03For topping, mix butter with oats, brown sugar, 1/4 cup flour and 1/4 teaspoon cinnamon. Split topping between the two pans. Bake for 50-60 minutes, or until toothpick in center comes out clean. Cool in pan on rack for 15-20 minutes, remove bread from pan and cool completely.
04I personally like this bread cold from the refrigerator, but my husband likes it room temperature. To each their own. I usually freeze the second loaf to have another time, allowing to thaw on counter overnight before serving the next day.