Reviewed: Sep. 28, 2009

Different, but good. Tastes alot like sweetened cornbread. I would make it again. Followed the recipe as written.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Jul. 4, 2009

One of the best recipes I have in my extensive recipe collection! So easy to make. Rich, moist, and delicious! Low in cholesterol because it contains no eggs, nor shortening of any kind, but it is a bit high in sodium. The recipe I use is for a single loaf. We use this bread for Communion at church.

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Linda A.

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Reviewed: Mar. 3, 2009

I love that this is so easy to make AND it tastes good! I think it's best warm out of the oven. Also, I reduce the sugar to half of what the recipe calls for, and it is still plenty sweet.

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Parie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Columbus, Indiana, USA

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Reviewed: Feb. 17, 2009

This was so easy to make! I only used 2/3 cup sugar because some reviewers said it was too sweet, but next time I will follow the recipe exactly--I think it needs the full amount. I'm not much of a baker, and I have a fear of bread making in particular, so I was so happy to see that neither proofing nor kneading were necessary. It was a sticky batter, and the bread came out dense and soft. I am going to freeze one loaf, so we will see if it freezes well. Thanks for this!

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lakegirl

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 22, 2008

Excellent. I made one loaf and everyone loved it. I believe this is the easiest and best quick bread that I've made in many years of cooking. Thank you for this wonderful recipe.

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Joy

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Reviewed: May 10, 2008

What should the unbaked texture be like, can someone kindly let me know. Looking forward to making. Yeast Bread baker, Thank you!!

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zoe

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Reviewed: Apr. 22, 2008

This is a wonderful sweet bread and so super easy. I followed the recipe exactly as written and my family loved it. I think this bread would make a great base for banana nut bread or raisin nut bread. I am probably going to try one of those in the near future. I will definitely be making this again.

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Amanda

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA

Living In: Vinemont, Alabama, USA

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Reviewed: Mar. 24, 2008

I made this delicious quick bread twice...the first time as printed, so I would know how it should taste, the second I used 2/3 cup honey because my husband prefers it to white sugar and added 1 more teaspoon baking soda (because of the honey). Both times it was very tasty. In fact, my husband has asked that I bake this bread instead of serving store-bought. To top that, my sweet mother-in-law insisted on taking the second loaf home with her! High praise indeed from a retired professional baker and a lady who raised a large family on homemade bread!

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SKYEYES aka CookiesInTheJar

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

surprisingly good for as simple as it is to make

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 13, 2006

9/13/06 - I've never tried 'Swope Bread' before, but I wanted to make something bread-y without yeast or eggs. I did a half batch to make one loaf, and I didn't have whole wheat flour so I used 3 cups of all-purpose. I used about 1/4 cup sugar and around the same amount of honey. I used 1 cup of fat-free vanilla yogurt and 1 cup of milk plus 1 tablespoon of vinegar. It turned out really well, and my 3-year old loves it! I think she believes she's eating cake as it's a sweet bread. Next time, I'll probably cut the sugar in half. Thanks, Melissa, for a marvelous recipe! *** 9/14/06 - I have to reduce my rating from 5 stars as the bread has a weird, almost chemical smell to it - like bleach or strong disinfectant - that's rather off-putting. It didn't have it just after coming out of the oven, but late last night and today, it's been very much there. I might try this again to see if it was just a fluke problem with my changes or if it's going to be a regular occurance.

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Sep. 12, 2006

You have to be in the mood for this bread. I love it for breakfast, toasted with butter...YUM! Very unique, but I really like it. It's a different treat when you are bored with the same old bread.

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pcbaker

Cooking Level: Intermediate

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Reviewed: May 4, 2006

I've baked this bread twice - once yesterday and now today - both times it turned out kind of spongey in texture - and it has a funny taste - although - no after taste - as you sometimes get with yeast-breads -- i like it but i don't really like it -- but i like that it's easy to bake - like a cake - you just mix everything together and pour it in the tin - and it bakes so fast - and you don't have to wait for it to rise and get your hands sticky kneeding it - so this bread has it's advantages - but it's no 5 star bread in my opinion.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jan. 3, 2006

This is the best and easy bread I made. Definetly make is again...

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VICHUSHA

Cooking Level: Intermediate

Home Town: Cochin, Kerala, India

Living In: Mumbai, Maharashtra, India

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Reviewed: Dec. 30, 2005

REALLY GOOD. I cut back the sugar, and used only wheat flour. It came out crispy on top and soft inside. Such a quick and easy bread I'll make it again and again!

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calsmom

Cooking Level: Intermediate

Home Town: Clayton, Indiana, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Dec. 7, 2005

five stars for the simplicity and tastiness of this recipe. i had extra buttermilk i wanted to use in a recipe easily and quickly. i only had unbleached flour on hand, reduced the amount of sugar, and baked in small loaf pans. the bread was wonderfully (but not too) sweet and had just the right amount of substance (not too fluffy nor dense). try it!

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KSIT

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Reviewed: Oct. 25, 2005

I loved this bread!! I halved the recipe to make one loaf. The dough was quite thick after mixed so I wasn't sure how it would turn out. I did rise an inch or two and that surprised me as I am used to having to use yeast. I baked it an hour and it came out well. I also used no whole wheat flour as I didn't have any on hand, so I used all all purpose white flour from hodgkin's mill. I also had to sub rice syrup for the sugar as I cannot have sugar. I also had no buttermilk so I sub full fat plain yogurt. It turned out great, butter on top made it awesome. It was almost sweet without being too sweet and very dense. I will make this again soon!!

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Chrystal

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Reviewed: Nov. 12, 2004

Great! How can you beat a tasty, simple-to-make bread, It tastes good with honey butter, cream cheese, peanut butter . . . reminds me of a bagel in some ways.

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KARA

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Reviewed: Jul. 8, 2004

substituting ordinary buttermilk with low fat buttermilk, this becomes an incredibly low fat bread with an awesome taste! a must try!

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SUZANNEKHAW

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Reviewed: Mar. 4, 2004

This bread was delicious!

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REEBERT

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Reviewed: Feb. 5, 2004

LOVE this bread! It's dense, but not too heavy. Just a bit sweet & so good buttered! I bet it'd be good made into french toast, too. I did cut the recipe in half, and made just one loaf. I used a glass loaf pan, and only had to bake the loaf about 45-50 minutes. Truly is a very easy recipe!

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