By Dotty2 on November 14, 2006
Photo by PaulaG
Photo by PaulaG
"This is a bread that I make at holiday time as well as during the year. Double the recipe to have enough for smaller gift loaves."
Serving Size: 1 (983 g)
Servings Per Recipe: 1
"Dotty another awesome recipe! I used fresh bing cherries chopped. Not sure if I was supposed to use maraschino cherries. The bread was moist and delicious. Thank you!"
"Made for Australia/NZ Swap #23 Prepared as directed. Had a strange phenomonon, the top collapsed, leaving a space beneath the crust !! Had NO effect on the flavor -- was deliscious ! I am not a fan of coconut, but this was a lovely, light flavor. Left out the nuts, personal preference. Thanks, Dotty2, for a new flavor on an old favorite."
"This gets more delicious after it ages for 24 hours. This bread developed a lovely crunchy crust which complimented the moist inside. The cherries were a wonderful addition and the coconut gave a subtle flavor that was enjoyed by all. I live in pecan country; therefore, subbed pecans for the walnuts. I plan on adding this to my Christmas baking this year."
"I got this exact recipe out of the Company's Coming For Christmas book. It's a very tasty, moist loaf. And, a very nice change from ordinary banana bread. I also used pecans because I prefer them over walnuts. I had to bake about 70 minutes to get the middle cooked."
"This is a great tasting loaf! Other then using chopped pecans because I didn't have walnuts on hand I made as posted and it came out beautifully - both times! Wouldn't change a thing. This is one that is a delight to serve as it looks so good on the tray and tastes as good as it looks ... this is going to be one of my 'make and takes' for the Library Bake Sale that is coming up. Thank you Dotty."
"This is a wondeful bread - it was a HUGE hit at my mother's Christmas party! Thank you so much!!!"