Reviewed: Nov. 12, 2009

Very, Very Good! This was my first time ever making apple bread but it was wonderful. I also used applesauce, homemade applesauce, about a cup, instead of the oil. But it turned great. Will make again!!

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RoxieT

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Reviewed: Nov. 10, 2009

Everyone LOVED this bread -- I think my parents would have given it 10 stars, they can't wait for the next batch :) -- I did take the suggestion of other reviewers and use applesauce in place of the oil and I used 1 cup of white sugar and 1 cup of dark brown sugar and omitted the nuts.

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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Reviewed: Nov. 5, 2009

Wished that I had read reviews first. I wasted a whole lot of stuff. It was dense and not very pretty. Although my husband did say that it was tasty. I will read reviews before I try another recipe.

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Helene Ferguson

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Reviewed: Nov. 4, 2009

This took way longer than 40 minutes to bake. Because the batter is so thick, the usual toothpick test does't work. I tested this way after 45 mins and it came out clean so I took the breads out of the oven. As they cooled they collapsed in the middle which was totally uncooked. The ends tasted good so I tried the recipe again baking for about an hour and it was excellent.

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raindrop

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Reviewed: Nov. 3, 2009

Good recipe, but a tad bit sweet. If I were to make it again I would cut the amount of sugar by a 1/2 cup.

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ldanelis

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Nov. 1, 2009

Just finnished baking it and tastes great. I did use other reviews suggestions and used half the flour as whole wheat, half the sugar as brown sugar, and used 1 cup of unsweetened apple sauce in place of the oil. Made 1 large loaf and 2 mini loafs. For the dumbies like me out there only fill loaf pans about 1 third full they rise a lot.

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mikestasha

Cooking Level: Intermediate

Living In: Elkhorn, Wisconsin, USA

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Reviewed: Oct. 31, 2009

Oh my gosh. I almost never get around to writing reviews, even for great recipes. But this is AMAZING. Most of the quick bread recipes I've found turn out rather dense and largely flavorless, but not this one. Wonderful!!!

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LuvBoraBora

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Reviewed: Oct. 27, 2009

Just a little too sweet for my taste, but well received by those I served it to. I used about 3 1/2 cups apples because I wanted it to be very full of fruit - turned out wonderfully apple-y!

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squeakyduck

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Reviewed: Oct. 26, 2009

Wonderful! I used 1/2 tsp of nutmeg like some other users suggested and also subbed 1 cup of applesauce for the oil. I missed the part of the instructions where it said to peel the apples, so left the skin on mine and it was fantastic. Gave it a bit of texture and also a fiber boost. I had to cook it a bit longer than the recipe called for, but this bread was delish and my family and I loved it! Will make again for sure!

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GinnyLynn

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Reviewed: Oct. 25, 2009

This is delicious. I also substituted the oil with Apple sauce, and put less sugar. This is amazing. Love it.

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Nawara

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Reviewed: Oct. 18, 2009

Yum!!! This bread is soooo good. I have made some healthier alterations that I use when I am making this for my family and they work out very nicely. I sub all the oil for apple sauce. *This does make the bread not rise quite as much, but the flavor is still great.* I also cut down on the sugar by 1/4c. as well. Other users have suggested adding in 1/4 cup of Orange Juice, and that does work nicely. When I bake for my family, I try to keep it as healthy as possible, as a lot of us are trying to watch our weight. The original recipe is wonderful as well though and I use that one for special occasions. (The only alteration I made when following the recipe is adding in the 1/4c. of orange juice.)

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JD

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Reviewed: Oct. 18, 2009

This bread is excellent. Like others, I replaced 1/2 of the sugar with brown. I think that really makes the bread. It's like eating candy, and I love the chunks of apples, versus other recipes that call for shredding. A definite keeper!!!

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 16, 2009

This is so good! The only changes I made were replacing the oil with 1 cup of applesauce and adding 1/2 tsp of nutmeg. The batter was not dry at all and the apple pieces didn't sink to the bottom. I baked them in a muffin tin for 25 minutes. I'll definitely make this again.

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xosugar

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Reviewed: Oct. 12, 2009

Great recipe! A delicious fall treat! I used 1 cup of regular sugar and 1 cup of light brown sugar as other reviewers suggested and omitted the nuts. Everything else I kept the same. The first time I made this bread I tested it with a toothpick at 30 minutes and it came out clean so I took it out of the oven. Once I cut into it, it was not cooked all the way through. I would cook for the full 40-45 minutes even if your toothpick comes out clean.

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hokieamy

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Reviewed: Oct. 12, 2009

Good, but just a little on the dry side....

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dersutts

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Reviewed: Oct. 11, 2009

Loved this one!! I did use a bit of wheat flour and some brown sugar. Loved the crunchy edges to it.

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Aliciawik

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Reviewed: Oct. 8, 2009

Delish!!! I did make a few changes though. I used only 1 cup sugar (1/2 white, 1/2 brown), I subbed applesauce for the veg oil, used pecans rather then walnuts (it's the only nuts I had), and I sprinkled in a little nutmeg as well. Came out apple-y and sweet but not too sweet. I'm making more tonight...the whole family loved it!

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Melissa

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Reviewed: Oct. 7, 2009

I made this in an angel food pan and cooked it for 1 hour 5 minutes. I subbed half whole wheat flour, and half brown sugar, and I forgot the vanilla (oops!). I also added a few handfuls of raisins. It was almost like cookie dough and I had a hard time mixing and was worried I was over mixing, but it turned out SO good. It's bit on the sweet side, so I will cut down by a half cup next time. I will definitely be making this again!

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 7, 2009

We are really enjoying this recipe. The first time I made it as written and it was great. Now I regularly use half brown sugar and shred the apples. I also add whatever my whim suggests as I put the ingredients in... the last time I made this bread I added a couple tablespoons of flax seed, about a half cup of oats, and some applesauce. I also play with the flour proportions leaning towards as much whole wheat as I can get away with. This is a pretty flexible and forgiving recipe as the bread or muffins made using it as a base have always turned out delicious.

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