I posted that to CLBB after making it. The recipe in the book is Fresian Sugar Loaf, but sugar cube bread would make it easier for most to remember. What makes it special is that you crack the sugar cubes into smaller pieces (or use lump sugar if you have it), toss those with cinnamon and then fold it into the bread dough. When the bread bakes, you get diffused cinnamon with some ribbons possible and pockets of melty cinnamon sugar. Makes great cinnamon toast -- such a treat.
I had made the bread before, and was trying to replace the recipe after a computer crash. I was trying the basic idea with a scone recipe. That almost worked, but needs a bit of tweaking. Beth's description is spot on.