Reviewed: Feb. 19, 2012

This was good but nothing to write home about. The pineapple flavor was good and I did reduced the sugar by 1/4 cup and used a heaping teaspoon of cinnamon. Just seemed to need more spices.

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Reviewer:

julias1

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Cooking Level: Expert

Reviewed: Oct. 6, 2011

very dry. I followed the recipe exactly. would not make again

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Reviewer:

143sidney

Cooking Level: Intermediate

Home Town: Northport, New York, USA

Living In: Gainesville, Florida, USA

Reviewed: Aug. 18, 2011

I am giving this four stars because the sugar content would have been way too high for my taste. I used ground flaxseed as an egg substitute. I doubled the cinnamon and carrot to give it a sweeter taste and only used one cup of sugar. My kids LOVED it!

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Reviewer:

Nutfreemommy

Reviewed: Aug. 7, 2011

Super easy to make and not overly sweet (a plus in my book). I followed the recipe as written though I did add a tad more cinnamon. It makes 2 small loaves or 1 big one. It does help to have a Food Processor to grate all those carrots!

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Reviewer:

GUUSJE

Reviewed: May 30, 2011

I made half this recipe using a 6-cup bundt pan. I used 3/4 cup of sugar and I did add the entire 8 oz. can of crushed pineapple, but with only half the juice. I also increased the carrots and nuts a bit. This was very good, nice and moist, and I would definitely make it again.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 27, 2011

Pretty good.

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Reviewer:

OnGossLake

Reviewed: Mar. 28, 2011

This bread is great! It gets better and more moist with age when put in a plastic bag and left in room temperature. It reminds me of some of the best fruit cake.

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Reviewer:

08hooverj

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Reviewed: Dec. 2, 2010

Pretty good but not as moist as we are used too. Maybe a little sour cream would help? I really like the pineapple.

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Reviewer:

islandnami

Reviewed: Nov. 15, 2010

I deviated a bit from the recipe, but it turned out fantastic!! I used half brown sugar, doubled the cinnamon, added nutmeg and cardamom. Instead of walnuts I used raisins that I had soaked in the pineapple juice. My pans were a bit larger so it only took 30 minutes to bake. My husband has not tasted it yet, but since a corner broke off when I tipped it out of the pan, of course I had to taste it ;), Thanks for the post!!

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Reviewer:

choppie

Cooking Level: Expert

Home Town: Clinton, Iowa, USA

Living In: Stockholm, Stockholms, Sweden

Reviewed: Oct. 18, 2010

I followed the recipe. It was good but as other reviewers noted, it does need an extra kick of cinnamon. A bit more pineapple would be nice as well. I served this with Jamaican Spinach Soup, Jamaican Rice, and Jay's Jerk Chicken. The next night I served it after a meal of chicken and biscuits; however, this time I made a vanilla sauce with coconut milk added and drizzled it over the bread slices---very delicious.

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