Reviewed: Jan. 23, 2012

Good bread. I can't eat walnuts, so instead i added about a cup of fresh blueberries. I also used all apple sauce, and no oil, and didn't use wheat flour because I don't have any. I also used about 1/2 the amount of cinnamon and 1/2 ground nutmeg. Overall, it was very good and I"ll add it to my recipe book. One complaint, and this might be a personal preference because it seems all my breads come out this way, it was a bit too sticky and moist for me. I like breads I dont have to remove the sticky residue from my finger each time I touch it.

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Reviewer:

tlc09001

Reviewed: Dec. 18, 2011

Absolutely delicious! I followed the recipe except for I also used 1/2 cup oil and 1/2 cup apple sauce but next batch I am going to use 1/4 oil and 3/4 applesauce. I also added 2 teaspoons of cinnamon. Perfect for Christmas Morning!!

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Reviewer:

jksloan

Reviewed: Dec. 17, 2011

This was a great way to use up a bunch of apples I had in the fridge. I followed others' suggestions of cutting back on the oil and increasing the apple sauce. I also substituted half of the sugar for splenda. I baked it at 350 and it took 50 minutes. It turned out very well.

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Reviewer:

Cinnamongirl116

Reviewed: Nov. 5, 2011

Followed the directions as a base. Used half and half applesauce and oil, doubled the cinnamon, added 1/3 teaspoon of cloves and some fresh grated nutmeg, and the zest and juice of 2 tangerines. Baked for 50 minutes at 350. Makes 2 loaves and it was delicious. We have 18 apple trees, this recipe is going to be a keeper! Took a loaf to a friend's house and the 6 of us ate the entire loaf with lunch, LOL.

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Reviewer:

Gardyner

Reviewed: Oct. 9, 2011

I used to think that only experienced grandmothers and bakers could make cakes and breads... but I'm doing just fine despite my youthful perceptions, thanks. This is marvelous. I used granny apples because I wanted a bit more tartness since my Apple Coffee Cake. The recipe directions were spot on which is so sweet.. this is a delicious apple walnut bread

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Reviewer:

Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Oct. 4, 2011

Excellent. Everyone loved this bread. Wouldn't change a thing.

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Reviewer:

megnmn

Reviewed: Sep. 14, 2011

I liked this recipe. I didn't use wheat flour because I didn't have any, so I substituted it for all-purpose. I added fresh nutmeg and instead of using 3/4 cups of oil I used 1/4 cups and replaced it with the applesauce! Very moist. However, if I were to make it again I would try shredding the apples instead of chopping them, just for aesthetic purposes.

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Reviewer:

Verena

Cooking Level: Intermediate

Reviewed: Mar. 6, 2011

This bread is so Yummy!! 2 loaves don't last a day in my house!! The last time I made it, I used 1/2 cup each of canola oil and applesauce, 1 1/2 cups each of the all purpose flour and whole wheat flour, and doubled the cinnamon and vanilla. Came out perfect! I also tried this recipe omitting the walnuts and substituting blueberries for the apples, very, very yummy!!!

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Reviewer:

Frogger

Reviewed: Nov. 8, 2010

Yum yum. I made the recipe in a 10 inch tube pan and had to bake mine an extra 10 minutes. It doesn't rise much and the batter was pretty thick too. My apples didn't disappear in the bread because I left them chunky. I only added a little nutmeg in with the cinnamon. Thanks for this great recipe!

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Oct. 27, 2010

I thought that the Apple Walnut Bread was delicious! It was moist and I loved the walnut in it. The only thing that I did different from the recipe was that I did half and half with the applesauce and oil. I used a half cup of oil and half cup of applesauce. Came out great! Thought 1 cup of oil was too much, would have made it oily.

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