By Maryland Jim on October 29, 2008
"I recently was given "The Official Vermont Maple Cookbook" 3rd edition and this recipe is in that booklet. Very nice flavor and very easy to make."
Serving Size: 1 (128 g)
Servings Per Recipe: 8
"This was really tasty and perfect for the new fall season. However, the instructions did leave a few details out, so I had to guess. I made the batter first, and saw that it was a really wet batter. The recipe did not say how to prepare the loaf pan or what size, but based upon the wetness of the batter, I decided to grease and flour the pan. Although there didn't seem to be a lot of batter, I opted for a 9-inch loaf pan, and I'm glad I did, because it rose up quite nicely. I used a maple walnut granola, which was perfect. The loaf took 65 minutes, and was perfectly moist. I let it sit in the pan on a rack for about 10 minutes before releasing it, which was just right. Thanks for posting this lovely loaf. Made for Football Pool Week 1."
"This was a great success - my granola was mostly oats as I have just got back from a holiday and the cupboard was bare - but the result was still delicious !!"
"This is a delicious sweet bread! I like the apple-maple flavor, and the nutty topping adds an extra wow factor. Thanks Jim!"