Reviewed: Jul. 18, 2009

To get this bread to bake properly, reduce the oven temperature to 325 degrees and bake for about 90 minutes. Low and slow is the way to go for ALL quick breads! Other reviewers who complain about the outside being black and the inside being doughy are adjusting the wrong way. Turn that oven down! I made this bread according to the recipe, omitting the raisins, and adjusted the oven temp and cook time as I have stated. I'm enjoying a perfectly baked slice now! I prefer quick bread recipes that contain sour cream or buttermilk, but this is a very nice loaf. I have never seen honey used in a quick bread before. Four stars from me!

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Reviewer:

GRADYSMOM

Cooking Level: Expert

Home Town: Lowell, Michigan, USA

Living In: Lakeview, Ohio, USA

Reviewed: Jul. 1, 2009

If doubling recipe, only bake one batch at a time. Maybe its just my oven, which is NOT convection, but I couldn't get it to bake all the way through. I make this lots though, so in the future I'll just bake it one batch at a time even if I double the recipe.

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Reviewer:

wendyroo2001

Reviewed: May 22, 2009

Needs to bake more than 45 minutes! My loaf took more than one hr 10 min. Not sweet enough, too (and I'm not one for overly sweet things). I would increase honey and/or sugar. Very dense. I added raising, nice touch. Will probably not make it again.

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Reviewer:

QUINLANQ

Cooking Level: Intermediate

Reviewed: May 20, 2009

Great recipe! My kiddos love this bread. I have already made 2 batches of mini loaves and they are eating it faster than I can make it. The only thing I did different was use 2c whole wheat white flour. I will make the next batch with applesauce instead of oil.

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Reviewer:

CTEN

Reviewed: Apr. 10, 2009

This was very moist and flavorful. I added dried cranberries to this also (Very good)

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Reviewer:

rsbecca@WD

Cooking Level: Expert

Home Town: Wisconsin Dells, Wisconsin, USA

Reviewed: Apr. 4, 2009

Fantastic recipe! changed the sugar for 1 cup of maple syrup and 3 teaspoons of Stevia extrace and it tuned out great!

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Reviewer:

meldot

Reviewed: Mar. 28, 2009

I made as directed, but added 15 minutes to the cooking time. It turned out okay. Mine came out fully cooked, even though I made just one large loaf. The bread was a bit dense, though I blame the whole wheat flour I used. It was a good wau to use up extra pumpkin and bananas, but probably will not make again.

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Reviewer:

Stacey L

Reviewed: Mar. 1, 2009

I agree with previous reviews--this bread just will not bake all the way through. I even cooked it 25 min more than called for and the bottom was still goopy. I also did not care for the taste of the bread--very heavy, dense tasting. I ended up throwing most of it away.

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Reviewer:

CARDINALLOVER

Cooking Level: Intermediate

Reviewed: Feb. 24, 2009

I loved this recipe! I added chopped walnuts and no rasins, it turned out great. The second time I made it I wanted it for a dessert and I poured a vanilla glaze over it while still warm. Amazing! My family loved it.

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