Reviewed: Aug. 4, 2012

I have made this recipe several times now, and every time it's delicious. I make it into two large bar tins. I then cut each one in half and freeze three lots for another day. My husband likes his slice with butter, but I think it's moist enough to have it without. I have an orange tree with very sour oranges so they make a delicious tangy cake. Always enjoyed by my family and friends. Thanks for a great recipe.

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Reviewer:

Cobichin

Reviewed: Oct. 3, 2011

This recipe was easy and came out fabulous, both in taste and appearance. This recipe makes a lot, I used 2 8x8x2 pans and it worked out well.

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4 users found this review helpful

Reviewer:

dizzy0416

Reviewed: Mar. 25, 2011

I LOVE LOVE LOVE this recipe... I have made it several times, not always the exact same way, but it always turns out perfect. After making it several times with w cups of sugar, I now use 1-1/2 cups instead. Also, I typically use 3 apples instead of 2. And I always use orange zest instead of the lemon extract. Craisins are a great alternative to raisins--I like it both ways. This recipe is fantastic for using up fruit that isn't in perfect condition. Five stars all the way!!!

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4 users found this review helpful

Reviewer:

overflow235

Cooking Level: Intermediate

Reviewed: Sep. 19, 2010

This bread is delicious! Of course I have the urge to bake on a day where I have absolutely no groceries. So, I cut the batch in half, used vegetable oil instead of shortening, half ww flour, half white, and orange zest instead of lemon extract. The batch made one large loaf and it came out perfectly.

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3 users found this review helpful

Reviewer:

Nicole

Reviewed: May 24, 2010

This is one of my favorite sweet bread recipes. I like that you don't have to peal the apples or squeeze the orange. Like others, I used the zest of the orange. Used 1/2 white and 1/2 wheat flour and reduce the sugar to 1 1/2 cups. I sometimes replace the raisins with dried cranberries.

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10 users found this review helpful

Reviewer:

tbishop

Home Town: Merriam, Kansas, USA

Reviewed: May 11, 2010

I liked this recipe. I did subsitute 2 cups whole wheat flour and did a half white half whole wheat flour mixture. I also used 1 cups brown sugar and did half brown sugar half white sugar mixture. My two year old loved it! I like the simple fresh flavor of just citrus, so I just used oranges and lemon extract. The shortening tends to make the outside of the bread hard and crunchy, but the inside is moist.

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2 users found this review helpful

Reviewer:

joy

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

Reviewed: Jan. 15, 2010

This bread is wonderfully flavorful, fragrant, moist and delicious. I didn't have lemon extract, so I used the zest from the orange and it was perfectly flavored. These flavors blend together so well, and yet you can taste all the flavors separately, too. I was glad it made three loaves, since I needed three loaves! If you don't need all three loaves, just consider giving some away. You'll score points with it, for sure!

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3 users found this review helpful

Reviewer:

jms250

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: May 30, 2009

Great bread recipe, but I could not taste the fruit as much as I would have liked. I think I will add more next time and it will be perfect :)

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6 users found this review helpful

Reviewer:

Christy

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Living In: Longview, Texas, USA

Reviewed: Mar. 7, 2009

Really yummy. I subbed ripe pears for apples because I needed to use them up. I also used 3 cups hard white & 1 cup hard red wheat flour. I used sucanat & coconut oil for sugar & shortening. My kids went back for seconds. Very good....especially with spiced pear butter on top.

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Reviewer:

Rstump

Reviewed: Jan. 20, 2009

This recipe is absolutely amazing. I didn't have any lemon extract, so I just zested my orange before peeling and chopping it. It made the bread one of the best I've ever had!

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11 users found this review helpful