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Cinnamon Bread I
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 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.

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