Reviewed: Nov. 19, 2009

This made a surprisingly good loaf of bread. Not too sweet, but interesting flavor. I did add some more raisins.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Sep. 11, 2008

Wonderful bread as is, but I used a no-name raisin bran and the second time I used the name brand raisin bran and it was a LOT better. So each time since I use the name bran which has more raisins. This makes excellent toast spread with butter, Cinnamon and butter or peanut butter.

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Aug. 23, 2007

I was looking for a way to use up the last bit of cereal in the box and came up with this recipe. I was about a 1/4 cup short on the bread flour and made up the difference with wholewheat flour. We had this for breakfast the first day and everyone loved it. The following day I used the last slices to make cinnamon toast and that was delicious too. Thankyou Bill.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 7, 2007

I added a liberal amount of cinnamon and a TBSP of butter to this recipe. It was delicious and well-received. Especially good when toasted and buttered! Will definitely use this recipe again!

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Rita

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: May 2, 2007

We will have it again! A suggestion, add more raisons and cinnamon.

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LINDAMAUREEN

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Reviewed: Nov. 9, 2006

My picky family loved this bread!!!! Will definitely make this often!

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Barbara

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Reviewed: Oct. 11, 2006

Great recipe. I added 1 tablespoon of butter and more raisin. It turned out great with just the right density. A++

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SDZBWXP

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Reviewed: Sep. 8, 2006

This is EXACTLY what I was looking for. I didn't have raisin bran so I subbed a multi-grain cereal with raisins, dates, and pecans. Also added lots of cinnamon. Fabulous!!

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LAURAHONGKONG

Cooking Level: Expert

Home Town: Sterling, Colorado, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 11, 2006

This recipie turned out to be dry especially around the edges, you could not taste the raisins, but you could taste the brand (super strong) and that is all you could taste. My entire family didn't eat the bread.

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Carol

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Reviewed: Apr. 28, 2006

Yummy, dense bread - awesome toasted with butter and cinnamon sugar! I don't like the way my bread machine does bread, so I mixed this in my mixer with the dough hook, then let it rise in a loaf pan for 1 hour. Baked at 350 for ~25-30 minutes (could have gone longer, but I like doughy-er bread). Oh, and I added a liberal amount of cinnamon to the dough, as well :) Very dense and tasty.

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MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Feb. 16, 2006

I didn't have raisin bran cereal. So, i substituted with oats, brans and raisins. I have made it quite a few times, and it always turns out well. Thanks!

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abbie

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Reviewed: Jan. 10, 2006

My mother in law makes great raisin bran muffins so I thought this would be good too. I was disappointed. Other than the raisins, it tasted nothing like raisin bran at all. But it did bake up nice and pretty!

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flutterby78

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Reviewed: Oct. 30, 2005

My bread machine is 11 years old and very basic...wasn't sure how this would turn out. I followed the recipe exactly (with the exception of following other reviewer's suggestions and added more raisins). It came out great! Very dense and flavorful. I liked it better toasted but my husband and son liked it either way. Didn't last long here! Very simple to make...the hardest part was waiting for it to be done! Thanks, I will definately make this again!

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SIMMOK

Cooking Level: Intermediate

Home Town: Biddeford, Maine, USA

Living In: Saco, Maine, USA

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Reviewed: Jun. 9, 2005

Great Bread! Made me feel like I was feeding my little son something healthy! I used Total Raisen Bran, it's fortified with so much, and a few extra raisins. I also replaced one cup of bread flour with wheat flour and it worked fine! Best if eaten the same day, the next day it's better toasted! Thanks Bill, we will make this a lot!

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