Reviewed: Nov. 10, 2009

3.5 stars for us. It took a little longer to cook and it didn't rise nice. I used the same baking powder and soda in a muffin recipe that same day and they rose fine, so I know it wasn't that. I was looking for a recipe to use up some applesauce I had canned, but for a quick bread I would probably make the Maine pumpkin bread from this site instead.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Oct. 12, 2009

Very good bread. I love baking 'non-yeast' breads through the fall and this one will stay on my good list. I did add a left-over apple chopped up & it added a nice texture. It went over really well with my girls kindergarten class. I did omit the raisins and walnuts since I'm not a big fan. It was very moist and kept well in the fridge.

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Kathy

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Reviewed: Sep. 18, 2009

Like many others I omitted the clove because I didn't have it,this would be nice with just 1/8 tsp of clove. This loaf was very moist, I doubled the recipe, used a 3:1 of wheat to white flour,used 3:1 ratio of brown to white sugar, doubled the cinnamon and replaced 3/4 of the raisins with chopped Macintosh apple. The apple I think added some moisture but i also used smart balance spread instead of butter which added water so next time I will cut the butter spread in half. Overall this loaf offers a lot of delicious flavor, no toasting or butter required.

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debbbiedoodlenoodle

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Reviewed: Sep. 10, 2009

Amazing. I could eat the whole loaf right now. very moist. changes I made: used 1/4 cup oil for shortening, 2/3 c brown sugar and 1/3 c white sugar. I also left out the cloves (didn't know if I would like its flavor in the bread).

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Salma

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Reviewed: Jan. 25, 2009

Found this recipe to be quite good & moist. I wanted to lower the calories and fat content, so I made changes, doubled the recipe first. I used half sugar:half twin sugar substitute, half a cup of butter instead of 2/3, used 1 tsp. more cinnamon and 1.5 tsp of vanilla extract, and half the amount of raisins and no nuts. Almost forgot I used a cup of whole wheat flour to up the fiber content.

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BrownSugar

Cooking Level: Expert

Home Town: Morgan Hill, California, USA

Living In: Calistoga, California, USA

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Reviewed: Nov. 1, 2008

Too sweet! I doubled this recipe using lovely pink crabapple sauce and a dollop of homemade apple butter just to make the specified amount..maybe that didn't help matters? I also reduced the butter as suggested by others. I was very pleased with the taste and texture (nice and fluffy), but the sweetness was overpowering. Even if I don't have to use apple butter next time I will halve the sugar. Otherwise a delightful bread, (or muffins as I tried) and oh so pretty pink! I baked mine at 325F.

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Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

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Reviewed: Mar. 11, 2008

Wow! This was terrific! The only change I made was to use almonds instead of the walnuts, because that's what I had on hand. I'll make it again for sure! Thanks for the recipe, Tracey Jo!

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Dec. 22, 2007

I made 10 loaves of this recipe and gave as Christmas gifts. I made 5 at a time - that's all the dough that fits in my Kitchenaid mixer. It is better than an oil-based recipe that I used in the past. The first batch stuck in the pans, so I greased and floured the next batch and they came out perfectly. It also seemed to have a better end result if the dough reseted about 10 minutes before baking.

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Erin

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Reviewed: Nov. 10, 2007

I love this recipe! And it's healthy. I actually added a graded, large apple and did not use the raisins or nuts. It's a fabulous snack.

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mawright22

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Reviewed: Sep. 10, 2007

This was excellent! I left out the raisins and nuts so my toddlers would at least try it, and they loved it. Will make this again for sure!

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Erika

Cooking Level: Intermediate

Home Town: Massena, New York, USA

Living In: Jeffersonville, Indiana, USA

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Reviewed: Jul. 29, 2007

This bread turned out nice. I followed the recipe exactly as listed except that I used a bit less nutmeg. I will make this again.

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Oil of Molé

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 15, 2007

Wow!!! This was sooo good! It came out moist and flavorful - I'll definitely make it again; I made a few changes - I didn't bake it for as long, I used a little less nutmeg, a full teaspoon of cinnamon, added vanilla extract, and also reduced the margarine to 3 tbs but used slightly more applesauce. Well I guess I revamped it a little but that was really just according to taste... Thank you so much.

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YehuditO

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2007

So moist and the spices really help to compliment this loaf of sweet bread.I had some applesauce to use up and made this tasty bread and also the applesauce bbq sauce recipe on this site. Thanks for a unique recipe!

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lilypads

Cooking Level: Expert

Home Town: Milton, Nova Scotia, Canada

Living In: Yorkton, Saskatchewan, Canada

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Reviewed: Nov. 9, 2006

Very tasty, moist bread. I love the nuts. I made several batches and reduced the butter to 3T. It worked perfectly. My applesauce was homemade and very chunky. All the better for the bread. Wrap it up quickly, or it will be gone!

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