I hope I am not posting this twice, I seemed to have a computer glich when I tried to post it the first time. I made this bread yesterday and we had it for breakfast today. It tasted good and had a great cinnamon flavor, but was a bit dry. I used one cup of whole wheat flour and 2 cups of King Arthur AP as suggested in an early comment. When I mixed the dough before rising I had to use my dough hook on my stand mixer to finish mixing. After rising I again used the dough hook to mix in the baking powder and cinammon chips. No way could I have spooned the dough into the pan as the recipe says to do. Could the whole wheat flour be why my batter was so dry? Overall, I would say any of my bread doughs tend to be drier than what the recipe indicates it will be. Why would this be?

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