. My boyfriend and I ate it before the night was over and he has been begging me to make it again since.

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goskategirl

Cooking Level: Expert

Home Town: Morgan Hill, California, USA

Living In: Santa Clara, California, USA

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Cinnamon Swirl Bread

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