Reviewed: Mar. 12, 2006

This was great - I will definitely make it again. I added 1/2 tsp. cloves and used granny smith apples - tasted like apple pie!

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Reviewer:

Juliana

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Reviewed: Mar. 11, 2006

lovely bread; very moist. Had to make some modifications because as I was making this, realized only had 1 large gala apple so also chopped up carrots and added half a tangerine peel. Threw the apple, carrot, and peel into my food processor and that made it extra easy. Left the skin on the apple, as I like the red bits of color. Omitted nuts and used a 1/2 cup raisins and 1/2 cup choc. chips (choc. complimented the tangerine flavor well). Made 1 8 in loaf and 3 mini loaves. Used 1 cup white and 3/4 brown sugar for a darker richer loaf. Added 1/2 tsp. each nutmeg and cardamom. Also used 1/2 applesauce and 1/2 oil. *May need to add a little extra spice if you don't like things too bland. The spice additions were not overpowering but complimented the other flavors nicely. Great way for me to clean out my refrigerator crisper!! Baked for 50 minutes in my oven. A keeper recipe and because it makes a thicker batter, nuts or raisins, or the chips won't sink to the bottom.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 23, 2006

This bread is great. I chose canola oil myself and omitted the applesauce (b/c I didn't have any) and it turned out just fine. Baked in 8x8 cake pan for 40 mins @ 350 - just felt like it!

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KatieC

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Reviewed: Feb. 16, 2006

This bread is moist, apply, nutty, and yummy. It improved a lot after a day or two. I followed the suggestions to use half whole wheat and half white flour, and half oil and half applesauce. My cooking time was 60 minutes at 300 degrees. A recipe worth saving, thanks!

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Laurita

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Reviewed: Jan. 19, 2006

Very moist bread which got even better the next day. I made a regular size loaf and 7 mini loaves. I like baking the mini loaves better due to the decreased baking time (30 minutes). While they were cooking, my mom kept asking if they were done (a big compliment to me)!

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LYNDAINKY

Cooking Level: Expert

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Reviewed: Dec. 14, 2005

We loved this bread & it didn't last very long. Although I would suggest chopping the apples not too fine.

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ELAINE17

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Reviewed: Dec. 11, 2005

I took the suggestion to go 1/2 & 1/2 on the oil and applesauce and I used all-purpose white flour only. It took 70 minutes to cook. This came out so moist & yummy. I am making more to give as Chirstmas gifts at the office.

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HONEYMOM99

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Reviewed: Dec. 5, 2005

I've made this several times and much of those for my daughter's Montessorri class. We have some food allergies so I leave out the nuts and use Ener-G egg replacer and this is just fabulous!! thanks!

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ashleescoolmom

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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Reviewed: Nov. 14, 2005

Very nice bread, would definately make again! Took exactly 70 minutes to make in a 300 degree oven, which is what the recipe called for.

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GrandmaK

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 30, 2005

This was really great bread. The only complaint I have is the cooking time. Luckily I read the reviews before following this recipe and thanks to Nansters and Carolina, I cooked it for 40 minutes. Wendy must have a really cool oven because any longer and mine would have become hard and burned.

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DANCERDEDE

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 18, 2004

this bread was wonderful. i made a few changes though. i used half a cup each of vegetable oil and applesauce, and i used 1 1/2 cups each of white and wheat flour.

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SINFONY_STAR

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Reviewed: Nov. 7, 2003

Great recipe! Delicious, melts in your mouth...I loved it. Baking time was 40 minutes instead of 70 though.

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Carolina

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Reviewed: Mar. 31, 2003

Good recipe. I used only all-purpose flour, as I didn't have wheat flour, and it turned out fine. Baked mini-loaves instead of two regular sized. If you do that, you'll need to cut baking time from 70 minutes to about 40 minutes or so. Keep checking frequently once you've hit 35 minutes to make sure the sides don't burn.

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