Reviewed: Oct. 4, 2009

We used currants instead of raisins and sweetened dried cherries (diced) for the maraschinos. The bread turned out quite well and disappeared quickly at coffee hour. This recipe will go into regular rotation.

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Reviewer:

val_squared

Cooking Level: Intermediate

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Reviewed: May 4, 2009

everyone liked it

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Reviewer:

dareutruth

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Reviewed: Dec. 9, 2008

We made this bread for our neighbors for Christmas and it was fantastic. We reheated it for about 45 seconds after it had been in the fridge and it was as wonderful as when it first came out of the oven! Even my picky fiance and son liked it!!

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Reviewer:

DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

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Reviewed: Sep. 3, 2008

I left out the cherries but thought the bread was really good!

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Kendra

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Reviewed: May 2, 2008

Very good! Left out coconut because I didn't have any and used mini chocolate chips instead of nuts. I'll be making this a lot! Also very pretty presented on a plate.

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Reviewer:

shelbriggs

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Reviewed: Jan. 27, 2008

I enjoyed this recipe, but I made several changes. First, I cooked them as muffins at 350 degrees for about 18 minutes. I didn't have candied cherries, but I added about a half cup of chopped maraschino cherries instead. I also threw in dried cranberries with the raisins. I used only applesauce instead of oil. I was pleased with the taste and texture, but had trouble with the muffins sticking to the paper cups, I'm sure that's my own fault though. Thanks for the recipe, I'm looking forward to have one for breakfast on the way to class tomorrow!

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Reviewer:

DLinwood

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 7, 2007

Very good recipe! I didn't have any carrots, cherries or even raisins, to I just used coconut and 1 1/2 cups of chocolate chips and the bread turned out fine!

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Reviewer:

Rachel

Cooking Level: Beginning

Home Town: Coeur D Alene, Idaho, USA

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Reviewed: Nov. 28, 2006

This recipe has been a favorite of mine (and now of my daughter) since I found it in a Better Homes and Gardens magazine over 30 years ago. You can also use coffee cans, vegetable cans, muffin pans to make different sizes of the bread.

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Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

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Reviewed: Oct. 27, 2006

This is the best bread, though when my mom makes it for me, she takes out the coconut since I'm not a big fan. Even my picky "he doesn't like ANYTHING" 8 year-old son loves and requests this bread!

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15 users found this review helpful