Delicious is an understatement for this bread. I was afraid it was going to be a bit too sweet, but it isn't. My husband stated it was the best I've ever made and even my youngest (who doesn't like corn bread) really liked it. Warning, it is hard to stop eating after just one piece.

This turned out pretty heavy for me, I'm going to keep looking. Thanks for the recipe though!

WILL USE OVER AND OVER AGAIN!!! NO BREADMAKER NECESSARY.

wonderful recipe...no not kings quality. I PREFER homemade bread taste to storebought. I also increase the sugar alittle not exceeding 1c. and substitute extra pineapple juice instead of the water called for. The aroma is wonderful. very flavorful. when cooking in loaves I cooked longer only because my cake pans were a little bigger than those called for.

It's a great basic bread.. but as the recipe stands it taste nothing like King's Hawaiian bread. We couldn't even taste the pineapple and it wasn't sweet at all. Lots of work for it just to turn out tasting plain. So as a basic bread, it's wonderful.. As sweet hawaiian bread... it's awful

Really, really good. Not quite like Kings Hawaiian Sweet Bread, but still equally good in its own way. I halved the recipe and rolled the dough into balls to fit into a 9x13 pan. I added more pineapple juice and sugar, per request of another reviewer. It turned out great! Fluffy and soft! Yum!

Kings Hawaiian bread MOVE OVER! No more store bought hard to find stuff in my house. This bread is AWESOME! Really easy and pretty fool proof. A tip~ Make a nice french toast breakfast with this and people will flip. WE LOVED IT!

I'm so glad I found this recipe. We used it for bread bowls for soup. Amazing! My DH said it was better than hawaiian bread from the store. Next time I may decrease the ginger a tad but really, it is very good as is. We loved it!

This bread was very easy to make and rose quite nicely, however it was lacking some of the sweetness of what I am used to. I think that next time we will increase the sugar and the pineapple juice.

Ah, Ruthie Banks! I just realized you're the same Taste-of-Home published recipe winner in the cookbook my family bought me for Xmas. ALLERGIES ACCOMODATED Thx for this heavenly, versatile, and easily adaptable recipe. To accomodate our daughter's allergies, I substituted - a gluten free all-purpose mix for the flour - schredded coconut for the potato flakes - coconut milk for the dairy milk - goat-milk butter for the usual butter - dried egg whites for the eggs, and - coconut/lemon extract for the vanilla I also brushed the top with eggwash for a shiny appearance. TIP: because it can be quite sticky, i recommend minimal handling of the dough. BREADMAKER CONVERSION Pour all wet ingredients first, and then all the dry ones. Yes, all 7+ cups of flour. We can disregard the 4-cup flour capacity limit, because that's for the full baking cycle. We're only using the machine for kneading here (step 1). A few min later, plop the dough into a well greased megapan (i use our turkey pan) and let rise uncovered in semi-warm oven (75 F) for 1-1/4 hrs (step 2). Punch dough down flat, brush with eggwash, crisscross with greased pizza cutter, and let rise for another 45 min (step 3). Remove megapan to preheat oven before baking (step 4). Enjoy your pull-apart hawaiian sweet bread!

we love this recipe!!

I reduced the recipe to 24 servings because it's just me and my husband in the house. This is his favorite of all the breads I've tried. It has a great taste and it's fantastic as toast. And it looks so nice when it comes out of the oven. I baked them on a cookie sheet instead of the cake pans. The second time I made them ovals instead of round so that they would bake more evenly in the middle and they came out wonderfully.

This recipe is great, the bread is so light and fluffy, and is great with honey butter!

Wonderful. Finally, the Hawaiian Bread recipe I've been looking for.