Good, definitely wants to be toasted. But I'm still puzzled by the baking soda. According to http://www.kingarthurflour.com/tips/quick-bread-primer.html it seems to be a very small amount, and in the non-acid environment it shouldn't even work! I don't have the patience to experiment, but have you ever tried the recipe without the baking soda, or with (double-acting) baking powder instead? Curious minds want to know!

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