I made this recipe as written, plus a little butter in the slow cooker as others had suggested. The flavor was very good and it couldn't have been easier to fix, but it turned out very dry (I had to use gravy on mine, which I never do). Next time I'll definitely add some chicken stock to keep it from drying out.

Reviewed On: Oct. 23, 2009

This was a great recipe; I've been looking for a poppy seed bread that wasn't lemon based and was glad to find this recipe. I was a little concerned when I saw how thin the batter was, but it baked into a very light, moist bread. I thought the bread itself was plenty sweet, so I left off the glaze (I'd suggest only using the glaze if you intend to use this recipe as a dessert). For those of you who have had trouble finding the butter flavored extract, try the cake decorating section of Michaels, Hobby Lobby, or Wal Mart.

Reviewed On: Sep. 10, 2009

I made these to take to a friend and, after trying them, decided they weren't good enough to take. I followed other reviews and changed the flour to 2 cups and doubled the caramel mixture. These were WAY too sweet--the crust layer was incredibly sweet and grainy. I was so disappointed. I usually try a recipe twice before writing it off, but I don't think I'll give this one a second chance.

Reviewed On: Feb. 22, 2009