This was quite good and I found it didn't need butter or glaze for my taste. Although, serving with a bit of apple butter added a nice fall touch. I made it as written with the exception of using brown sugar instead of white for the swirl portion. After 45 minutes a toothpick came out gooey but before 50 min it was completely done, so that nearly caught me off guard. I layered three times as it said and the top layer of swirl got a little crunchy which was hard to cut without cracking. The next day it had softened and cut easily. The bread was a little more cake-like than I had expected but not too sweet. A bite of the bread without any swirl tastes a little like plain yellow cake to me. I would probably swirl in the top layer next time just for appearance's sake. I stored on the counter in an airtight dish and it's still moist after two days.1-31-12: I made this with avocado instead of butter and flax/water instead of egg. Still very good but not as moist and a little more dense. But no, it wasn't green :)
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6 users found this review helpful
This was quite good and I found it didn't need butter or glaze for my taste. Although, serving...