The main benefit of this sweet bread is the speed with which it can be made. If you need bread for your dinner and haven't started anything rising, this bread can be whipped up and thrown straight into the oven.
We've made this since at least as far back as our stay in Shoreline with Jonathon and Erika. They came up in conversation the other night during a hangout and I thought I would post the recipe in case others would like to experience them. We highly recommend them (partly because most of the mixing takes place the night before and therefore the mornings are easier). Our cookbook tells us that this recipe comes from the 1896 Fannie Farmer Cookbook.
