肉桂吐司麵包 - 蔓越莓核桃

The cinnamon toast coating is perfectly balanced—sweet but not cloying—and the cranberries give it a nice tart pop that I wasn't expecting. I've already eaten half the loaf in two days, it's that good toasted in the morning.

The walnuts add such a nice crunch against the soft, cinnamon-y bread, and the cranberries keep every bite from being too sweet. I’ve already gone through half the loaf just snacking on it.

I wasn't sure about fruit in cinnamon bread, but the tart cranberries balance the sweet cinnamon perfectly. The loaf is moist and the walnuts give it a nice texture without being overpowering.