I have made this bread in several forms - large loaves, mini loaves (makes about 4) and muffins (24 regular-size). I have never used the glaze because the bread itself is sweet and moist enough. The most outstanding feature of this recipe is the batter itself. My husband called it "the best batter ever...it's like a batter milkshake!"

Reviewed On: Jun. 20, 2003

I used whole wheat tortillas, and the end result was nice and chewy (not tough, as other reviewers have said). The sweetness of the apples and sauce was well-balanced by the nutty flavor of the wheat torillas. Also, I made my own apple pie filling, using about 4 cups of thinly sliced apples, about 2/3c. white sugar, 2Tbsp. flour, a little water, and cinnamon and nutmeg to taste. Bring to a boil, then lower heat and simmer until apples soften (about 5 minutes)

Reviewed On: May 9, 2003

Terrific recipe! I doubled the crust, and will probably use unsalted butter instead of shortening next time.

Reviewed On: Dec. 25, 2002