Reviewed: Nov. 9, 2009

Loved this. I usually use 1/2 white and 1/2 brown sugar, and 1 tsp apple pie spice. I think it works best to grate the apple into the batter - it released some of the apple's juice, adding just the right amount of liquid to be able to easily stir in the apple. When I just chopped the apple, the bits mostly sunk to the bottom of the bread, and it didn't cook as evenly.

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umlautless

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Reviewed: Nov. 5, 2009

I used 4 small loaf pans instead of one...I used a tsp of apple pie spice in addition to the cinnamon...also only used one apple and 1/2 cup applesauce...the taste is VERY good but I think I cooked it a couple minutes too long...oh well, my kids will eat it...i will make again this weekend...thanks for a great appley recipe

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Mrs. Gandee

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Reviewed: Nov. 4, 2009

My bread is baking in the oven and the two apples I chopped up are over-taking the batter to the point that they aren't even covered. Note to users, any two apples don't work. Mine are med. sized and it's way too much. Haven't tasted it yet but it smells amazing! I topped with a crumble - 2 T brown sugar, 2 T reg sugar, 1/3 cup flour and 2 T butter. Mix the dry first then smash butter in with your fingers. Makes a nice Dutch topping!

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Kristi

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Reviewed: Nov. 2, 2009

Delicious! I just grated the apples and added them, juice and all. I omitted cloves due to personal preference. yum!

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bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

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Reviewed: Oct. 31, 2009

Came out good and very moist. I think I might add more apples next time! Thanks for the recipe!

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MammaJ

Cooking Level: Intermediate

Home Town: Hastings, Michigan, USA

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Reviewed: Oct. 25, 2009

Made it as is and my family gobbled it up! It came out a little crumbly and I think it's because my apples were really big - so this time I'll decrease the apples by 1 to see if it makes it less crumbly.

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Sparkles1981

Cooking Level: Intermediate

Home Town: Grandville, Michigan, USA

Living In: Middleville, Michigan, USA

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Reviewed: Oct. 22, 2009

Very good bread but I will be leaving out the ground cloves.

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LAWESSEL

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Reviewed: Oct. 20, 2009

MM.. tasty, but needs work. A bit dense for my personal taste. I will take the suggestions of shredding or pureeing the apples. I will also add the 2 tsp oil. Otherwise, good flavor, great baked color and smell.

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Angeline

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Reviewed: Oct. 19, 2009

I tried this recipe this weekend with some of the apples I had left from apple picking and it turned out pretty good. I used half ww flour and half white and used 3/4 cup of brown sugar instead of white (my boyfriend won't eat anything made with white sugar). I also didn't include the cloves and I must say, the end result was quite good. It's a tad dry which I think is due to the ww flour, or maybe not, thinking next time I may add some applesauce to see if that helps with the moisture. Definitely a keeper.

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MARJORIE8

Home Town: New York, New York, USA

Living In: Riverdale, New York, USA

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Reviewed: Oct. 19, 2009

I threw in some raissons as well - moist, great with coffee or tea!

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L B B

Living In: Wimbledon, Greater London, England, U.K.

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Reviewed: Oct. 17, 2009

This tastes fantastic and is easy to make. I do make 2 changes, though. 1. I microwave the butter and apples and then run them through the blender. Then I mix in the sugar and eggs. 2. I add a lot more cinnamon...but I don't measure it, so I'm not sure how much. It's a great recipe.

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redpepperineverything

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Reviewed: Oct. 14, 2009

Excellent!! I followed the recipe exactly and it was great!!!

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tracycorcino

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Reviewed: Oct. 8, 2009

This was an easy recipe. Like others, I substituted 1/2 the white sugar for brown, left out cloves, used allspice and added vanilla. Very good, if you like apple bread; my kids decided they like banana bread better! Think next time I will make muffins and add a streusel topping.

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foxmomx3

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Reviewed: Oct. 6, 2009

I tried this recipe for the first time. I followed the recipe to the T except for (taking some reviewers' suggestion) substitude 1/2 cup of butter with 1/4 cup of butter and 1/4 cup of oil. I baked it for an hour. The bread looked done when I inserted a toothpick, but when I took the bread off the pan, bottom part of the bread was wet (too moist), I don't know if this was because I substitude half of butter with oil. Maybe next time I will try 1/2 cup of butter and 2 tbsp of oil as some other viewers suggested.

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ijeny

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Reviewed: Oct. 6, 2009

Good warm with butter.

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AMY

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

I substituted white sugar for brown sugar, left out the cloves, and added vanilla and applesauce. I also made it into muffins. Very delicious!

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kurichan

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 2, 2009

This bread is wonderful. I also did the half brown half reg. sugar. Turned out fantastic. I turned the temp down to 325 degrees and added about 15 minutes to the time. It really is a perfect recipe!

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hilb80

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Reviewed: Oct. 1, 2009

I followed some suggestions and used oil instead of butter, 1/2 brown and 1/2 white sugar and shredded the apples. It is very thick like cookie dough, but the shredded apples added a lot of moisture. The bread is a little dry, but tasty. I actually like the drier texture!

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lorna164

Cooking Level: Expert

Home Town: Pleasant Ridge, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Sep. 30, 2009

Not too sweet. Love it.

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Laura

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Reviewed: Sep. 28, 2009

I took the advice of others and added a few tablespoons of oil along with the butter and I used all brown sugar instead of white. I also added one teaspoon vanilla and cut down the cloves to 1/4 teaspoon. I stirred in 1/2 cup raisins and 1/2 cup chopped pecans. Although the bread tasted good, it was very dry. I did not shred or grate the apples because I was lazy so I added them in chopped. Perhaps if I shredded them, the bread would be moist. I don't think that I will try this recipe again. There are other recipes that taste delicious and are very moist.

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