Reviewed: Nov. 26, 2009

I made this bread for co-workers. They raved over it! It has become a popular request. The only change I made was to omit the walnuts because of allergies. Also, I hade to bake for a few min. longer. Came out perfect. Thanks for the great recipe!

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Denise

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

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Reviewed: Nov. 17, 2009

I made this as muffins as I only had one 8 x 4 pan. I also didn't discover until almost finished making that I had no nuts. Added pumpkin pie spice also. I applied melted butter and dipped muffins in a mix of sugar and cinnamon when finished baking. Thought this recipe was just great as muffins.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Aug. 23, 2009

I took the advice of some other reviewers and only used half the sugar, added 1/2 tsp of nutmeg, and doubled the cinnamon. I added about 1/2 c. of raisins. I also added 1/4 c. of flax seed meal. It was awesome! Hubby loved it.

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CJEREE

Cooking Level: Expert

Living In: Stillwater, Oklahoma, USA

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Reviewed: Dec. 18, 2008

great recipe!i took some suggested changes.i am so lazy to buy a cinnamon and vanilla coz it`s raining snow here but it does not affect the taste.great!we have lots of carrots now i will make them all again.

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azumi0522

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Reviewed: Oct. 12, 2008

Love it! Trying to get more into cooking and just started pulling recipes off this site. Took advice of others. doubled cinnemon, added nutmeg. cut sugar in 1/2. Drained pineapple. Added more carrot and threw in some raisins. Muffins turned out great. Cooked about 15 to 20 minutes.

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Lisa

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Reviewed: Jun. 5, 2008

Pretty good , next time would add raisins.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: May 7, 2008

I love this recipe :), My 21 month old loved it!!! She is allergic to nuts so I omitted the walnuts, still tasted great!!

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cook272

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Mar. 22, 2008

This was really good! I put in nutmeg, doubled the cinnamon, and halfed the sugar. I also substituted raisons for the walnuts. I will definetely make this again.

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 20, 2007

My kids really liked this bread, but my husband and I found it so-so. I would recommend people giving it a try. It is a bread that will be liked by many. Thank you, Sue Yount, for sharing the recipe.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

Very good, a little too sweet though with all the sugar and pineapple juice. Next time I will cut back about half on the sugar and use 1/2 applesauce, 1/2 oil.I make them in mini muffin pans and serve them for breakfast with a cream cheese spread. They are always a hit!

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Andrea

Cooking Level: Professional

Home Town: Zion, Illinois, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 21, 2007

Changed the format to 24 muffins instead of bread - baked for 30 minutes at 350 degrees. Delicious!! Tastes almost like ambrosia....also, it is a very easy recipe - no mixer required!

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Cassie

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 15, 2007

We loved it!

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nicole

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Reviewed: Mar. 29, 2007

This is a great way to use up an opened can of pineapple. subbed 1/4 cup applesauce for the oil, heaped the tsp. cinnamon, and added 1/2 tsp cardamom. 57 minutes in my oven was perfect. Came out of the pan with ease. Nice flavor, and moist but not overly so or gummy. I used pineapple tidbits instead of crushed, as I like the bigger bits of pineapple. I tend to like spicier flavor, and could have doubled the cinnamon. Can be versatile with the spices to taste. Thanks for this quick and easy recipe that helps clean out the fridge!

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