Reviewed: May 14, 2012

This bread was a BIG hit for Mother's Day. The only thing I will do differently next time is to grease & flour the bread pans. Other than some sticking to the pans, it was awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rosieblabla

Reviewed: May 12, 2012

Just made this because I had leftover applesauce and hungry toddlers... it was fantastic! I chopped up the raisins, omitted nuts, and added chocolate chips. Baked as muffins, they came out great! (Muffins took about 30 minutes to cook thoroughly at 325 convection.) We'll be having these for breakfast this week! Thanks so much, this one is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenchemist

Cooking Level: Beginning

Home Town: Lafayette, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 17, 2012

LOVE it! Used Canola oil, rather than butter, 2 Tbsp ground flax, to replace equal amount of flour, and increased cinnamon to 1 tsp. Used 2/3 cup brown sugar. Super moist! Glass pan, 325 for 50 minutes. Sprinkled powdered sugar on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dmseck

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Mar. 2, 2012

OMG! This was soo delish! I put a little extra apple sauce and used chopped pecans leaving out the raisins. Baked it for an hour and it came out perfect!!! It is absolutely my new fav bread and it is so moist! Thank you thank you for introducing me to applesauce in bread recipes!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bianca

Reviewed: Feb. 9, 2012

Great applesauce bread. I wasn't sure of how much I would like it, but I'll definitely be making it again. I made my own applesauce and then used it in this recipe. mmmm!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alisajulie

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

Good bread though not spectacular. I soaked my raisins in hot water for a bit, which makes them plump up. I think I was hoping the bread's spices would make it zing more. I'll try a different recipe next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Feb. 6, 2012

Wonderful! I left out half the sugar. I swapped half wheat flour for the AP flour, and half the butter for oil. I added Craisins and pecans. Perfect for a breakfast bread!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Breanna W.

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

I made this bread today and it was yummy! I am gluten intolerant and used Bob's Red Mill GF AP flour with a half tsp of xanthan gum. It came out very yummy...rose nicely. Good job!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trudy

Reviewed: Dec. 28, 2011

I have used this recipe countless times over the last 2 yrs and ALWAYS get compliments and is always the 1st to get devoured! I've substituteda few tsp. (or to taste) of pumpkin pie seasoning for the nutmeg and cloves and sometimes to craisins instead of raisins, sometimes pecans instead of walnuts. Whatever I have at the time. You can adapt it so many ways!

Was this review helpful? [ YES ]
2 users found this review helpful