Reviewed: Feb. 10, 2012

Easy and delicious!

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Reviewer:

Patty

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

It was delicious, but it definitely needs more cheese for the cheesy flavor. I used at least a cup and could have probably done with more. But it would probably also have been tasty without the cheese, so c'est la vie. Mine didn't rise well, but that's my fault, not the recipes. At least it wasn't concave :] And the density was actually lovely, so if yours fails at rising, eat it anyway. It was perfectly moist and i loved biting into apples.

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Reviewer:

terantallegra

Cooking Level: Intermediate

Reviewed: Oct. 10, 2010

This is a great bread, we love the subtle taste of apple and cheddar, may try extra cheddar next time though. Delicious!

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Apr. 12, 2009

This bread was very good! I used half and half instead of milk and made the cheese a heaping half cup, cooked ina byrex bread pan the inside was moise and soft and the outside was just a little crispy but not hard. I wasn't sure how I would like it, but it turned out really well!

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Reviewer:

remondrop

Cooking Level: Expert

Living In: Neenah, Wisconsin, USA

Reviewed: Nov. 10, 2008

Made this twice now & really enjoy it toasted with butter for breakfast.

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Reviewer:

Emil24

Cooking Level: Intermediate

Home Town: Bellevue, Kentucky, USA

Living In: Frankfort, Kentucky, USA

Reviewed: Aug. 27, 2008

So good and easy! Made these into muffins!

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Reviewer:

mzbinski

Reviewed: Nov. 6, 2007

This is bland and dry. I added more cheese to the top, some butter and ginger snap crumbs just to save the bread and not throw it out.

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Reviewer:

Stephanie C

Home Town: Greenville, North Carolina, USA

Reviewed: Aug. 8, 2007

Overall, this was a good bread. The only catch is that the taste is that of a good cinnamon bread...you can't taste the apples or the cheddar. Like I said, it was good, but plain. I probably won't try this one again...I'll look for something with more "pazzaz."

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Reviewer:

Jodi L.

Reviewed: Jan. 18, 2006

Very good. Hubby took it to his office and recieved rave reviews. I didn't have self-rising flour so I added baking powder as suggested by other reviewers and it turned out great :) I also used pecans in place of the walnuts because that is what I had on hand.

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Reviewer:

MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

Reviewed: Oct. 11, 2004

This was a great recipe - i've made it twice and had very positive responses from many people both times. I wanted to make it a little healthier so I replaced half of the sugar with Splenda, half the margerine with apple sauce, and halv the flour with Whole Wheat flour (and added baking powder + salt since it wasn't self rising). I also used Egg Beaters (all egg whites) instead of whole eggs. 1 hour seemed to be too long so I'd recommend watching it after about 50 minutes.

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