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Showing 1-3 of 3
By Chef #326821
on January 17, 2014
When I was mixing the batter, I thought it was way too thick...but I persevered. I think this recipe left out some moisture. Milk, perhaps. I plan to serve it for a brunch bread and make Texas roadhouse butter to serve with it. Something tells me I will need it. Found this in the Chicago Tribune and it sounded so good.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 30, 2011
I chose this recipe because it only makes the one loaf where another recipe I have makes two. I don't like raisins so I left them out; I found this bread to be a bit dry. If I decide to make it again (the spice mixture is very nice!) I think I will try adding applesauce, or using oil instead of butter.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 05, 2009
We really enjoyed this bread but found it a little dry. I baked it for 50 minutes and it wasn't quite done when tested with a toothpick so I baked in 2 minute increments for about 4 minutes more and took it out when the toothpick had just moist crumb on it. Perhaps subbing oil for some of the butter? More Pumpkin? More raisins? It is worth trying as it is very good bread and I would make it again. Some of my coworkers thought chocolate chips vs the raisins would be good and I thought maybe craisins as well. I will experiment another day. Thanks for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (90 g)
Servings Per Recipe: 10