This was absolutely delicious. The second time I made it, I made a couple of changes and amped the spice up a bit, adding about 1/2 tsp each of ground cloves and nutmeg. I also made it vegan so I could bring it to work - just substituted about 1/2 cup of baby applesauce and maybe 2/3 cup of plain soymilk for the eggs until the consistency was right. Oh, I did cut the cooking time, too, because at 65 min, it was done to perfection.

Reviewed On: Oct. 21, 2009

Yum, I loved this and so did my whole office when I brought in the leftovers on Monday morning. I made two small changes - one an accident and the other to accomodate eating preferences. First, I chopped the apples instead of slicing but the texture turned out fine so no problem there. I also added about 1/2 a teaspoon each of ground cloves and allspice, and 1/4 teaspoon of nutmeg. Because one of my coworkers is vegan, I used 1/2 c. of baby applesauce and 1/2-3/4 c. of soymilk instead of eggs. It turned out moist and delicious - a real hit. Thanks for the recipe!

Reviewed On: Oct. 9, 2009

This was really, really good, but next time I will up the spices to get more of a strong gingerbread flavor.

Reviewed On: Oct. 9, 2009