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Reviewed: Sep. 6, 2008

Delicious! Wonderful! I didn't have any sour cream so I substituted vanilla yogurt. I didn't have raisins either, so I put in dried blueberries. Sooo good!

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RockStarPrincess


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Reviewed: Apr. 29, 2008

It was good but I think it would be better if I used crasins instead of raisins.

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I made this bread for St Patty's Day, and it was extremely easy to make! My family all loved it and have asked for the recipe. I will keep making this for years to come! I have to make it without raisins for one person, but it is still a yummy bread! Its great toasted, or if you let it sit for a bit, you can use it for french toast as well.

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Heather

	Cooking Level: Expert Home Town: Tacoma, Washington, USA Living In: Federal Way, Washington, USA
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Reviewed: Mar. 10, 2008

Not being a fan of sour cream, I was worried I would be able to taste it in the bread, and the slice I had warm out of the oven did taste a little like sour cream. However, the flavor actually improves a day or two after baking (stored in the refrigerator). Now I can't taste the sour cream at all--just delicious, hearty bread! I will definitely make this again.

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genregypsy


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Reviewed: Feb. 25, 2008

Very good. I had to substitute a couple of ingredients...did not have cream of tartar or sour cream and used baking powder and buttermilk instead. I also added a bit of vanilla extract. It turned out beautifully. This one's a keeper for us.

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wisweetp

	Cooking Level: Expert Home Town: Smithville, Mississippi, USA Living In: Waukesha, Wisconsin, USA
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Reviewed: Jul. 19, 2007

Yummy Yummy Yummy This was great. I used the Splenda baking blend and my family can't get enough of it. I don't bother sifting the ingredients; I just use a fork to stir. I've sifted and I can't tell a difference. It's a little time consuming, but definitely worth it.

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C


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Reviewed: Mar. 20, 2007

I wanted a change from my old raisin bread recipe, plus I had sour cream that I wanted to use up so I was delighted to find this recipe. All I got to say is "Wonderful!" This bread isn't like your typical bread though...it came out moist sort of like a cake but it is so good! I added in 1/2 cup extra raisins to the batter cause I love raisins. I only made this bread last night and half of it is gone already! (That's alot considering it's just me and my dad eating!) It's really good with a glass of cold vanilla milk. I'll definitely be using this recipe in the future.

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Roxanne J.R.

	Cooking Level: Intermediate Living In: Montrose, Chaguanas Borough, Trinidad And Tobago
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Reviewed: Mar. 16, 2007

I also used the Vanilla yogert, but added a dash of vanilla extract and a tablespoon of cinnamon. I served it at work for St. Pat's day with icing on the side. Toasted, then spread with icing it was a big hit.

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NIKILAS

	Cooking Level: Expert Home Town: Jefferson City, Missouri, USA Living In: Russellville, Missouri, USA
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Reviewed: Sep. 16, 2006

Absolutely wonderful bread. Not too sweet, and kinda reminds you of a nice sweet cornbread at the same time...raisins add an awesome flavor, too. I used light sour cream to save some fat & calories, it is as moist as other sour cream cakes I have tried. This is a tasty recipe, try it, you will like it!

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HARDROCKGIRL777

	Cooking Level: Intermediate Home Town: Yorba Linda, California, USA Living In: Seattle, Washington, USA
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Reviewed: May 10, 2006

Considering you don't need yeast for this recipe, it turned out WONDERFUL! I had the kids help make it and they loved the end result. The entire bread was gone in one night. I hate bisquick so trust me that it doesn't come out like bisquick. Eat it warm with a pat of butter, great comfort food.

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chef Anel


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Reviewed: Mar. 21, 2006

Very yummy. I used half the amount of butter and added some applesauce as a substitute, also low-fat sour cream and part whole wheat flour. This came out with a very nice flavor and texture -- I was surprised that such basic ingredients combined to have so much flavor.

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ESTEPHAN

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Mar. 17, 2006

This tastes like BisQuik biscuits with a little sugar and raisins added. Nothing special, sorry.

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MARMARL

	Cooking Level: Intermediate Living In: Nevada City, California, USA
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Reviewed: Oct. 30, 2005

This is so delicious!! I have made it many times and it always is a huge hit. My family cn't get eonough of this. It is nice and moist which makes it stand out from the rest. Thanks for such a great recipe.

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JAND1011


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Reviewed: Mar. 16, 2004

This is absolutely delicious. I didn't have any sour cream or plain yogurt on hand, so I used vanilla yogurt instead. The result may have been sweeter than intended, but I think it's fantastic. The bread wound up sinking a bit in the middle, but the taste far outshadowed the appearance. Thank you so much. I'll definitely be making this again!

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