Reviewed: Apr. 26, 2012

Good recipe. Next time I will add chopped walnuts.

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Donna

Reviewed: Feb. 26, 2012

Wonderful!

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Golonka Ginger

Reviewed: Feb. 21, 2012

Excellent recipe! I shredded the apples before adding, used brown sugar instead of white and omitted the cloves since I didn't have any. I will definitely be making this again and again.

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SAKKASIE

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Campbell, California, USA

Reviewed: Feb. 12, 2012

They loved this at work. I didn't have cloves, so I just doubled the cinnamon. It was good, but did seem a little on the dry side. I also tried with my Maple sugar, yum.

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Marj

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

Really good! My boyfriend described it as "banana bread with apples" which is a pretty accurate picture. I made a couple changes based on suggestions: half white sugar, half brown, and I replaced the 1/2 cup butter with 1/4 cup butter and 1/8 cup oil. I also probably increased the apples; I used 4 smallish, chopped fine. All together, very good! I might try adding some sort of crumb topping next time.. because I can't leave recipes well enough alone!

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Reviewer:

bobolynn

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jan. 2, 2012

Easy to make. I subed 1/2 cup brown sugar for 1/2 of the white suger per someones suggestion. My oven temp has to be upped 10 degrees to bake per recipe directions. Even doing this I had to bake an hour and ten minutes. The bread came out nice looking. It tasted good, but is way to sweet for my liking. About half a slice is all I could eat. Probably wouldn't make again, but this is just because of my taste preferences.

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bwydeli

Reviewed: Dec. 31, 2011

Followed the recipe as written and found the bread tasty but very dry. I used Granny Smith apples and I don't think my 2 were big enough because the apple flavor is just barely detectable through the cinnamon. I do plan on making this again in the future with larger/more apples and maybe shortening instead of butter or some applesauce added to make the bread more moist.

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Candie

Cooking Level: Intermediate

Home Town: Vine Grove, Kentucky, USA

Reviewed: Dec. 18, 2011

I've made this a few times now. As it's written, this is an excellent recipe. I've since adapted it a bit. I don't see the need to peel the apples - it takes time and once they're in the bread, the skins aren't really noticeable. Since this uses such a thick batter, a wire whisk is a BAD choice to use for mixing. A wooded spoon is OK; but a silicon spatula is by-far the best thing to use to mix and transfer this into the pan.

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Reviewer:

rpitingolo

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Washington, D.C., USA

Reviewed: Nov. 8, 2011

I absolutely loved this recipe. Will make again and again. I substituted nutmeg for the ground cloves, added a teaspoon of extra virgin olive oil, used half white and half brown sugar and my apple of choice was golden delicious which I shredded. I would also suggest monitoring the baking time, as others mentioned it was ready in less than an hour. Check after 45 minutes.

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leeleeJ

Reviewed: Nov. 6, 2011

This was excellent! I used half brown, half white sugar, and I added two tbsp canola oil. Mine was done in about 50 minutes. Next time I will double the cinnamon, and maybe add some vanilla extract, as this is a very mild flavored bread. Great for breakfast or with a cup of tea.

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