Reviewed: Oct. 20, 2009

Excellent! It was so good, my husband asked me to make another batch to freeze. I made the second batch as muffins (baking about 40 min), cut them open like a bun and put the caramel on the inside which was less messy than on the outside. I wonder if a spice like cinnamon in the batter would be good too. I will try this next time, because I will definitely make them again.

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fargoconnie

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Reviewed: Jan. 28, 2009

Tasty! I calculated this recipe to be 3.5 Weight Watcher Points (without the nuts)based on 1/12 of the loaf. I used fat free vanilla yogurt because this is what I had on hand, and 4 small macintosh apples. I may have cooled the carmel too much because it ended up being more of a crumble than a spread as anticipated, but not a problem, it still tasted good. The bread itself is not overly sweet, but the carmel topping adds the right amount of sweetness. Pretty good for a lower fat recipe.

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RAISIN1

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

The texture of this bread was really good. I used a Royal Gala apple for this and I think in future I would go for something a bit sharper like a Granny Smith. The best thing about this recipe though without a doubt is the caramel glaze which I want to try on other things. Thankyou Valerie Long

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Apr. 10, 2007

Loved this bread! put into muffin tins and used walnuts instead of pecans. Turned out great and they were gobbled up. Only problem- they tended to stick to the paper liners, next time will pam the tin and try it that way. Yummy!

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