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!

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.

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!

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.

Very disappointed. The bread's moisture doesn't comensate for it's virtual lack of flavor or anything that makes it stand out. Mediocre at best.

Super Delicious! Wouldnt change a thing! Made these twice already..when I go back for more they are gone already! My family LOVES THIS!

i made this for my MOPs meeting and it was a complete hit!!! Thank you

12/16/07: Flavorful & moist but next time I will cut the oil in half as other reviewers suggested. ~~~~~~~~~~~~~~~ Update 12/21/07: I made again only using 1/2 cup of oil and they turned out perfect! Light, fluffy, moist and so yummy! :-)

I found that 80 mins was too long to bake the bread. After 60, they were done, and a slight bit dry. The flavor was nice though.

This is a moist and delicious bread. I made it for a staff breakfast at work and all who tried it enjoyed it. It was fairly easy to make also. And luckily it makes 2 loaves, so we have some here at home to eat.

This was moist and so yummy! I had everything on hand already and had a surprise visit from my mother. She loved it as much as I did! Excellent recipe. Will make again!

This bread is just delicious! I make it often in the fall and winter and it is always a big hit. I do make some changes, however. Instead of raisins, I add a diced apple or two for texture and more apple flavor. I reduced the amount of sugar used to 1 1/2 cups. Also, I cut the oil back to just 1/2 cup--with all of the applsauce no one even misses it and it still comes out super moist! Lastly, I bake the bread for only 60-70 minutes--80 minutes is too much time and the bread is overdone and tough. My one year old daughter absolutely loves it.

Nothing special about this bread.

This bread is very good! Moist and full of flavor. I used splenda instead of sugar and I didn't have buttermilk or sour cream so I used skim. Everything came out perfect.

This turned out very tasty and moist... but I found that it was difficult to get it baked all the way through without burning the edges. The end pieces were completely dried out. Maybe it's my oven, though.

Very moist and good. I used chunky applesauce and added chocolate chips to one of the loaves. Both were a hit.