Reviewed: Mar. 11, 2007

To skinny down the recipe as much as I can, I used non-fat vanilla yogurt, skim milk and sugerless syrup with maple flavour. It smelt amazing, but tasted bland. I had it in the oven for 35 mins, it was more than enough. 30 mins seems more like it. Oh well, I will smother it maple syrup when I have it for breakfast.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kamaram

Reviewed: Jan. 21, 2007

So maybe I'm jumping the gun a little since I haven't even pulled this loaf out of the oven yet, but the batter/dough tasted so good, it is rising so beautifully (better than any bread I've made recently), and has the most delightful color. I had to substitute 1 T milled flax seed + 3 T water for the egg because I ran out yesterday and haven't been able to get through the snow to the store yet. I also used 1 2/3 c whole wheat flour + 1/3 c unbleached all-purpose flour because I didn't have any pastry flour. I can't wait to taste this!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

~Severed*Consciousness~

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Manitowish Waters, Wisconsin, USA

Reviewed: Oct. 18, 2006

This was alright. I used vanilla yogurt and upped the maply syrup by 1/4 cup because I love maple flavor and sweeter breads. The flavor was OK, but the texture was a little dry and crumbly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

Reviewed: Sep. 26, 2006

This bread was quick and easy to make, and fairly tasty, but not excellent. I used 1/2 low fat vanilla yogurt & 1/2 plain, since that is what I had. I decreased the baking time to 40 minutes and that was plenty. I was expecting it to be sweeter like most quick breads, esp with all that maple syrup, but it was only mildly sweet. Nice texture, however.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LilyAnn

Reviewed: Apr. 27, 2006

This bread was easy and very delicious! It was moist and flavorful. I added 2/3 cup of chopped dates and it was a great tea bread. I'll make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stonehill26

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Reviewed: Apr. 11, 2006

This was very good! I agree with another poster that the bake time needs decreasing. I set my timer for 40min and that was too long. Very good and healthy though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HJCARY

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Lakewood, Colorado, USA

Reviewed: Apr. 10, 2006

i love this bread! i ate like half a loaf in a day! i made this even lower calorie than it all ready is: i substituted splenda for the sugar, egg substitute, skim milk, and just a bit of syrup for the taste. this was awesome! so moist, and crusty if you bake it a bit longer.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

jellybeanbecky

Reviewed: Oct. 10, 2005

Very good and good for you. I substituted buttermilk for skim (its extrememely low in fat and very rich tasting). I cooked my first one 45 min and it was too long, made it dry. I cooked the second one approx. 40 min and it made a big difference, I also loosely covered the top with foil the last 10 min.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Juddbee

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Sep. 13, 2005

This recipe is great- I happened to find maple yogurt at Whole Foods, so I used it! This is healthy & low cal. And surprisingly very moist! Reminds me a bit of gingerbread. All my quick bread recipes need to have foil on the top the last half of the baking time to prevent over-browning. No exception here. Thanks for submitting!

Was this review helpful? [ YES ]
10 users found this review helpful