This is the best Cinnamon Raisin Bread recipe I have ever tasted. Ever. (Oh, yeah, I left out the walnuts as we aren't big on nuts baked IN things around here.) The guys thought it was the best, too. It is wonderful just eaten out of hand, but it is also particularly tasty toasted warm in the morning: the choice of toppings: Mark, butter; Matt, butter; Alex, butter and cinnamon sugar; myself, a little bit of cream cheese. I am thinking a little smear of peanut butter would work nicely as well. 
The recipe was easy, the dough absolutely lovely to work with, the smell of cinnamon, sugar, yeast, etc. intoxicating, and while it made two loaves, I hid the second in the freezer before they knew there were two so that it would last longer.
Tomorrow will finish it all off, then I need to decide: do I dare make it again so soon? Definitely a treat. Definitely a keeper. Buy the book and make this one even if you don't make anything else!
Nancy, Cathy, Audrey, Jessica, Melissa, Sarah, Di, Leslie, Margaret and I are baking and posting every other week to better fit into our schedules. If you would like to see their Cinnamon Raisin Walnut Bread, click on their names and visit their sites in the next few days, or you can visit the main group and marvel how they are so far ahead of us. We'll get there...Slow and Steady.
Our next challenge: Cornbread, found on pages 150-153. It will be posted here in two weeks.