Cinnamon Swirl Bread

GREAT recipe. I've made it 3 times this week, it's one I got in a magazine years ago, but misplaced. My family loves it, be sure to use the right sized pan, if you don't, then the bread will be doughy. Also, sometimes it takes mine 45 minutes, other times it takes 50 minutes. Just test it with a toothpick. I always start the timer at the lowest suggested baking time. That way I don't have burned stuff. Also, make sure you have an oven thermometer. I don't like low star ratings because an oven is off, or somebody changed the recipe, or didn't use the right pan size.

Five stars and two thumbs up from me. I made no changes to the recipe other than using an 8x4” loaf pan and after preparing it and tasting it (well, to be honest eating a good-sized slice) I can confidently report no changes are necessary – nothing added, nothing substituted, nothing omitted. You could change this or that if for some reason you felt compelled to, but it wouldn’t make this any better. It’s a pretty loaf, first of all; very inviting. Some baked goods taste better than they look, but this is good from the get-go, and you’d be proud to serve it to “company.” The bread is at once moist, cinnamon-y with a delightfully sugary, crackly top. It's incredibly flavorful, even tho’ there are no flavor enhancers (other than salt) like vanilla, brown sugar or butter. None are needed, nor would they improve the structure or taste in any way. With common pantry staples you are likely to always have on hand, this is one of those recipes you can just get into the kitchen and dig into without sorting through a ton of reviews while making notes of advised tweaks and changes. Mix this up simply following the recipe as it’s written and enjoy.

OMG, this is sooo delicious! I used applesauce instead of oil to lower fat content. The bread is still moist, and good! Thanks for sharing this keeper!

Don't you love the people that change the recipe then rate it 3 stars

This was easy and yummy!! I substituted half of the milk with cinnamon hazelnut refrigerated coffee creamer. That was tasty! When I make it again, I think I'll cut back the sugar just a little since that added quite a bit of sweetness. Also, I need to cook it a little longer, as it was quite doughy in the middle but a little experimenting with my oven should fix that! I didn't wrap it and let it sit overnight, though I know that this does improve quick breads. Thanks for a great recipe with ingredients most have on hand! One more thing...the three star rating given by a previous poster can't really be considered accurate as baking soda and baking powder are two VERY different things and interchanging them would greatly alter a recipe.

This shouldn't be called bread but, rather, coffee cake or sweet bread. But as it is, it turned out really well and is delicious! I made it a 2nd time and increased the eggs to 2, the oil to 1/2 cp butter, decreased the milk to 3/4 cp, and added 1 tsp vanilla. I also added 1/4 cp chopped peanuts to the cinnamon sugar mixture. It turned out better yet! So the original recipe is an excellent basic one to which you can make your own changes. Thanks, Bettina Bryant!

GREAT RECIPE! I make this all the time, and always get compliments for it. It's so easy to make, and the ingredients are so simple. Instead of putting half the batter. I actually divide the batter and cinnamon sugar into thirds and layer it that way. I just think it's prettier. :)

I used brown sugar instead of white for the topping, and increased the cinnamon to 1 tablespoon. This came out very good. I like to eat this topped with "Sunday Best Fruit Salad" (from this site) for breakfast.

An absolute family favorite. I made these into muffins and mini loaves of bread. I also used the vanilla glaze recipe from this site to drizzle over the top. I made these for my daughter's swim meet for snacks, and they were the first muffins to disappear. I also subbed applesauce in for some of the oil, and they turned out moist and delicious.

I make the following changes, as recommended by other reviewers: 2/3 cup of unsweetened applesauce instead of oil, use half brown sugar and half white sugar for the bread, brown sugar instead of white for the topping, and I double the topping. Half of the topping goes inside as instructed, and the other half is mixed with 2 tbsp melted butter and sprinkled on top. I also add 1/4 tsp nutmeg and 1 tsp vanilla extract to each loaf. The bread ends up being moist, sweet, and JUST the right amount of spice. It's absolutely perfect with coffee or earl grey tea. My dad makes me make him two loaves for the freezer whenever I visit!

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. EDIT: This recipe makes 12 beautiful regular sized muffins with high domes. Fill the muffin tins halfway, add a spoonful of the cinnamon/sugar, then divide the remaining batter between the tins. Don't be afraid to really fill the tins, they expand up and don't spill over the edges.

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!

This is the easiest cake ever. It is very clean and fast to do and ULTRA MOISTY! I have done it tons of times already and the only thing I use to change is that I mix brown sugar with the cinnamon instead of white sugar. If you want to go for something 100% sure, go for this cinnamon swirl bread!

I was actually surprised how well it turned out, though I did put more cinnamon in the sugar-cinnamon mixture, just cause I like cinnamon. But the bread itself, was very moist and I ended up eating half the loaf today.

I make this every year for the holidays, so simple and the best. Bake and let it cool, then wrap it in Saran Wrap and let it set overnight. You won’t believe how delicious and moist this is.

This was a great bread to make when you're craving something with cinnamon and sugar but don't feel like running out to the store! It was really good and I will definately make it again, but I think I will have to tinker with it a bit to get exactly what I'm looking for. A great midday snack!

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.

Very good bread and easy recipe! I didn't change a thing (sort of). The only thing I did different that really didn't effect the recipe was I mixed 1/3 cup sugar and 2 tsp of cinnamon (not the ones listed in the recipe, you still need what the recipe calls for). Then sprayed my loaf pan and dusted the bottom and sides with the mixture. It made a crust on the bottom and sides, which left it so yummy. This recipe leaves your taste buds confused on if it is a bread or a cake. I am looking forward to making this again and hoping to put in the vanilla extract, walnuts and possibly a strudel on top.

This bread was a hit! I added 1 t of vanilla to the milk and cut back my 1/3 c sugar to 1/2 c. I prepared it in an 8" round pan. I served this for Saturday breakfast. I was making the second batch less than 2 hrs later! I made a cream cheese frosting at the request of my guys and frosted it while it was still rather warm!!! Made a rabbit hug a hound! This is a regular staple now! I Thank you & my guy's Thank you, Bettina!!

I wanted something that was different from my constant Banana Bread & my Pumpkin Bread! THIS IS IT! Made a double batch in a 13X9 Glass Pyrex. Recipe calls for 1 cup milk. (Tweaker that I am) I did 1 1/2 cups 2% milk and 1/2 cup Buttermilk that I wanted to use up. I put 1/2 of the batter in and covered it with 1/2 of the cinn/sugar topping and then added the rest of the batter on top. Added rest of the topping and swirled with a knife. A M A Z I N G ! 13X9 gone in a day from my teenagers & their friends. This is so good I am going to make it again today per their request. I think I will add 1/3 cup Lt. Brown Sugar to the topping today. New favorite! 10 stars and it makes your house smell amazing!

Wasn't as good as I was hoping, but it did make for a good bed time snack. I didn't have any baking powder, so I added about 1/2 tsp of baking soda and a splash of vanilla. I wanted to substitute buttermilk for the regular, but didn't have any. I really didn't think it was sweet enough...even with all of the cinnamon sugar swirled in, which did give it a nice appearance. My son enjoyed it, so I'm glad I gave it a try. Thanks for sharing.

This turned out really well. I made one to try out for just my husband and myself. Then I made six more for a bake sale our woman's club was having, for these I did add 1/3 c. brown sugar for additional sweetness and a handful of cinnamon chips to the topping which I swirled in. I got a kick out of the person who gave a review here and said it didn't turn out as well as she thought it should be, she then admits she switched out baking powder for baking soda, then knocked off two stars......sheesh, it takes all kinds!

If I had been able to use the exact ingredients I know it would be a 5, so 5 it is. I have to use SPLENDA and it' stil very, very good and quick. I thought it wasn't going to rise at all but it did. Everyone is right, even better the next day.

UPDATE: My last batch came out a little dry and no one really ate that much. I was cleaning out the fridge and just about ready to throw the remaining portion away when I suddenly thought of French Toast. Oh my! So delicious! The cinnamon inside melted as it cooked, so it was ooey-gooey cinnamony on the inside and crunchy toasty on the outside. Just had to post! ORIGINAL: There was no way this was going to make it wrapped in foil overnight. Uh-huh. Nope. Not going to happen. We ate it. We ate it all. Wonderful recipe - a snap to whip up and delightfully moist with just the right amount of cinnamon/sugar mix running through. Didn't change or add a thing. Perfect.

I've made this a few times and I really prefer to replace the 1/3 cup of white sugar for ALL BROWN SUGAR instead. It tastes much better. White sugar makes it kinda plain and boring. That's the only thing I changed and follow the rest of the directions.

This is way too good! Did knock sugar down to 1/2 cup, and didn't use quite as much cinnamon sugar called for (personal preference, trying to be *healthier*) and still very good. Bread was soft inside with a really nice crunch on the outside. Thank you for a great recipe!

This is extremely easy prep wise and it makes you look like a pro! It is also a wonderful gift! Who can resist sweet cinnamon and sugar together!? I will even be so bold to substitute 2/3 C of applesauce in place of the 1/3 C oil! YUMMY!

I love this recipe. It's so easy, even for kids. But I don't know why it is called bread. It's really a coffee cake.

I did change the recipe as I wanted something real sweet. 3/4 white and 1/4 light brown, 1 TBS cinnamon for sugar mix. 1 tsp. vanilla in batter. I used a square baking pan, 350 for 35 minutes. I used 1/3 of sugar mix on first level of batter and the remaining on top. I still swirled the batter prior to putting top level of sugar mix and I dotted with butter but next time I think I will cut in butter sugar mix. AND, I think I will not use the vanilla as I think the addition of brown sugar and so much sugar to boot is flavor enough. I also think this recipe would work well just as is.

An easy to make and tasty recipe. I followed the advice of another reviewer and added 1/2 tsp vanilla to the batter, and used brown sugar (instead of white) for the swirl to intensify the crunch and flavour. I doubled the cinnamon/brown sugar amounts and used half for the swirl; to the other half I added 2 T flour and 1 T butter (blending these ingredients with my fingers), and finally mixed in 2 Tbsp of pecans to make a streusel topping/I patted it on the top of the batter and baked as per directions.

This recipe is soooooo easy and delicious! I added about 2 teaspoons cinnamon and 1/2 tablespoon vanilla to the batter (Vanilla is a MUST in anything sweet!). I also cut the white sugar down to about 2/3 cup. The bread is moist and doesn't need butter slathered on top! Mine tasted like Amish Friendship bread, but it didnt take 10 days!!!

This is fantastic bread! We can never wait to eat it, so it always falls apart when we slice it right out of the oven. I never use veg. oil, ALWAYS butter, softened. SO SO YUMMY!

I'd give this 10 stars if I could. Super easy - and tastes so good the next morning with your coffee. My kids beg for it all the time.

This was delicious. I used brown sugar, cinnamon, and a pinch of nutmeg and cloves to sprinkle in between the layers of batter. I will definitely make this again in the future.

This recipe is so easy and amazingly delicious! I used applesauce instead of oil and the bread was still perfect. Also (because it's what my husband prefers) I substituted brown sugar for the swirl. Lastly I added a tiny bit of vanilla extra to the dough. The bread is moist and slightly dense...perfect for coffee or dessert.

This is excellent. There is no need to add anything to the recipe. Just follow the recipe as written, and you will be in for a treat.

Love this bread!! It is def more like a coffee cake in texture, but it is fabulous!! Thank you soo much for sharing! I made a loaf and brought it to my in-laws and they loved it! hehe! I live in Vienna, Austria, and coffee cakes and bread are a common breakfast item here, so this fits the bill perfectly!! :D I make this bread now on a normal basis to impress friends, family and the husband! :D Thanks again!

If you want to change it make your on copy cat recipe.. I made this just like the recipe called for ,yes I would make again, this is simple way to make it, be great when you wanted it ASP. I been using a yeast recipe.

This was a very nice recipe. I made it exactly as written. At 45 minutes baking, the toothpick test showed it wasn't quite done yet, so I went the full 50 minutes. By then, the outside was a little too done. So the optimal baking time is somewhere in between. But that's quibbling. I enjoyed slices of this, slightly reheated, for a few days' breakfasts. It has a nice cinnamon-sugar taste throughout. Recommended!

Loved this! The batter is almost like a yellow cake mix YUM! I added a little vanilla to the batter and added some brown sugar to the sugar/cinnamon mix. It turned out delish! I made the layers thin so you get a lot of cinnamon sugar all throughout. So good...will definitely bake again. Thanks!

Loved this bread, I did add some applesauce as I do with all my breads...and I did (as I always do) instead of flour and greasing the pan,,,i butter and then dust with cinnamon sugar...YUMMM

Wow! This is so good. I've made 5 loaves so far and it was delicious. I have 7 kids and a picky husband, and all of them liked this. It's quick and easy with ingredients that I had on hand. Thanks for this great recipe!

I made this recipe two ways: exactly as written and adjusted for my 8,000 foot altitude. I did not add or substitute any of the ingredients. Both loaves turned out just wonderful and it's hard to tell one from the other. Letting the loaves sit overnight was the most difficult part, because they smell soooo good!. Cutting in to them this morning yielded a wonderfully crunchy crust and a moist, flavorful interior. Toasted with butter? Fabulous! Next will come French toast a la Santa Fe, which no doubt will be excellent! Thanks, bettina, for this recipe!

Tasted kind of dough like even though it was fully cooked. Even with double topping it tasted lousy. Not sure why so many raved about it. I'll stick to my yeast bread version which blows this away.

Great recipe. My bread did require about 5 additional minutes of baking.

This was really easy and sooo good! I added brown sugar to the crumb mixture to make it extra special. Was great with my morning coffee.

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!

Wonderful! I made these into muffins and they were a hit! Super easy and fast!

This recipe is EXCELLENT! I didn't change a thing to the ingredients! I did allow the bread to cool in the pan and then took it out and wrapped it up. We also ate some of it while it was still slightly warm so it doesn't need to sit overnight either. It was very , very good - my entire family loved it! I will definitely make it again.

I've made this so many times since I've found it here. I love how it uses ingredients that I always have on hand since I'm usually a last minute baker.

This recipe is amazingly easy and quick to throw together! I took some up to a college tailgate and the kids have requested it every week since! I used the brown sugar instead of white sugar for the topping and added a touch of vanilla...yummy!

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!

Wow! I used Almond milk because I had a half gallon and needed to use it. I used brown sugar instead of white and tsp vanilla based on other reviews. Couldn't wait for it to sit for more than an hour, lol. A pat of butter on a still warm slice...heaven! Moist inside and slightly crisp on top from the sugar. I plan to make this quite often.

Yum. After reading some of the other reviews, I decided to add a small box of vanilla pudding to the mix with a splash more milk than the recipe calls for. It did take about 15 more minutes in the oven but worth the wait! It turned out great! I was looking for something easy to pacify my sweet tooth and this fit!

this was really delicious! not to mention simple. i'm a college freshmen and everyone loved it!

It wasn't good.I didn't like it

Prepared as written, made sure I really swirled cinnamon sugar mixture and it turned out good. I have been trying several quick bread recipes recently. I think the oil could be decreased just a bit in most that I have made. Bake time was right on.

YUM, YUM, YUM! Couldn't stop eating it!

I made 2 loaves of this for brunch today--one loaf was gobbled up straight away while it was still slightly warm to raves from the whole family. It is moist and delicious. I'm wrapping the other loaf in foil as per the instructions to see how it is tomorrow. I did make 3 minor changes--one being replacing the white sugar with brown sugar in the cinnamon sugar mixture because I like brown sugar better; adding a tsp of vanilla to the wet ingredients; and adding the zest of 1/2 an orange to the dry ingredients, because I like a hint of orange in my cinnamon treats. I had the same problem mentioned by another reviewer of having the middle cave in on one of the loaves; will try baking it in an 8x8 pan next time to see if that gets around the problem. It does taste remarkably like Amish Friendship Cake, so if you like that, you are likely to enjoy this also.

Followed the recipe exactly...very easy to make but not much flavor. Definitely need to wrap it in foil and let it sit overnight.

I thought the bread tasted delicious. I took the advice of another reviewer and sprinkled some of the cinnamon sugar mixture on top and ended up with it almost burning. Next time I'll stay true to the recipe. I do happen to prefer another cinnamon bread recipe out there that calls for buttermilk instead. So I'm rating this 4 stars in comparison to another bread I like better. However, if I'm out of buttermilk, this will still be a delicious alternative.

This bread is pretty good. I used applesauce instead of oil to make it low-fat. It still turned out moist. Next time I think I'll bake it for less time though, the outside turned out tough and chewy. Otherwise...pretty good!

This bread is so good and so quick and easy to make! I will be making this again thanks

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!

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!

This was VERY good! I'm giving it five stars because not only did it taste good, it was very easy to make too. Simple ingredients everybody has on hand, and doesn't require a mixer either. I messed up and put 2 T. of cinnamon in instead of 2 teaspoons, so I added another 1/3 cup of sugar to that mixture and layered it in 3 times instead of 2. No big deal though, it still turned out great. Thanks so much for this easy, inexpensive and delicious recipe!

Great hit with the WHOLE family ... also travels well for camping we found out. Plus its sooooo EASY! Yum!

Excellent recipe! Crumbly but moist. I added pecans and used brown sugar for the topping. Will make again and again!

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.

This was so easy! I can't wait to try it for breakfast. I had everything I needed in my kitchen. I think next time I will add a few chocolate chips. I love chocolate. This made my house smell wonderful.

This is a really easy, quick, delicious tasting recipe. I was looking for a recipe in the "breads" category that didn't take too long to prepare and this was the one I chose. When I have time I will probably still make a yeast bread, but when I just need to pop something into the oven this is a great recipe.

Excellent flavor--a very pleasant, moist sweet bread w/ more like a "homemade" bread texture (vs. cake-like) that was simple to make. I added raisins.

I think this bread makes a great french toast bread and it is good to eat. Every time I make it I get rave reviews also some times I use margarine or butter in place of the oil and it taste great.

I got a lot of compliments on this when I brought it to a brunch. It's like a moist cinnamon-y coffee cake. I used 1 cup of plain yogurt because I didn't have any milk. I made it the night before. Next time I will experiment using whole wheat pastry flour and adding vanilla, as suggested by others. Try it, you'll like it!

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!!!

This was so easy & came out so delicious, I doubt I'll ever go through the trouble of making cinnamon rolls again. I used brown sugar for the cinnamon/sugar mix & 1T cinnamon, used Splenda for the sugar in the batter, folded in 1/2c raisins (will add 1c from now on), used Egg Beaters, 1/2c Greek yogurt (I'll use regular yogurt next time, as batter was stiff) for 1/2 the milk and 1/3c applesauce instead of the oil. It's a lot of substitutes, but they are just to make it less fattening & more healthy - not a completely new bread. I put 1/2 in an 8"x8"x2" cake pan, sprinkled 1/2 the cinnamon, rest of batter, rest of cinnamon. I swirled it well and baked for 23 minutes at 350* in the toaster oven. Tasted it once cooled and it was great, but I dutifully wrapped it in foil & left it for this morning. I made a powdered sugar/milk/butter/vanilla glaze & topped the re-warmed bread (MWO 30 sec on high). It's moist & chewy & the perfect amount of cinnamon. I will be making this a lot! Thank you for this recipe - it will be handed out many times, I'm sure!

So easy, fast, and delicious! Great with an afternoon cup of tea. Might be good with some raisins tossed in too. I only let it cool for about 20 minutes before slicing. Not sure why the original recipe said to wait overnight. I don't think I could have held out that long!

Very Good recipe. I did add an 1/4 cup of sour cream and I used brown sugar than white.

Super yummy!! This recipe was really easy and made my kitchen smell great. I love these "cook the nite before" recipes. Thanks!

This turned out so good. Easy to make with ingredients that I always have. The only change I made was using half regular sugar and half brown sugar. Will make again.

Thank You, I have tried several recipes for this bread, but this one was delicious, moist, tasty,easy to make, a pleasure to eat. I put in 3 tsps. of cinnamon, as I like it. I will be making it from now on. Love it.

Do not bother making this recipe. You will get a heavy tasteless, loaf of bread if you do. I made two loaves for a brunch and threw them both away. My husband ran to the grocery store for pastries. I was so disappointed with this recipe.

I used whole wheat flour instead of regular flour, and added more sugar and cinnamon. This recipe has now become my family's most favorite breakfast bread!

Turned out very good. I use whole wheat flour and a little extra baking powder. I love my sweet breads.

This turned out good, I loved the swirls of cinnamon through out the bread. If you love cinnamon, this is the bread to make. The only change I will do next time is to do half brown sugar and half white because I thought it was a little too sweet for my taste. The kids loved it and ate almost half the loaf. A definite keeper.

I have made this several times and everyone likes it.

This tastes very good, I've made it twice and the first time I used a loaf pan and the second time I cooked it in a 8x8 pan. I actually preferred it in the 8x8 pan, it tasted more moist and like cake.

This is great. I followed the recipe as written, didn't change a thing. The bonus is; it makes your house smell really incredibly good.

I live on a boat, which means I have a SMALL oven and an even smaller amount of storage space for ingredients for baking. This bread was wonderful, because I was able to use the ingredients that I would have for other things. It tastes great, was simple to make, and a great breakfast bread.

This is a great recipe...Instead of the 1/3 cup of oil, I substituted 1 mashed very ripe banana. We couldn't wait to taste it...It is a very basic, go-to recipe which we will use many times, I'm sure.

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

Very good and easy to make. I have made it twice and the second time I used half whole wheat flour and half all-purpose flour. Turned out great both times!

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.

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.

This was wonderful. My 4 year old just devoured three slices. My 2 year old helped make it and was just tickled to see the 'fruits of her labor'. They had forgotten that we had made it yesterday and it was a big treat for breakfast this morning.

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!

I made this out of boredom bc I had all the needed ingredients. Made absolutley no changes and it turned out wonderful. I'm a professional baker and this tasted better than my bakeries cinnamon bread! Don't add vanilla or brown sugar or anything bc it's great just how it is. Defiatly a keeper and having an infant at home it's very simple to make while he's taking a nap.

I made this bread for my mom who usually doesn't like cinnamon. She loved this though! The only change I made in this recipe was that I had to cut the sugar and cinnamon in half. This bread smells wonderful coming out of the oven. It fills the house with the smell of cinnamon sugar!

Great recipe!! I like to play with recipes and see if I can make them healthier, and this is what I did for this one: I used 1/3 cup of pureed apple pear that I had (I didn't have any applesauce) in place of the oil, I used whole wheat flour and used a little more baking powder to help it rise because of that. I also used 3/4 cup of sugar instead of 1 cup and upped the cinnamon to 1 tablespoon just because I like cinnamon! Thank you so much for posting!!