Reviewed: Feb. 27, 2008

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.

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LinseyBee

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

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Reviewed: Jan. 23, 2008

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

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darcielynn

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

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

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Dec. 20, 2007

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.

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Karen Riesett

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Reviewed: Dec. 17, 2007

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! :-)

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Coupon*Crazy*Mom

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

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.

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AmyG

Cooking Level: Intermediate

Home Town: Bristol, Connecticut, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Oct. 25, 2007

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!

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Mamacheese2004

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 1, 2007

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.

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CLAREHUFF

Cooking Level: Expert

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Reviewed: Oct. 1, 2007

Nothing special about this bread.

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Brooke

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Reviewed: Apr. 2, 2007

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.

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 26, 2007

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.

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Julia

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Jan. 15, 2007

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

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Jacque

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Russellville, Arkansas, USA

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Reviewed: Jan. 3, 2007

very moist. was gone in seconds!

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Care

Home Town: Lehigh Acres, Florida, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Oct. 19, 2006

This is REALLY GOOD bread! Thanks for posting this!

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Cari

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Reviewed: Sep. 14, 2006

I decreased the oil to half a cup & like Chikeechiquita, I wanted to add a cup of Hershey's cinnamon chips (y'all have got to try these!) so I only used half a tsp of cinnamon. I used a chunky applesauce & was careful while mixing to retain it's chunkiness. I used mini-loaf pans & got 4 1/2 loaves. I made a streusel topping out of 1/4 cup firmly packed brown sugar, 2 tablespoons flour, 2 tablespoons cold butter or margarine, 3/4 cup chopped walnuts...mixed until it was crumbly. After the loaves were baked halfway, I kinda dug a slit down the center of each loaf & pressed the streusel mixture into each slit. This made the slices look beautiful when cut & added a bit of extra texture. Because I was using mini-loaf pans I decreased the oven temp to 325. These were fabulous! Loved teh chunks of apples & the little pockets of sweetness where the chips melted.My hubby scarfed down on a whole mini-loaf in one sitting...BEFORE dinner! LOL

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 21, 2006

I use low fat plain yogurt instead of sour cream and slash 1/2 cup of sugar since the applesauce already been added sugar. Bread is so good.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Feb. 24, 2006

this turned out great! I used less oil, brown sugar, and I added chocolate chips and nuts. thanks for sharing!

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mrdrcook

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Reviewed: Nov. 9, 2005

This bread was okay, not anything special, I ended up throwing the second loaf out after I had frozen it because it just didn't sound good. I used cinnamon applesauce and so the cinnamon flavor was very strong. I used buttermilk instead of the sour cream. It was a decent bread but I'd look for a different recipe next time I want to make applesauce bread. Husband didn't care for it either.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Sep. 11, 2005

this was very moist, i did use some suggestions from other readers. I used 1/2 white sugar and 1/2 brown and used vanilla yogurt. Baking time for me was 60 minutes and I made a bundt cake out of it instead of a loaf. I will make again. thanks

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MATEOGRACIE

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Reviewed: Sep. 8, 2005

My 4 year old daughter and I had lots of fun making this recipe, and then she and my 2 year old son DEVOURED it over the next 3 days! I think it's a great recipe for holiday giving as well.

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SONSAGER

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Smyrna, Georgia, USA

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