Reviewer:

PUIFAIS

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Reviewed: Feb. 8, 2008

I halved this recipe and baked in a mini loaf pan. I couldn't help but to throw in a handful of coconut. Glad I did cause it really made the loaf moist. I liked it better the next day. I also think it tastes best at room temperature. The Fruity Cream Cheese Spread recipe from this site goes great with it too!

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 22, 2007

Easy and delish! I made this recipe into a vegan version (Ener-G for egg replacement and vegan butter) and it came out perfectly. Only word of advice is to let loaf cool completely before slicing because it is so moist.

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Reviewer:

Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Apr. 12, 2007

This was very good. It had a lot of flavor. It works as a good base for whatever you want to put in it instead of pineapple. It's nice because it's cheap to make and has few ingredients.

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Reviewer:

KKH3

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Reviewed: Sep. 6, 2006

This is an easy bread to prepare. It is delicious served with butter or cream cheese. I used a 20oz can of crushed pineapple and and woulld drain it over night the next time. My family really enjoyed it.

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