Reviewed: Dec. 7, 2007

I just baked my first fruit loaf using this recipe. However, I used fresh squeezed orange juice instead of pineapple juice and reversed the quantities of white flour and wholewheat. I really liked the result, though it tastes a bit 'eggy'. Also, I didnt have any baking soda, so I added another 1 1/2 tsp of baking powder (I am a novice. I dont know if that's ok, but I did it, anyways!)

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Reviewer:

Lekshmi Remesh

Cooking Level: Beginning

Living In: Thiruvananthapuram, Kerala, India

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Reviewed: Oct. 9, 2005

This is a delightful bread. It's not very sweet as you might expect of a fruit bread, but has a nice balanced, enjoyable flavor. We make it over and over.

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Reviewer:

DAVIDDORROUGH

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Reviewed: Jun. 6, 2003

I did a bit of substituting; OJ for the pineapple juice and dried pineapple, mango and papaya for the apricots - I think you could probably substitute any juice and any dried fruit. I also changed the flours a bit, adding more white and less whole wheat, since I know my family prefers that. It turned out very well, except that I will add a 1/2 tsp. of salt next time I make it. A bit of butter makes up for the lack of salt, and it freezes well. The coriander sounded a bit odd to me at first, but it goes well with the ginger and cinnamon.

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