Reviewed: Nov. 3, 2009

I halved the oil and added apple pie spice....the bread was moist but still lacked a little flavor...next time I will add evenmore apple pie spice...thanks for a recipe to build on

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Mrs. Gandee

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Reviewed: Nov. 2, 2009

I made this bread last week and followed the recipe with 2 changes ... I left out the raisins and added l cup of pecans. Came out great. Very, very moist and flavorful. Plan on using this to give as Xmas presents. Will use smaller loaf pans for Xmas. Thanks for the recipe!

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Tina

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Reviewed: Sep. 20, 2009

My daughter, age 11, entered this bread in our county fair last week (9-09). She recieved a BLUE RIBBON. She followed the recipe exactly and it was delicious, moist and looked perfect. We made an extra loaf for us and we finished it in 2 days. Wonderful!!

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Rhonda

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

I really liked this recipe for the fact that it contains a lot of ingredients most folks would keep in their pantry/fridge ALL THE TIME. I subbed in non-fat sour cream, used 1 c brown sugar, .5 c white, 1/4 tsp fresh grated nutmeg, and doubled the amount of cinnamon. My two loaves came out firm but moist on the outside and super moist on the inside. Must be EXACT with measurements because this could easily become very soggy if od'ing on wet ingredients. Baked for 1 hour give or take, rotating pans half way through. The only thing is, I'd like this to be a little more spicy. Any suggestions?

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Jacqueline Hanson

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Reviewed: Jun. 16, 2009

Moist, tasty. Simply the best. I have been making this for several years and I am never dissapointed. A great recipe.

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Yani

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Reviewed: Jun. 9, 2009

This was so easy to bake....and absolutely delicious...I will definitely bake it again and again for my boys.

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Jolanta

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Reviewed: May 19, 2009

My favorite!

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WifeAndMum

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

LOve this recipe. I did take down the sugar by 1/2 a cup. added a tiny bit more cinnamon, and chunks of apple and craisins(as the previous reviews recommended) but I made them as muffins.... and they were so good! Once they were out of the oven and slightly cooled I dipped them in butter and then into a sugar/cinnamon mix to give that sugar crumble top..yum!

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ladykris

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Reviewed: Jan. 31, 2009

Good bread and easy to make. My toddler liked it so the lower spice level is good but yes, if you like it spicier I would double the spice. Also, if it turns out too sweet don't use sweetened applesauce. That makes a big difference in sweetness. You can only cut the regular sugar so much before you start to hurt the texture.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Jan. 7, 2009

This was very good!! I only had some cups of mango peach applesauce so i used those, added 2 small chopped apples and some chopped walnuts, i also increased the spice (as per previous reviews) to 2 tsp cinnamon, 1/4 tsp ginger and a sprinkle of nutmeg. Made 1 loaf and 12 muffins came out nice and moist and yummy DH ate 3 of the muffins while they were still quite warm! Will make again for sure!!!

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LISA097

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Hastings, New York, USA

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Reviewed: Dec. 30, 2008

I am enjoying the first slice warm!!!Just made a double batch and will see how well this bread freezes. It is delicious, but pretty sweet, may cut back on the sugar a bit. Made it more healthy by adding a few T. of wheat germ and ground flax seed. Also put in pecans instead of raisins.

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bakeramy

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Reviewed: Dec. 7, 2008

This recipe was very good. I cut down the oil to about 3/4 cup, added 1 chopped apple to give it some texture and instead of raisins, used craisins. I got lots of compliments and requests for the recipe.

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Amy L.

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Dec. 3, 2008

This recipe is easy, quick and GOOD! So far everyone who has tried a piece loves it and wants more. I took a loaf into work today and it was gone in less than half an hour. Quick things I've learned making this: 1. if you use cinnamon applesauce you don't need to add more cinnamon 2. bake it on the middle rack in the oven. Any lower and it forms a tough chewy crust. Still edible but not as good 3. if you make it with Robin Hood flour, it rises to a lighter fluffy bread. Gold Medal flour gives you a denser pound cake style bread

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Mari

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Reviewed: Oct. 19, 2008

This is a nice quick bread to make. I added both chocolate chips and raisins.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Aug. 5, 2008

I took this recipe as a base, and made it my own. I had leftover fruit pulp from the juicer this morning (rasberry, strawberry, orange, lemon, grapes, bananna), and it tasted so good, I didn't want to throw it away, I wanted to make it into a bread. Not knowing where to start, I came to allrecipes :o), and I used this recipe as a base. I had a cup of pulp, added 1/2 cup of cinnamon applesauce, and 1/2 cup of berry applesauce. I used half whole wheat flour, added a teaspoon of lemon zest, and added 1/4 cup of ground flax. Also, I added about a cup of craisins. I took off half a cup of sugar, because I thought it would be too sweet otherwise. I greased and sugared the loaf pans, and it was done in 65 minutes, not 80. Most delish! Thanks for the jumping board!

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jul. 28, 2008

I tried this recipe last night when I had some applesauce, nuts, dried fruits and Equal that I wanted to use up. I tweaked it based on earlier reviews/comments and I think the two loaves came out fine. I put so much fruit into it that it even looked a bit like the English fruit cake. (Those are the ones that actually taste good, compared with the foul treacly-too-sweet variety so appropriately reviled here in the U.S.) Here's my ingredients list (the procedures were the same as the recipe): 3 eggs 1/2 cup sugar 1/2 cup SugarLite (Equal) 1/4 cup oil 2-1/4 cup applesauce (which was the rest of the bottle) 1/2 cup lite sour cream 2-1/4 cup all-purpose flour 1 cup whole wheat flour 1 tsp salt 1 tsp vanilla 1/2 tsp fresh crushed ginger (Trader Joe's brand) 2 tsp cinnamon 1 tsp nutmeg 1 tsp baking soda 1/4 tsp baking powder 2/3 cup toasted slivered almonds 1-1/4 cup dried blueberries 3/4 cup raisins I baked both loaves for 60 minutes and cooled them on racks.

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Mike

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Apr. 29, 2008

Another try at using up the mountain of applesauce I made last fall...and this will be made again! After reading the reviews, I cut the sugar in half and it was plenty sweet for us. I also decided for cut out the oil altogether and instead added 3/4 cup of fat free cour cream. I also added a splash of vanilla and a sprinkle of ground ginger and nutmeg! So moist and tasty! I only wish I had some walnuts on hand, I think that chopped walnuts would make a great addition. I also subbed one cup of regular flour for whole wheat and sprinkled the tops of the loaves with a cinnamon/sugar mixture! I can't wait to have more for breakfast!

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VTmom

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

I made this recipe for my sustainable development class, as a project on organic foods avail. in Michigan. Everyone in the class enjoyed it. I made the Honey Butter recipe to go along with it. Yum.

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