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Great flavor and turned out moist. I used walnuts instead of pecans though, as that is what I had on hand, but otherwise made as written. I did the loaf version, but looking forward to making muffins next time.
A very easy and tasty bread. I made mine with a few changes, based on personal preferences and what I had on hand. Like Boomette, I used all-purpose flour only; used walnuts instead of pecans; white sugar instead of brown; and oil instead of butter. The bread browned nicely and developed that classic quick-bread "crack" along the top -- simply beautiful! The texture, though, was a little strange to me... the top was very crumbly, and the bread itself seemed moist but managed to dry my mouth out anyway. The flavor was fantastic, though! I will have to try this again when I have actual bread flour in the house, and see what a differene that might make.
I used only all purpose flour. I used Splenda instead of brown sugar. That's maybe why the bread isn't dark (but the taste is amazing). I used pecans mmmmmmm I didn't use nutmeg but used cardamom. Instead of butter, I used oil with applesauce. The mixture was too dry so I added applesauce and milk.
I loved the spice flavor of this bread. It's dense, but still moist. I checked the loaf after baking one hour, and it was definitely ready to come out of the oven. 1 1/2 hours would have been too much. Very nice for breakfast!
A good muffin. Mine baked in quite a bit less than 45 minutes. I'm glad I peeked in on them early because they were pretty well done. They were a little more dense than I was expecting, but still a nice muffin. Thanks.
really nice bread .dee