Reviewed: Feb. 22, 2013

This is a wonderful recipe! I used a mixture of white and wheat flour, replaced half the butter with applesauce, and added another 1/3c of applesauce.

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Reviewer:

OperaGhost

Home Town: San Manuel, Arizona, USA

Reviewed: Feb. 18, 2013

Wow was this a thick batter. I added a bit of gingerale to thin and some cardamon just because I was in the mood, but this bread was kinda dry and not very flavorful

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Reviewer:

Keeli

Reviewed: Jan. 18, 2013

I have made this in disposable mini tins for bake sales and as part of my annual holiday treat boxes. It is a wonderful bread. My only substitutions are that I use brown sugar in place of the white and shred my apples instead of chopping them. My toddlers ask me for the "apple bread" over the chocolate chip banana bread. Now THAT is high praise!

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Reviewer:

4Bs

Cooking Level: Expert

Reviewed: Jan. 13, 2013

This was great. I followed the recipe EXACTLY using 1 granny smith & i gala apple. The bread is a bit hard to slice because it's pretty crumbly. I think the reviewer who claims it's the butters fault may be on to something. But my family is enjoying it right now...even my daughter who hates baked goods was overwhelmed by the delicious smell and is devouring it.

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Reviewer:

RIELLA

Cooking Level: Expert

Reviewed: Dec. 30, 2012

I did sub oil in place of butter. I also did half brown/half white sugar. The batter was really dry- I almost couldn't get all the dry ingredients mixed in and my apples weren't very juicy, so they didn't help. When this first came out of the oven it was REALLY dry- However, after sitting overnight, it was moist and delicious the next morning! I would make this again for sure, keeping the substitution of oil for the butter but wouldn't change anything else. Overall, the bread was tasty after it sat for a while.

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Reviewer:

bakergirl

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Dec. 30, 2012

Great base recipe. I used safflower oil instead of butter.I initially panicked as I was mixing in the dry ingredients with the wet because it was not moist enough to incorporate all the flour, so I added in another two tbs of oil and some water, little by little until the consistency was to my liking. Turned out awesome and oh so tasty.

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Reviewer:

Jessigma

Reviewed: Nov. 20, 2012

I have been using this recipe for a few years now and it has become a fall staple in our home!

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Reviewer:

SBaker

Reviewed: Oct. 25, 2012

This was very good. I made it while on vacation and didn't have any cooking oil on hand, which i usually use when making quick bread. I did have butter, sugar, flour and apples from Wisconsin though. And this bread was the perfect treat! I made it exactly as directed, except omitting the cloves because I didn't have any. I didn't find it dry at all. It was nice and moist. I used Cortland apples and cut them chunky. I also cut the recipe in half to make two small mini loaves. Would definitely make again.

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Reviewer:

Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Oct. 21, 2012

I will DEFINITELY make this again! First time to make it modifications: added 2 tbsp oil, 1/2 c. crushed walnuts, 1/2 c. crushed pecans, nutmeg instead of cloves, half brown/half white sugar, grated apples, topped with whole walnuts and pecans to make it pretty. Next time, I'll do the same thing, but add 1-2 more grated apples.

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Reviewer:

brianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 20, 2012

I've made this recipe 3x in the last 2 weeks! My husband and toddler are both big fans. I reduced the amount of cloves used to 1/4 tsp (personal preference) and used half light brown sugar, half white sugar. I shredded the apples and was very pleased with the amount of juice rendered; it helped the stir-ability of the batter considerably!!

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