Reviewed: Nov. 6, 2009

Following the recipe yields a relatively dense, nutty bread. I used pecans, as it is what I had on hand when I made this, which I think I would prefer even if I had the walnuts. --While it certainly isn't like a yeast bread, it does taste quite good...another review commented it's almost like cornbread and I can agree with that. It does dry out kind of quickly; don't toss it. Just toast it.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Sep. 26, 2009

Not too bad. I bake bread all the time, so I guess I'm jaded, but this doesn't taste much like a yeast bread to me. It does taste like a quick bread in my opinion, but don't let that stop you. It reminds me a little of the texture of cornbread, but it's sweet and doesn't taste like corn (I know I'm stating the obvious but I'm tired and cant' come up with a better explanation). It's not too bad and used up some of our milk and honey. I didn't bake at 325--experience tells me that doesn't work in my oven. I baked at 350 for an hour and it worked perfectly. You'll have to know what works best in your oven as they all are different. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 14, 2009

Fabulous bread! More for dessert than sandwiches, but that didn't stop it from disappearing fast.

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PrezAlex

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Reviewed: Jan. 19, 2009

The flavor of this is great. It did turn out a little dry though.

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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 3, 2008

This is an excellent quick bread and versatile. I made a few modifications - I used lowfat buttermilk instead of regular milk, reduced the butter to 2T instead of 1/4c, used only 1/2 cup white flour (the rest whole wheat), and added 1/4c ground flaxseed (which thickened the dough to the point where i had to add a few splashes of milk). Since I was making this to go with dinner, I also went savory--added a few tsp dried rosemary, black pepper, and a shake of dried oregano. The sweetness of the honey mixed with the herbs and the nuttiness of the walnuts was really a nice treat. Overall, this bread would probably be just as good with less honey, but the sweetness is a treat. Thanks for a great and easy recipe!

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THERESA_M

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Reviewed: Jun. 20, 2008

Really Nice :)

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April Heyward

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Reviewed: Feb. 22, 2008

To Die For. I cut the honey in half and increased whole wheat flour to two cups, with just 1/2 cup all purpose flour. everything else the same and it was amazing, melt in your mouth goodness. I'd say the texture of a regular sandwich bread but sweet and creamy good.

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Anna

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

Very, very easy to make. Tastes wonderful right from the oven. Left overs are great toasted and even with a little peanut butter spread on top!

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skneustel

Cooking Level: Intermediate

Home Town: Buffalo, Wyoming, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Oct. 8, 2007

Wow, I've never been the 1st to review before.... I didn't have whole-wheat flour, so I went all white flour. I also left out the walnuts for allergy reasons. The rest was the same as the recipe. The bread was good and easy to make. It's somewhere in-between sandwich-y bread and muffin-y bread. Moist and thick, but not as dense as zucchini bread, etc. The batter smelled amazing- just like honey-butter. Mmmm. The bread was really sweet but kind of missing something. It needs nutmeg or cinnamon or something more flavorful. Adding the nuts would have helped, too, I'll try pecans next time. I thought it tasted better after it had cooled. It was worth making, but if I make it again I will fiddle with adding something to up the flavor a bit.

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