Reviewed: Jun. 23, 2009

I used all whole wheat flour, used lime instead of lemon,and made muffins. They are delicious!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 21, 2009

This bread is a pretty basic quick bread, but the batter is dry, and with the 50 minute bake time it got a bit overdone. I made mini muffins, mini loaves, and a regular sized loaf. The mini muffins were done at 15 min, the mini loaves at 25, and apparently the regular loaf probably should've been 30-35 min, not 50. I used peach yogurt (all I had) and used 3 6 oz containers. I think I'd add one more egg next time to make the batter a little more runny and/or add some fruit. It's good, but there's no overall fruity, lemony, or specific flavors. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 27, 2008

The texture of this bread is very good and it's not too sweet. I ended up using vanilla yogurt instead of plain, added walnuts, and instead of cinnamon and nutmeg, I used lemon zest so that it would have an extra lemon-y flavor. Next time I think I will add more yogurt since the consistency of the batter was a bit thick (maybe I added too many dry ingredients) and I will definitely turn the heat down! I baked it at 370 for 36-37 minutes and the top got a bit burnt! Will set it at 350 next time.

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rosiean86

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Reviewed: May 29, 2008

The texture was good, but the flavor was lacking. I added another 1/4 t. of cinnamon, but next time would add 1/2 - 1 t. salt also.

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Moitz

Cooking Level: Intermediate

Home Town: Lansing, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 12, 2007

This bread turned out great. It had good texture a pleasant flavor and was super moist. I topped mine with a good scattering of Uncle Sam Cereal before baking, that was a really nice topping to it.

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LMVO

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Reviewed: Sep. 9, 2007

I doubled the batch, and made some signifigant changes: 3 fat free, low sugar fruit yogurts, no butter, lemon juice, or honey, and all whole wheat pastry flour. The early browning might be due to the honey in the recipe; reduce your oven temp. by 25º.

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SKILLETZILLA

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 16, 2006

Too soft: better texture after a couple of days. Tasteless: adding pecans or nuts makes a big difference (that what I did). Very nice with jam&butter. It actually takes 50 minutes if a bread maker is used.

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Sossica

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Reviewed: Dec. 13, 2006

Very easy, and healthier on account of the yogurt and honey. I'll make this again.

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Linnea Quam

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 9, 2006

Once it cooled, this bread was great! It is unusual. It has the texture of a quick bread (nice and moist) but a taste more similar to yeast breads. It is more bland that most quick breads, but has a great subtle taste. Will most likely make again. (Mine took only 35 min to bake.)

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juicyfruit007

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: May 28, 2006

Wonderful. Thanks

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VIVNIDHI

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Reviewed: Apr. 20, 2006

Cooks fast... Baked in 30 mts...the crust got burnt. The bread is quite bland and tasteless. Loved the texture though.

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Umm Maryam

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Reviewed: Apr. 2, 2006

This was pretty good. The texture was wonderful, but it was just rather bland, and I had added extra spices. It was way better after cooling.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2006

This was very good bread--not too sweet, but flavorful. I added coarsely chopped walnuts and was glad I did.

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 27, 2006

We made this with blueberries. They all sank to the bottom but it made a delicious breakfast for nearly a week! Yummy hot with butter and honey.

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SARAJOSTEELE

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Reviewed: Feb. 21, 2005

Made mine with all whole wheat flour so it was a bit crumbly but very good, and very easy to make!

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SARAH_LIZ

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Reviewed: Dec. 1, 2004

I followed the recipe exactly and the bread browned nicely on top (see photo). But I didn't really like the pumpkin pie like taste so maybe next time I will skip the nutmeg and cinnamon and add lemon extract instead.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Aug. 8, 2004

I loved this recipe as muffins! I baked them for 20 minutes. Next time I would add some blueberries, nuts, or raisins, but they were really great just as is.

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RCOLE7

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Reviewed: Mar. 22, 2004

I've made this several times and it's always been a hit. I usually use fat-free lemon yogurt in place of the plain yogurt and lemon juice. However, I found that 50 minutes is WAY too long. I set my timer for 30 minutes and then start checking every couple minutes after that. Not too sweet, so it's great to serve with soup.

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