This is fantastic! The kids just inhaled it for dessert calling it "cake." I made just as written but replaced butter with coconut oil, left out the raisins and added a few chocolate chips instead. Very easy, healthy, and yummy. That's 5 stars from us. Thanks 1Steve....
Delicious taste, and makes a very big loaf that holds together well in the toaster. But I did not rate it a 5 because I think the cooking directions are off. After 60 minutes it was still a little underdone in the center. But because it is so dense, a toothpick tester is not a clear indicator. So I had to put it back in the oven and bake this bread for 1 hr 15 minutes.
Great recipe! I have made it exactly as writen and also with a couple of adjustments. Dates for raisins, a whole madarin orange (which I pureed in a blender) in place of the juice and rind of an orange. It tasted even more fabulous than the original.
Excellent "bran muffin style" bread. Used toasted pecans for the nuts. My husband and I both loved this bread! Thanks Steve. Roxygirl
I liked these a lot! I used all whole wheat flour & omitted the orange juice & rind. I used 1/2 cup brown sugar & 1/2 cup Splenda & used applesauce for the oil. I tried these as muffins & they worked nicely; baked at 350 for 18 min. Loved the healthy ingredients; thanks so much!
This is very good, and it does indeed make a nice bread for breakfast. I especially liked its density and how well the orange flavor came through. I skipped the optional raisins (for me) and walnuts (for my son), but I would love to have it with the walnuts and dried cranberries. It was very good without them, though, and especially nice spread with orange spice butter. Thanks for posting the recipe!
This breakfast bread tastes great and is really good for you as well. You can switch the amount of whole wheat flour to 1 cup and regular all-purpose flour to 2/4 cup without any trouble if you are trying to limit the white flour. I can't wait to try this again with cranberries. Thanks.