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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Reviewed: Mar. 4, 2009

OMG OMG OMG

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Comerio P.R.

Cooking Level: Intermediate

Living In: Glen Spey, New York, USA

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Reviewed: Feb. 25, 2009

This was delicious! Like others I made my own changes to make it healthier but I can guarantee it would get 5 stars with or without the healthy changes. I made it for a breakfast to me for my birthday & my kids were so happy. The only thing is it took more like an hour to bake than 45-50 min so after 45 min I covered it with foil just to make sure the top didn't burn. Best cinnamon bread ever!!!

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love to eat

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Very easy to make, thats always a plus! Also was very good. In the cinnamon sugar mixture I subbed 1/3 cup of brown sugar, it was good but next time I will use regular sugar to see which combo is better. Made the house smell great while it was cooking.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 12, 2009

Really awesome and with so little ingredients. I made a little extra topping (used half brown sugar and half white) and swirled a little raspberry preserves through the middle. This was super moist and delicious and I love how it didn't require butter to make an awesome crumb swirl. I did have to cook it a bit longer than stated probably because I used a glass loaf pan. This will definitely be my go to cinnamon bread. Thanks.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 9, 2009

I loved this recipe! I followed the directions exactly and it turned out perfectly. What's also great is that it's quick and easy and made with ingredients that I already have on hand! I had no problems with the baking- it was completely done in 50 minutes.

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Jessica

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

I thought this was good--not great, but good. I thought the amount of cinnamon was just right. Whenever you have a craving for something cinnamon-y, this will definitely fit the bill. Thank you for sharing!

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KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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Reviewed: Jan. 26, 2009

Had a lot of trouble getting the center to cook in a glass bottom bread pan. Took an extra 20 minutes and it was still mushy. Tasty though.

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Michelle

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Reviewed: Jan. 25, 2009

This recipe was easy!!! At first I was being doubtful tht it wasnt gonna come out good. Reasons why, 1- batter was a little bit, thts why i thought it wasnt gonna rise 2- cinnamon n sugar, i thought i had put a lot between the batter 3- the batter was sweet n had a condensed milk look. I changed the recipe in 2 things. 1st I used 1 TBSP of oil 2. I put a bit of VANILLA EXTRACT as basically all breads have vanilla, so I felt it was missing tht. The only thing tht threw me off was, whn I tooked out the bread teh cinnamon n sugar i had put on the top didnt cooked all of it ...so it was still as how i put it whn i sprinkled it on the top batter. so I had to throw that away...but besides tht the cake was good.. I am definately, baking this cake again, but next time maybe w less cinnamon n sugar!!! Happy BAKING!!!

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annie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jan. 16, 2009

Easy and tasty. This was the first time I made this, and decided to make it a little healthier by using 1/2 wheat flour/1/2 white, brown sugar, added flax seed meal, used applesauce instead of butter, and added the vanilla. It was really good, but next time, I may indulge and just make it the way the recipe is written. This will be a regular bread to alternate with banana bread in our house!

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 12, 2009

This is a great recipe!! I followed the recipe exactly, except I added a little more sugar to the batter.. My family and I love this so much. I can't even count how many times I've made this!

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Jaylah13

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Reviewed: Nov. 17, 2008

So I decided to take this recipe to the next level. Instead of a loaf pan, I used a bunt pan and turned it into a cake. For the final touches, I whipped up a vanilla glaze with some cinnamon, nutmeg and ground cloves mixed in. The result was both very pleasing to the eyes and the taste buds. :-)

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Justin

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Reviewed: Nov. 17, 2008

Delicious Flavor and super easy. My only complaint was that it was not done cooking in the alotted time, so I had to keep putting it back in the oven which took an extra 20 minutes, which resulted in a dry outside moist inside. This was more a loaf to me than a bread.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 16, 2008

im giving this recipe 5 huge stars!!!! i made it spur of the moment bcause my friends were coming over and i had almost all ingredients on hand. i did use 1/3 cup apple sauce instead of oil because all i had was olive oil which is not good for baking. added two tablespoons of melted butter. i only had organic fat free milk so i used that. it came out perfect. everyone raved they said it tasted like entemans!! made the house smell like a bakery. even better the next day slightly warmed with a lil butter. mmmmmmmm. will do this again 4 sure. next time i will do exactly the same but add melted chocolate to the swirl. ill let u know how it turns out.

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babyrock81

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Reviewed: Nov. 8, 2008

I'm not sure what is meant by mixing until moist. I mixed it to just shy of creamy. Also I didn't marble the cinnamon sugar mixture as much as I could have and I think the bread would have turned out better. All in all, the recipe is extraordinarily simple and yeild great bread.

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Tracy

Cooking Level: Intermediate

Home Town: Wrightwood, California, USA

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Reviewed: Nov. 5, 2008

This was good bread, although mine came out a little doughy despite baking it for about 55 minutes. I substituted applesauce for the oil and used a combo. of brown and white sugars for the topping.

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