Vanilla Spice Bread
We've been making a lot of this since I first invented it about a year ago. We experimented a lot with multiple parameters and we found the following to be very important:
Use DARK brown sugar. Light brown sugar isn't as good.
You can use oil or butter, but there's no discernible difference and since oil is cheaper, we use oil.
High-gluten flour makes for a more satisfying loaf, but you can use normal flour. Or add a little extra gluten yourself.
Finally, for a softer loaf replace all the water with milk (for a final milk volume of 1 1/4 cup milk).