By Ron & Joyce Ripple Sr. on November 11, 1999
Serving Size: 1 (1847 g)
Servings Per Recipe: 1
"This recipe sounded yummy, so I thought I'd give it a try. But, I was confused when reading the recipe. The recipe calls for 1/2 c butter (1 stick), but doesn't specify whether it should be melted or cut into pieces. Step #1 says to combine the butter with the dry ingredients. Do I cut it in with a pastry blender, or stir it in b/c it's been melted? Then, step #2 says to saute the fruit. Do I use the 1 stick of butter, or more butter for the sauteing? To confuse matters, step #3 says to stir the butter mixture into the dry mixture. I thought step #1 said to add the butter already. I couldn't tell from the other reviewers what they had done. So, I sauteed the fruit (in my case apples and craisins) in the 1 stick of butter (I did not add any butter in step #1). Then I followed the directions from there on out. The batter looked very much like a buttery muffin-cookie batter. I did bake the loaves in four mini-loaf pans. Also, I baked them at 325 for 25 minutes. It took the full 25 minutes (they weren't quite done at 20 minutes), and they turned out a very lovely golden brown color. Other notes of interest, I used white whole wheat flour and high-oleic expeller pressed canola oil. The aroma and flavor are delish. I think I would rate this recipe higher if it were a little clearer on where the butter comes into play. Thanks for a yummy tea bread."
"Added dried cranberries instead of the raisins and this was a HUGE hit - thank you so much!!"
"Wow! This is so good that I'm gonna give it as Christmas presents! The only substitution I made was Allspice for the ground Cloves (I only had whole ones on hand). GREAT!!"