Reviewed: Jan. 15, 2011

What a wonderful, easy bread! My whole family loved it and they don't usually like wheat breads! I did the recipe as is except I never buy buttermilk; I do the lemon juice with milk substitution. I will DEFINITELY make this bread again. Thanks ANNETTE1951 for a terrific recipe!

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Reviewer:

JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Jan. 14, 2011

Beyond adding a bit of oatmeal for texture, I stayed true to the recipe. I did cut the portions in half to make one loaf rather than two. Next time I'll add a bit more sugar, some vanilla and some mashed bananas. I think it will make an excellent banana bread!

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Reviewer:

union_98

Reviewed: Jan. 13, 2011

Very yummy! Lots of versatility! Will make again lots more!

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Reviewer:

Beth

Cooking Level: Expert

Home Town: Woods Cross, Utah, USA

Living In: South Jordan, Utah, USA

Reviewed: Jan. 13, 2011

Very tasty and simple bread! I love that I can make it in the afternoon and not spend all day making bread for dinner. I decreased the sugar as others recommended to 3/4 c. and it was plenty sweet. My family said it tasted a bit like cornbread. It worked great with our roasted vegetable soup. It was great as toast this morning for breakfast too. Thanks for the great recipe. I'll make it again for sure.

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Reviewer:

B&K Mom

Reviewed: Jan. 12, 2011

This was my first "brown bread" and it came out wonderful! I did do the substitute for the buttermilk since I was snowed in and had milk and white vinrgar Next time I will add raisins. I will be making this again. Thanks for a great recipe.

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Reviewer:

Diana D

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Belchertown, Massachusetts, USA

Reviewed: Jan. 12, 2011

Such great results for such little effort! Warm, out of the oven, with a bit of butter...Unbel I thought for sure I was having dessert!! It is a bit like a pumpkin bread (texture wise), so I can see adding fruit to it to make it a breakfast bread or snack. Unbeleivable that there is no oil or butter! It will be great for the kids school lunch.

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Red Bank, New Jersey, USA

Reviewed: Jan. 11, 2011

Absolutely delicious! I bake a lot of bread and this is would be one of my favorites even if it weren't so darned easy and quick. I took one person's advice and substituted 1/2 cup molasses for 1/2 cup of the brown sugar. It came out moist & beautifully textured. This is a Keeper!

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Reviewer:

Lora

Reviewed: Jan. 11, 2011

Very quick, easy & tasty bread.

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Reviewer:

Jessi

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

Just GREAT BREAD- I used the new (at least to me) white whole wheat flour and added 1 Tbls. of Molasses just to compensate for the baking soda taste others commented on -otherwise followed exactly as recipe is. So reminiscent of the Boston Brown Bread we had as kids without all the work. I can see adding raisins for the 2nd loaf for a breakfast treat Thanks so much for contributing this recipe- now gotta go and cut another piece.

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Reviewer:

Betty

Reviewed: Jan. 10, 2011

Very good quick bread. Since it made two loaves, I followed the example of one of the other reviewers and made one loaf the way the recipe says, and added two chopped apples plus a teaspoon of cinnamon to the other loaf. Both turned out nicely (though I think I will need to add a little more cinnamon the next time I want to make the apple version). The apple version did eventually start to go bad, so I'll have to eat it more quickly next time! And if you make the regular brown bread, you absolutely must eat it with butter melted into the warm bread - it's very tasty. Thanks for the recipe!

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