Reviewed: Jul. 22, 2012

Made just as directions stated. EXCELLENT bread!!!

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Reviewed: Jul. 7, 2012

This was really good and I made both in loaves and muffins and think I like the muffins better. I threw in about an extra 1/2 cup shredded carrots and think I could have doubled them. I didn't change the sugar but think I could have cut back some. Think I'll try part brown sugar next time. And I had pecans (which I like better) so I used them instead of the walnuts. I will definitely make again!

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Sheryl E.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Jun. 22, 2012

Fantastic! I used 1 & 1/2 cups of sugar and added 1/2 cup of shredded coconut instead of the nuts. Baked as muffins at same temp for 24 to 26 min. New family favourite!

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niki

Reviewed: Jun. 18, 2012

DELICIOUS..we did not use frosting. We used pecans and raisins. cut sugar to one cup added 1/3 cup applesauce and used 1/2 cup oil.

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SUNCITYMEG

Cooking Level: Intermediate

Home Town: Woonsocket, Rhode Island, USA

Living In: Bluffton, South Carolina, USA

Reviewed: Jun. 11, 2012

My youngest boy and I made this together. We cut the sugar back by half, used Penzey's Baking Spice instead of plain cinnamon and we added a half cup of organic raisins. Instead of two loaves, we made muffins out of this recipe. Baked at 350 degrees, they were done at exactly 20 minutes. We got 24 large muffins out of one recipe. The batter was really wet, I was really concerned that the muffins would come out TOO moist but I shouldn't have worried. They came out absolutely perfect! I'm glad we cut the sugar back otherwise they would have been too sweet for us. Next time, I might try to cut the vegetable oil in half and use part unsweetened applesauce.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 19, 2012

This was good but nothing to write home about. The pineapple flavor was good and I did reduced the sugar by 1/4 cup and used a heaping teaspoon of cinnamon. Just seemed to need more spices.

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julias1

Cooking Level: Expert

Reviewed: Oct. 6, 2011

very dry. I followed the recipe exactly. would not make again

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143sidney

Cooking Level: Intermediate

Home Town: Northport, New York, USA

Living In: Gainesville, Florida, USA

Reviewed: Aug. 18, 2011

I am giving this four stars because the sugar content would have been way too high for my taste. I used ground flaxseed as an egg substitute. I doubled the cinnamon and carrot to give it a sweeter taste and only used one cup of sugar. My kids LOVED it!

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Nutfreemommy

Reviewed: Aug. 7, 2011

Super easy to make and not overly sweet (a plus in my book). I followed the recipe as written though I did add a tad more cinnamon. It makes 2 small loaves or 1 big one. It does help to have a Food Processor to grate all those carrots!

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GUUSJE

Reviewed: May 30, 2011

I made half this recipe using a 6-cup bundt pan. I used 3/4 cup of sugar and I did add the entire 8 oz. can of crushed pineapple, but with only half the juice. I also increased the carrots and nuts a bit. This was very good, nice and moist, and I would definitely make it again.

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