Reviewed: Aug. 24, 2005

It was a pretty interesting recipe :) A good way to use up my left over applesauce that no one was eating. I added only about a 1/4 cup of oil, substituted raisins for diced apples, added a dash of salt, nutmeg, and a tsp of vanilla. I also added about a cup of oatmeal and subtracted a 1/2 cup flour. It's really good, but it needs more salt. Next time I'll add a tsp instead of just a dash!

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: May 12, 2005

This bread is delicious. I used 1/2 c. oil, vanilla yogurt instead of sour cream, and added one tsp each of vanilla and apple pie spice. It was very moist and had good flavor. I only needed to bake for 70 min.

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RWIK16

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Reviewed: Mar. 17, 2005

I subbed blueberry yogurt for the sour cream, doubled the cinnamon, used half brown sugar half white sugar and lowered the oil to 1/4 cup. It was perfect this way!

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CHRISTINAANNE22

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Reviewed: Feb. 9, 2005

This Applesauce Bread is wonderful. The recipe is very versatile. I reduced the amount of oil to 1/2 a cup, added 1/2 brown sugar and one more tsp. of cinnamon. Next time, I may leave out the oil all together. I ommited the sour cream and added a 1/2 cup of milk. It turned out so moist and delicious! I made 3 mini loaves (filling the pans almost to the rim leaving just enough romm for the bread to rise) and froze the rest to use next week. This is a wonderful bread for a light dessert or with your morning coffee. Thank you for the great recipe Linda, it is now a family favorite!

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JENEGIL

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Reviewed: Nov. 28, 2004

Great recipe. I used unsweetened applesauce and added some chopped up apples - it was great!

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Gail M.

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Reviewed: Oct. 28, 2004

AWESOME!!!! This is a new family favorite!!! I did add a bit of salt to the recipe, and even used strawberry yogurt in place of the sour cream once -- yum! This is really good, really moist, and disappears in a hurry!!!

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GRETCHEN01

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Reviewed: Oct. 22, 2004

Definitely a keeper, but I made some changes that I think would make for a healthier loaf. I reduced the sugar by half without compromising the sweetness but doubled the raisins, substituted low fat low sugar vanilla yogurt for the sour cream, added 1/2 tsp nutmeg which I think made a good difference, and used whole wheat flour instead of all purpose. Turned out wonderfully moist and yummy, with each slice having a good amount of raisins. Just make sure not to mix wet and dry ingredients too much. Will try adding wheat bran next time for even more healthiness.

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ARNESSA

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Long Branch, New Jersey, USA

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Reviewed: Sep. 15, 2004

I made four batches of this bread at once -- in small loaves (6 per recipe) for Rosh HaShanah gifts. Everyone LOVED it -- gave me rave reviews. I used a little less than 2 cups of sugar, and replaced the sour cream with vanilla non-fat yogurt (in lieu of adding vanilla). Per all the previous reviews, I added a dash of nutmeg, and a dash of salt too. The whole thing was a great success.

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PASOMMER

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Reviewed: Aug. 24, 2004

It was really good, and definitely sweet enough for me, and I didn't use the full amount of sugar. I used plain yogurt intsead of sour cream, because I wanted to cut down on the fat, and i didn't use as much oil either, maybe a tbsp? Other than that, it was delicious. Enjoy!

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: May 27, 2004

A nice moist bread.

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GVO

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Reviewed: Mar. 2, 2004

I made this recipe without reading the reviews.Silly me!The taste is wonderful,not too sweet.However mine was too moist,almost like a solid pudding inside.I will definately try it again with no more than 1/4 cup of oil.I might even eliminate the oil all together.

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Tina & Rob V

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Reviewed: Feb. 12, 2004

This cake is moist and not too sweet. My 3- and 5-year-old kids really enjoyed it and requested I make it again right away!

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quickcook

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Reviewed: Mar. 1, 2003

This was very good, but I made a few alterations. Like some others, I took the oil down to 1/4c (only made one loaf), and increased the applesauce by a tablespoon or two (used my homemade chunky applesauce instead of the kind from a jar). Instead of raisins and walnuts, I added dried cranberries and pecans. Wonderful taste and texture - thanks for the recipe!

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LAURAHALL

Cooking Level: Expert

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Reviewed: Jan. 24, 2003

Very good quick bread. I added a little extra cinnamon, and suspect some vanilla would be very good; plan to try it next time. I used a cream cheese frosting and it was delicious :)

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Angie

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 16, 2002

I thought this receipe was very good! I added a 1/2 c. of chopped walnuts to the batter and omited the raisins. I also sprinkled some brown sugar on top before baking. I thought it was great! The kids didnt seem to care for it much...but it didnt have gobs of frosting on it so what do they know? hehe Makes a good snack with coffee in the afternoon! Thanks for sharing!

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DIXIEEDARLIN

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Reviewed: Sep. 20, 2002

Very easy to make and very moist. Not a lot of flavor. I may try it using the ideas of adding craisins and nuts, or nutmeg and ginger. The recipe seemed to be lacking something (perhaps the raisins-I left them out!)

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KarenK

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Reviewed: Jul. 16, 2002

I made a dozen muffins (I used a non-stick pan, omitted the grease and flour, and just lifted them out with a plastic knife). I was out of sour cream, so just used skim milk instead. I added some brown sugar for some extra sweetness (omitted the raisin), and reduced the oil a little. They were very moist and good! A great breakfast or anytime snack, and very inexpensive.

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CJ121099

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Reviewed: May 20, 2002

I was really excited about making this bread after all the great reviews, but it definitely didn't work for me! I made it for a bunch of my friends, but I was very disappointed, and it was completely inedible. Maybe I did something wrong, but I didn't have a problem with any of the other breads I made to take, so I tend to think it's the recipe!

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TwoDCsPlus1

Home Town: Hagerstown, Maryland, USA

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Reviewed: Mar. 7, 2002

I really liked this bread. I didn't use raisins and instead of applesauce I used homemade pear-applesauce. I also used about a teaspoon of juice from grated ginger root. It was delicious.

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AUNT V

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Reviewed: Jan. 28, 2002

Use 1/2 cup of oil - still VERY moist & delicious. Easy, easy to put together. I made one loaf & used the rest to make muffins. Muffins took less time to bake (about 30 min.) The loaf took just about 80 min. (I loaded the pan up) NICE-TASTY Thanks. Could even put a frosting on it, yum-m-m!

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JANDAIZ

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