Reviewed: Aug. 17, 2009

This was pretty good. I had some grape nuts to use up so this came in handy. I changed this up a bit for my husband. I added 1/4 c. brown sugar, 1 tsp. of vanilla, 1 tsp. of cinnamon, and 3/4 c. of raisins. This made it into a nutty raisin bread that was good for toasting or with peanut butter.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 9, 2009

This is very good. Sweet, but not too sweet, I added a cup of craisins and they added the perfect touch. I agree that it is good toated but it is also very good just sliced and buttered

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colleen

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Reviewed: Jul. 15, 2009

I used skim milk with lemon juice instead of buttermilk. Turned out awesome. Very moist!

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Kathy F

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Gretna, Nebraska, USA

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Reviewed: Jun. 22, 2009

Amazing! I used some skim milk with vinegar for the buttermilk, trail mix crunch for the grapenuts, half white and half wheat flour, and cane sugar then froze the loaves to eat later. They're delicious!

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Satsuki Rebel

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Reviewed: May 31, 2009

Excellent! I halved the recipe & then made it as written. Good hot out of the oven & toasted as well. Would also be good with some raisins or nuts in it. This recipe is a keeper.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: May 4, 2009

Nice, nice recipe. I love it that you get two loaves - one went into the freezer and we enjoyed the other loaf every morning lightly toasted and slathered with jam. Very good flavor and texture. Thank you so much for this wonderful recipe!

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BUNKYLION

Cooking Level: Intermediate

Home Town: Weehawken, New Jersey, USA

Living In: Long Valley, New Jersey, USA

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Reviewed: Apr. 10, 2009

Oh my! This bread turned out wonderful. I had to make my own buttermilk by adding 1 tbsp of vinegar per cup of milk required for the recipe. My bread came out very soft, has a nice flavour to it and the cereal adds this nice texture. I was actually surprised by the texture, for a quick bread that is. Usually quick breads have this cake-like texture to it but this one was perfect for me. It was also lighter than I thought it would be - definite plus. I cut the slices thick and toasted one, gave it a very heavy slather of peanut butter and raspberry preserves to eat as a snack...Oh gosh! This is now my favourite way to eat PB and jam/preserves. I used to love it on biscuits but with this bread - incredible! Also, don't be disappointed that this bread doesn't rise too high. It is perfect the way it is. Thanks for posting such a great recipe!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

Super good and definitely lives up to all the positive reviews!!! Fast and easy to make, gone in a day. Didn't change and thing and wouldn't want to. Perfect as is!

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Toasty Mama

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Reviewed: Oct. 25, 2008

We really liked this... it was gone in a day! :) It was a different quick bread than the usual, I'll make it again!

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brewmama-4

Cooking Level: Intermediate

Home Town: Elwell, Michigan, USA

Living In: Herndon, Pennsylvania, USA

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Reviewed: May 8, 2008

This is the absolute best TOAST I have ever had. As bread it is good but toast a fairly thick slice and it is sensational. Incredible taste - I describe it as a superb crunchy and chewy English muffin. Delicious with good jam, or cream cheese, or chicken salad, tomato and bacon, you name it.

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traydan

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Reviewed: Feb. 5, 2008

I took a chance and it was well worth it! I wouldn't tell anyone in the family what is was until they tried it (and loved it)! I will definitely make this again.

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wenken

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Reviewed: May 30, 2007

This bread was so easy and it was a good way to get rid of the last of the Grape Nuts. It tasted really good warm with honey and a glass of milk. I'm definitely making this one again! I didn't have the right size of pans- just 9x4", but I made it anyway and the baking time was the same. They're just a little flatter than they should be. :)

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

I've been making this bread my whole life. It is easy, quick and very healthy-no fat! It is best of course, warm with jam or butter. (forget the healthy part!) We make this often and I always have Grapenuts in the cupboard to make this for my family-a treat regardless of time of day!

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