Reviewed: Jul. 7, 2009

An excellent bread with an authentic orange flavor. I also increased the sugar to 1 1/2 cups, and substituted oil for the butter. Used a large size naval orange. Did not make the sauce for the topping, but for some reason this bread seems to "evaporate" from the serving table anyway, and let me assure you that this recipe is truly a "keeper".

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Reviewer:

Blackswampkid

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Reviewed: Nov. 18, 2008

I served this at a party, and everyone adored it! I did up the sugar to 1 cup as suggested. I also used oil in place of butter due to a roommate's sensitivity. I like hearty type breads, so I made some changes. I used some brown sugar instead of all white. I used dried apricots with the dates. I used walnuts, almonds and sunflower seeds for a flavorful mix. Finally, I subbed some finely ground oats for part of the flour. I think wheat flour would be good too. The second time I made it for a party, people ran to the table to get in on the action!

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Reviewer:

funnyshoes1

Cooking Level: Expert

Home Town: Economy, Pennsylvania, USA

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Reviewed: Jun. 16, 2007

This bread was good but not quite sweet enough. The second time I made it I increased sugar to l full cup and added 1 tsp vanilla. I did not have any dates so I used dried cranberries instead. It is better if you have a couple of days to wrap it and let the flavors blend. I agree that it would be better in the cooler months as it is somewhat dense.

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