Reviewed: Oct. 21, 2012

I read the reviews first; then took the advise of many... make this in two pans. I used homemade apple pie filling and skipped the raisins. Made the house smell wonderful while baking on a cool Sunday morning. Thanks, Amber for sharing.

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Reviewer:

misty

Cooking Level: Beginning

Reviewed: Oct. 15, 2012

Made this 2 days ago and it's gone now. I split the dough into 2. One loaf had no add-ins and I used pumpkin pie spice instead of just cinnamon. A very nice quick bread. The other loaf (as pictured) had dried cranberries, ground pecans and a quick streusel topping. This was much more like a special cake/dessert. Both were moist after 60 minutes in the oven. Next time I will either use 2.5 cups of flour or 2 cups of bread flour to get a slightly stiffer bread to slice and toast. I did put a slice of the bread that is pictured in the toaster but the apple to bread ratio didn't allow it to really toast up. It was simply warmed from the toaster but not sturdy enough to put some butter on. If that makes sense?

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Reviewer:

justdawne@eastlink.ca

Reviewed: Feb. 5, 2011

I used 1/2 cup butter for less liquid-still doughy and NO flavor. I doubt I will try this recipe again. Sorry, Amber.

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Reviewer:

SarahSmiles

Cooking Level: Expert

Home Town: Westwego, Louisiana, USA

Living In: Youngsville, Louisiana, USA

Reviewed: Nov. 2, 2010

Really good flavor, but cooking it for a hour did not do the trick. The loaf was really heavy and still gooey inside. Next time I will split the batter between two smaller pans or something. It needs a longer cooking time.

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Reviewer:

azhlynne

Reviewed: Oct. 24, 2010

This was really good. I followed the recipe exactly as it was written. It was so easy to make, and came out super moist. My whole family loved it. I placed it in a 9X13 inch pan and it only took 30 min. to cook. The raisins were a great addition, (I soaked them in warm water for about 5 minutes before I added them.) But I think cranberries would be a great also.

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Reviewer:

cjsandy2000

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

Reviewed: Jul. 8, 2010

Extremely moist cake with a delicious flavor. Might cook just a bit longer.

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Reviewer:

AnnWC

Reviewed: Jan. 25, 2010

This is a delicious bread! I baked it in two bread loaf pans and it turned out perfect. Was so moist and yummy! I will definitely make this again. Thanks for posting.

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Reviewer:

Feydust

Cooking Level: Expert

Living In: Scott Depot, West Virginia, USA

Reviewed: Nov. 23, 2009

Very good ~ And it smelled sooo good while baking! I followed the recipe for the most part, except I used dried cranberries instead of raisins and omitted the walnuts.

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Reviewer:

belladarisa

Cooking Level: Expert

Reviewed: Jan. 15, 2009

Very minor alterations, the first being a loose 1/2 cup of brown sugar rather than packed (I ran out). Also, I added a dash allspice, nutmeg, and cloves. I also used dried cranberries rather than raisins. It smells SO good while it's baking!

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