Very good bread. I doubled the recipe to make 2 loaves. Smelled awesome while cooking and the family could not wait for it to cool off before eating it! Thanks for the recipe.

Reviewed On: Sep. 19, 2009

My bread was a bit dry, but it was my own fault. I tried to make it healthier by using applesauce for oil, decreased the sugar to 1 cup, and used 2 cups whole wheat flour/1 cup white. In an attempt to recover from the dryness I topped the bread with glaze/frosting made from leftover pineapple juice and powdered sugar. Will make again, thanks for the recipe.

Reviewed On: Sep. 19, 2009

I have been making this recipe for a few years. I like to bring it to the "dish to pass" events, watch people overlook it and then once I talk someone into tasting it...it disappears and everyone wants the recipe. I confess, I call it the "Ugly Bean Dip" because it is not so attractive, but the taste - MMMM! I use plain can corn not the mexican, and be sure to make ahead of time to let the flavors come out. Be careful, it can get too soupy. Thank you for this recipe!

Reviewed On: Aug. 24, 2009