Reviewed: Apr. 28, 2012

36 servings makes a beautiful full, heavy 3+ lbs, 9x5 pan of bread! I used 1 egg and 1 extra yolk, added 1.5 cups of wheat flour and 1/2 cup brown sugar. ****update**** When I cut the large loaf of bread, it was raw in the middle. Next time I will be more carfull or make smaller loafs. My husband LOVE it and RAVED about it . . I will be making for many years to come!

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Reviewer:

Michelle Nelson

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Cooking Level: Intermediate

Living In: Madera, California, USA

Reviewed: Mar. 7, 2012

I've made this several times and it is delicious. My mother-in-law introduced us to "Grape Nuts Bread" at her home and I was so happy to find the recipe here. Our whole family loves it, including the kids. I only use about 2/3 to 3/4 cup of the sugar, which still gives it a nice, sweet taste. Looking forward to substituting in some whole wheat flour next time to make it even healthier. Thank you for posting the Nutty Quck Bread recipe.

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Reviewer:

ckpgh

Reviewed: Feb. 27, 2012

Excellent! Great flavor, easy to make, and pretty healthy! My kids love it- said it tastes like yummy oatmeal in a bread form. LOL! I added a teaspoon of cinnamon for a little something extra. It was PERFECT. This will be a weekly addition to our breakfast line-up.

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Reviewer:

Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

Reviewed: Jan. 11, 2012

I was tempted to add extra ingredients because this seems so simple. So glad I followed the recipe. This is good just the way it is. I had purchased buttermilk for another recipe and happy find this one to use the extra.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Nov. 22, 2011

I really wanted to make bread but didn't have all the ingredients. I used organic chocolate milk instead of buttermilk cause it was the only dairy I had, I used steel cut oats instead of grape nuts and whole wheat flour, and surprisingly it was awesome!

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Reviewer:

April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Nov. 9, 2011

This is really good bread, like a treat. Changes I made: used Fiber One cereal crushed, homemade buttermilk, & 1/2 splenda(used a little less than 1 cup total sweeteners). Gave some to our son and parents, thank you.P.S. 5 stars is reserved for amazing recipes.

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Reviewer:

katie58

Reviewed: Nov. 8, 2011

This is a good recipe - and very low fat. The texture is perfect. It is a nice quick bread to have with coffee or tea in the morning. But it needs something to give it some oomph. I used 1/2 whole wheat flour and brown sugar and added currents and pecans. I cut the sugar to 3/4 cup but it was still a little too sweet for my taste. I might try adding citrus peel and dried cranberries if I make it again - a little tang would give it some interest.

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Reviewer:

catherine

Reviewed: Oct. 18, 2011

Even Jimmy liked it!

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Reviewer:

modymay

Reviewed: Oct. 9, 2011

Just made it. Followed the recipe as written. It is tasty but may be better with other add-in as others have suggested.

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Reviewer:

lisbell

Reviewed: Oct. 9, 2011

Loved it. This does not need any modifications yet did adapt well to my add-ins of walnuts and dried cranberries. I was surprised at the distinct buttermilk taste but duh, it has 2 cups! I always keep a can of powdered buttermilk in the fridge and that's what I used, I wasn't sure if the powdered milk would have enough fat in it but no worries. I baked it in one loaf pan and it fit perfectly, slices are about the size of standard store white bread. I did cover the ends w/ foil as is necessary for most any quick bread I put in this large of a loaf. The texture is chewy, makes excellent toast, don't expect a banana bread texture. Will be making this often.

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