With a few alterations, this is one of the best fruit breads ever! I used 2 cups of (fresh Alabama) peaches, doubled the vanilla (no almond extract), subtracted the nuts, added cinnamon, and, instead of water, used a combo of 1/6 cup of water and 1/6 cup applesauce. It needed about 15 mins. longer in the oven that way, but what came out was a wonderful, dense, and, yes, "cobberly" bread!

Reviewed On: Aug. 26, 2009

Fantastic! We LOVED the crust in particular. My husband doesn't normally like blueberry cobblers or pies, but he ate it right up. Also easy to the point of being foolproof - my oven is a bit off on temperature sometimes, but this recipe was nicely forgiving of that. I too used Splenda no-cal, and I always mix a little bit of cinnamon in with the "sugar" when I do that to cut the saccharine aftertaste. Also used non-fat buttermilk instead of the milk, which gave the crust a nice sort of zing.

Reviewed On: Jun. 15, 2009

very good and pretty easy. If you refrigerate overnight, I would suggest "basting" the bread with a extra egg/vanilla mixture halfway through. I made it at 7 and basted again at 11:30 before bed.

Reviewed On: Feb. 15, 2006