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I made this bread with splenda for baking and it turned out perfect....great taste!
Hey QTPetootie, sheerkerry had made this bread and shared it with our family, and of couse we all loved it, and by topping the bread with the Pampered Chef's Sweet Mocha Hazelnut Sprinkles, it made this bread taste even more wonderful. If and when I decide to make this bread myself, I'm going to top mine with a bit of a spreadable cream cheese, as I think that would taste very good on this bread. QTPetootie, thank you for posting this recipe, it certainly is a keeper!!
This recipe was terrible. I am from Trinidad and I spent most of my life cooking and baking Caribbean dishes and this is a poor representation of the breads and 'bakes' from the islands. Too much sugar, too much oil and just a very dull recipe that tastes like just that. I tried it and I was very disappointed with it. Threw it away immediately after tasting it.
So, I made this originally in October and I had the same problem as Poison_Ivy. The middles of my loaves never set and it was simply way too dense. This time, I used 1-1/2 cups of all purpose flour, and 1-1/2 cups of bread flour. I had no buttermilk, so I used a substitute of 1 tablespoon of white vinegar and added enough milk to make 1 cup, letting it stand for 10 or so minutes. At 325 degrees, it took me about 1-1/2 hours to bake the loaves, and using convection heat for the last 20 minutes. My bread came out beautifully brown with a crisp crust, but a nice moist middle. Thanks for sharing QTPetootie!
Taste was excellent! Except I cut the ingredients in half and made one load. I don't know why mine only needed 45 mins bake time and didn't rise much at all (just above an inch tall) w/9 1/2" x 5 1/2" loaf pan. If I want it to look more like a loaf of bread as pictured, what would you suggest the bake temperature and bake time to be if I use 2/3 of the ingredients to make one loaf?
This was SO good. I used 1/2 whole wheat flour, added 2 bananas, 1 c. pecan halves unchopped, and 1 c. splenda instead of 2 c. sugar, and used the mixer but only to just mix. Baked it in 2 pans for 40 min. Perfect. Also, froze one of the loaves and had it later and it was STILL so good.. specially warm w/butter on it. This goes in my favorites file.
I made this cake in one large cake tin, so I had to bake it for 2 hours in a 300 degrees F oven, so the cake would bake evenly and not be burnt on the outside whilst still raw on the inside. Everybody loved it. And it got even better the next day. Wonderful!
One of my daughters wanted to learn to bake, so we chose this recipe because I wanted to start her off with one that does not require an electric mixer. She made this with ease and the bread came out perfectly. We reserved a little of the batter, omitted the coconuts and added white chocolate chips instead and baked it in a little loaf tin. Just for fun, she topped the large loaf with more white chips. Both were equally delicious, and the taste just got better the next day. Thank you for sharing.
Not that you need another stellar review, QTPatootie, but this bread is AWESOME!! I even subbed applesauce for half the oil and Splenda for half the sugar and it was just as moist as you could want. I first tasted it when it was still warm and thought it was good, but not spectacular. The next day and the next it just got better and better! The amount of coconut flavor is right on the money. I can't thank you enough; I will be making this lovely and easy bread often!
Very, Very good. The whole family loved it. We just at ours plain w/ a little butter or Nutella! Didn't need anything else. I will make this again.