Quick Coffee Bread

This is a variant entry, not a standalone recipe: it only tells you how to alter the formula printed immediately above it in the book. Everything below assumes you have that parent recipe in hand.

• Find the parent recipe first"Same as above" refers to the entry immediately preceding this one, which supplies the remaining ingredients and the method. Without it the instruction is unusable, so locate the recipe directly above before shopping or mixing.
• What "quick" means hereIn a book of this period "quick" bread means chemically leavened with baking powder or soda rather than raised with yeast. That matters for handling: once the liquid meets the leavening the batter should go into the pan and into the oven without delay.
• The liquid swap is the hingeHalf a cup of milk comes out and the formula calls for five eggs, shifting the liquid toward egg; by how much depends on how many eggs the parent recipe already used. Expect a richer, more custardy loaf than the base, and a surface that browns faster from the extra yolk.
• Egg size has changedEgg size -- eggs of the period are generally reckoned a little smaller than a modern large egg, so five may correspond to slightly fewer modern ones. If the batter looks slack, four large eggs plus one yolk is a reasonable substitute.
• The cinnamon toppingThe original gives no quantity. Two tablespoons granulated sugar to one teaspoon ground cinnamon covers a standard loaf or an 8-inch square pan; scatter it over the surface just before baking so it sets into a crust rather than dissolving into the batter.
• Oven temperatureThis entry gives none, and it cannot be supplied from the text; follow the parent recipe. Where that calls for a "moderate oven," the usual modern reading is somewhere in the 350-375F range. Test with a skewer rather than by the clock.
• Watch the topWith five eggs and a sugar topping the surface can colour well before the centre is set. Tent loosely with foil once the crust is deep gold.