Featured Brand Sites
Product By Category
Tools & Info
32 servings or 2 loaves, 16 servings each
Read MoreRead Less
Tap or click steps to mark as complete
Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Loved the final product. You need your biggest mixing bowl and then go buy something bigger. the batter/dough was huge! I used three smaller store bought throw away tins to make the loaves. Very tasty and oh so moist. Hubby and I heated it up and added ice cream along with hot spiked apple cider.
Great Recipe. It came out very moist and it was even more moist after freezing and thawing a week later.
I would love it to have had more flavor though. I am going to make it again and perhaps tweak a few things.
Comes out very moist. Bread to eat now and the other to share or freeze. I sprinkled cinnamon/sugar with pecan pieces on top. And I let my batter sit for about 15 mins before I bake, (I do this as my oven may get a bit too hot when preheating, so I adjust the temp a bit lower by 25 degrees) and I believe the sitting helps in the baking where the bread comes out even and doesn't open/crack so much on top.