Here's an update to my previous comment: I made this bread, brushing the dough with the beaten egg prior to sprinkling with the sugar/cinnamon/flour mixture, and it is FANTASTIC! That raw egg trick is one I will use over and over! Thanks, PJ! Now, I've recently seen an advertisement for a Strawberry-Banana bread from a major bakery that supplies grocery stores. The next swirl bread I make is going to be done with this KAF bread recipe, and I'm going to use pulverized freeze-dried strawberry powder, as Susan Reid did in the Strawberry Cream Cheese Cookies in The Baking Sheet, Summer 2012, page 10. I realize I could also use a combination of strawberries and bananas, but I prefer my strawberries without other flavors! I think it should work well, and I can't wait to taste this "new" sensation! Thanks again to all of you at KAF who inspire us at home to try new things!

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