Reviewed: Apr. 22, 2012

After reading all the reviews I added 1/4 cup brown sugar and sprinkled cinnamon sugar on top. I made it in a cake pan and baked for 25min. It is delicious!

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Reviewer:

Robin

Reviewed: Mar. 17, 2011

This is a great breakfast bread, and very easy to make.

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Reviewer:

mfmenchi

Cooking Level: Intermediate

Living In: Leominster, Massachusetts, USA

Reviewed: May 24, 2010

This bread just didn't do it for me; if eaten alone it was too dry and not sweet enough, but when combined with jam it was too sweet.

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Reviewer:

breadlover

Reviewed: Mar. 24, 2010

Good taste and texture. I substituted 2/3 C. wheat flour and 1/3 C. white all-pourpose flour in addition I added 1T of wheat germ. I didn't have maple syrup so I used molases in equal amount instead. I also didn't have plain yougart so I used vanilla yougart. I used 3 tsp lemon juice instead of fresh.

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Reviewer:

Shelby

Reviewed: Mar. 17, 2010

I made this bread tonight and I am kind of on the fence as to whether I would make it again. Its very plain and would be great as a breakfast bread with some natural nut butter. I used almon milk, fat free plain greek yogurt, 2 egg whites, 1/2 cup agave nectar, and I added 1 tsp of pure vanilla extract. The bread came out pretty dense and very chewy in the center. Next time I may try experimenting by using pumpkin puree or applesauce.

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Reviewer:

Kristen

Reviewed: Dec. 30, 2009

This recipe does not need any modifications to make it "light" or "low fat". It is already a healthy bread and if you use sugar free maple syrup..... of course it is going to be bland. The maple syrup is what gives it flavor.

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Reviewer:

Jessi

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Reviewed: Jun. 12, 2009

Absolutely amazing. Moist and flavorful. Delicoius warm. I made a few changes though: 1. Upped the milk to 1/2 a cup 2. Used splenda instead of syrup 3. Baked for 40 minutes, the last 10 foil covered. 4. Doubled the cinnamon, left out the nutmeg. This is some of the best bread I've had in a long time. I'm eating my second slice now.

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Reviewer:

Jackie A

Cooking Level: Beginning

Reviewed: Mar. 5, 2009

This bread was just so-so for us. I read the other reviews that you could barely taste the maple, so I added a tsp. of maple extract in addition to the syrup, and the maple flavoring was still just ok at best. I think if I had not expected this to be a sweet bread, I would have liked it more, but for some reason the "Maple" in the name led me to imagine a banana bread-like sweet bread, not a plain, hint-of-maple loaf. I hate to add sugar where it's not called for, but I felt like this bread needed it. It was still ok, and we still ate it for breakfasts, but I probably won't make it again. I also only had plain ol' fake syrup (not the real stuff), and imitation maple flavoring, so that might have had something to do with it.

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Reviewer:

For King and Prince

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Cooking Level: Intermediate

Reviewed: Dec. 6, 2008

I followed all the directions, but I found it bland (despite increasing the spices). I wish I hadn't wasted expensive syrup. I won't make this again.

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Reviewer:

sarahxbee

Cooking Level: Intermediate

Reviewed: May 2, 2008

I don't know. Maybe I did something wrong. the flavor was just ok but it was weird. after it had already risen and was half done in the oven it sprung a leek and started dripping batter all over my oven. it was very weird. when it was finally done the texture was also weird.

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