Reviewed: Nov. 9, 2009

This recipes is delicious. My family loved it so much that I made it for a bake sale. It was a big hit. I omitted the nuts, but otherwise made just like the recipe. Perfect for holiday season. Thanks for sharing!

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Jaime D.

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Reviewed: Oct. 11, 2009

This was wonderful! I added 1 cup of can pumpkin and it was perfect. My family now calls this Fall Harvest Bread.

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CNMMom

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Reviewed: Aug. 8, 2009

Far too dense. I had to add 1/2 cup of water to the ingredients to get everything to mix together. Flavor was ok, but I'm not sure I'd make this recipe again.

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Sarah S.

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Reviewed: Jun. 2, 2009

Stick with the recipe and you never have any leftovers

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lindsay

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

The batter was really, really thick and had I not read all the comments that reassured me that this was ok, I would have started doing things to change the consistency. Glad I stuck with the recipe!! It was SOOOO good. I did add a bit of Allspice.

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CMHIGGINS12

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Apr. 8, 2009

I have made apple bread and cranberry bread, but this was the 1sr time I combined them. I didnt read the reveiws until it was in the oven. I wasn's sure how it would turn out. It reminded me of cookie dough. It was excelent! I followed the recipe but next time I might try to add a little orange juice and or zest. My husband, (who brings home too many apples)and me (who loves cranberry bread) has found the perfect solution. Thank you

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hope

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Reviewed: Mar. 29, 2009

Excellent bread. Only thing I would change is less fresh cranberrys as made it a bit to puckery for my kids. I add orange extract to one of the loaves and this was also very good.Everyone really enjoyed it and I will definitely make it again.

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char

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Reviewed: Mar. 8, 2009

Loved this bread! Made a few modifications: replaced eggs with pureed peach babyfood (daughter is allergic to eggs) and used all whole wheat flour. Also added a little vanilla. Considered adding milk like a few reviewers did, but changed my mind and it was perfect without added liquid. The dough is deceivingly thick but was wonderful once cooked. Keeper!

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Rachelle

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Reviewed: Jan. 25, 2009

I was very nervous that the "bread to fruit" ratio seemed very off but it cooked up very well. Better served as a warm dessert with ice cream.

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Kathy

Cooking Level: Intermediate

Home Town: Wonder Lake, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: Dec. 29, 2008

This was new on my Christmas 08 baking list, and as I mixed the dough (very stiff indeed! I had to knead it by hand), I was doubtful how it was going to come out. Well!! I got raves, and I tried it myself, something I don't always do. Add my rave to the others! This is a keeper for the regular Christmas baking list, and more reason to make it during the year. The only change is I used dried cranberries instead of fresh. Beautiful, chunky and dee-licious!!!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Dec. 10, 2008

A little on the dense side, but otherwise pretty good.

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Wendy

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Reviewed: Nov. 29, 2008

I made this bread for Thanksgiving. I left out the nuts and added more cinnamon, but otherwise followed the recipe. It was nice and moist, but a little bland. I think I'll try adding cloves and nutmeg next time.

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Barb

Cooking Level: Intermediate

Home Town: Ontario, New York, USA

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Reviewed: Nov. 15, 2008

I made this bread for a dinner party. It was the first thing to go. My In-laws loved. Next time I will make two.

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MCMORT

Cooking Level: Beginning

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Reviewed: Oct. 20, 2008

I made several breads that I took to work, this was the one that was gone in a flash and had people asking for more. It did seem too dry during mixing and I was worried I had done something wrong. This is the best tasting and easiest bread I have made.

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Sandysrx

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Reviewed: Feb. 11, 2008

I used whole wheat flour instead of all purpose flour the second time I made this, and it turned out fine. I also used an egg substitute (using 1/4 cup of applesauce + 1/4 t. baking soda for every "egg" substituted) the second time, and it also turned out fine. What made me give this recipe three stars was because it was sooooo dry! I would recommend adding 1/4 a cup of milk or soymilk to moisten it up and to make the mixing easier.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Jan. 19, 2008

Delicious and easy to make! I used dried cranberries, but kept true to the original recipe. Don't be intimidated by the small amount of dry batter, once you add the apples it will become moist and perfect. I made this as a gift to one of my coworkers and got rave reviews...I'm actually making a couple of loaves now :)

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Houn

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

I baked this bread today and using some of the additions and advice in other reviews like to add allspice and cloves and it was scrumptious. I didnt find it dry or hard to manage. I did use macintosh apples which I had squirted with juice of one lemon and divided the sugar in thirds using white light brown and brow sugar, I will be making a batch of breads tommorrow for friends.

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nancy ellen

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Reviewed: Dec. 30, 2007

This bread is so moist and delicious. The apples add just the right amount of moisture. Great after being frozen, too.

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Edith Double

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Reviewed: Dec. 25, 2007

My batter was really dry at first, so I added a little bit of water (about 3 Tbs) and it ended up tasting really good and moist.

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HEATHERAMJ

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Reviewed: Dec. 19, 2007

I omitted the walnuts, but followed the recipe exactly for everything else. Everyone loved the bread, and it was a fantastic healthy treat for the holidays.

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Jen

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Arlington, Virginia, USA

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Apple Cranberry Bread

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