Delicious and easy. I used a little less vinegar as recommended. I was out of dry mustard, so used stone ground instead. All of the burners on my stove were being used, so I chose this recipe, as you could make it in the microwave. It was perfect tossed with spaghetti squash!

Reviewed On: Dec. 11, 2011

I made the additions recommended by CLASSYLADY and my loaf is so beautiful coming out of the oven!

Reviewed On: Nov. 5, 2011

I was looking for a gluten free, dairy free, soy free dessert to make for my daughter who was just recently diagnosed with these food intolerances. In this recipe I substituted coconut milk & dairy free butter. The entire family loved it and none of them knew it wasn't just a regular dessert. Of course they got the idea to top it with fresh whipped cream. It did take close to 2 hours to cook and based on other reviews, I did make sure it was thick before I stopped cooking it! Will definitely make this again.

Reviewed On: Jan. 4, 2011