Skip to main content New<> this month
Get the Allrecipes magazine
Cinnamon Bread I
Reviews:
December 25, 2002

With small modifications, this is a great recipe. First of all, since it's a quick bread, you MUST mix the dry and wet ingredients separately. Do not beat the batter for three mintues; instead, mix the dry and wet ingredients lightly until the batter is just combined. Keep in mind that the struesel is not a topping...it sinks into the cake. I doubled the struesel (using brown sugar instead of white) and sprinkled some in the middle of the loaf. Also, consider using something bigger than a loaf pan, or else place a cookie sheet one rack lower than the loaf pan to catch the "drippings." Would probably be beautiful in a bundt pan.

  1. 1049 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars