Reviewed: Jan. 12, 2008

This is a great basic recipe for a moist applesauce bread, but as others have said the spices must be doubled for it to live up to the "spiced" portion of it's name. I doubled the spices, added walnuts and raisins the first time I made it. Served it with a cream cheese icing. It was a big hit. The next time I made it I played with it a bit more and added dried cranberries, walnuts and the zest of one orange for a Christmas brunch. It was delicious!

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SHELLEY39

Cooking Level: Expert

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Reviewed: Jan. 11, 2008

I followed the suggestions on doubling the amount of spices. I used cloves instead of allspice. I also added 1 cup each coarsely chopped apple and walnuts. Mine baked at 350° for 42 minutes then at 325 for another 10. Perfect! I sliced it thin and put on some cream cheese. Yummy! Next time I am going to try adding chopped dates instead of the chopped apple. Thanks for the great recipe. It's definitely a keeper.

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manatee1220

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Reviewed: Jan. 8, 2008

I made some changes that helped too I think. I used chunky applesauce that left pieces of apple throughout. I used 1/2 TBSP of vanilla (I like it a lot), I added 1/2 cup pureed butternut squash ( I hide veggies in my kids food), I doubled the cinnamon, added 2 TBSP of flaxseed meal (again to hide from kids.) I baked for 70 minutes and was very tasty. Two toddlers ate 1/2 a loaf! Thank you!

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Wootsie222

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Reviewed: Dec. 16, 2007

I made several adjustments to the original recipe, and with those, I would rate this 5 stars. I used a little less than 2/3c. white sugar, 1/3c. oil (instead of 1/2c.), 1c. whole wheat flour & 1c. all purpose, I doubled the cinnamon & nutmeg (I might even use more than that next time), didn't have any allspice so I subbed 1/4 tsp. ground gloves. I also added 1/2c. diced dried apples & 1/2c. chopped walnuts. I made muffins instead of a loaf, and they came out extremely moist and flavorful this way. Thanks for the post Louise. I'll be making these often!

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KVN2003

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

I took the advice of others with the brown sugar replacing half the white sugar and doubling the spices. I also added chunks of real apple. I sprinkled the top with brown sugar. At the accurate temp and doubling the recipe while baking in two loave pans...it required about 70 minutes. My husband loved it and I thought it was really good. My kids did not like the nutmeg flavoring or the chunks of apple in it. I had made an applesauce bread about 2 months ago they loved, so they were very disappointed with this. That is the only reason I gave it 4 stars.

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Julianne

Home Town: Yucaipa, California, USA

Living In: Fairfield, California, USA

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Reviewed: Oct. 31, 2007

I made it as written except I used butter because I had already softened it for another recipe. It was great, next time I will try the oil, I assume that would be healthier. Also, it could have used a little more spice, so I will increase the spice next time. But all in all, extremely easy and if you stock applesauce, it is something you could make with very little notice.

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Bun

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Reviewed: Oct. 30, 2007

This is not good. Moist, dense, and all that, but truly not spiced, and not sweet. I even glazed it, added chopped apples, raisins, and more spice...and still blah. Won't be making this again.

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riblet

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

I doubled all of the spices and I felt as if they still weren't prominent enough. Yes, the bread was moist but at the same time it was way too dense for my liking. I boiled the applesauce and added the raisins into it, then preceded to do everything else as directed. I wouldn't ever make this bread again.

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Verena

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

This was very moist, but I thought it was too bland. I followed the suggestions of others and doubled the spices and it still wasn't spicy enough for my taste.

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BUCKRY

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Reviewed: Jul. 9, 2007

A great dense moist bread! I doubled the recipe but was just shy on the applesauce so added 2 very ripe bananas. Also, per other reviews, I doubled the spices, used half each of brown and white sugars, scaled back on the oil and subbed 1 cup whole wheat flour for 1 cup white flour, and added chopped walnuts. I baked it in a greased bundt pan for an hour. A great bread but next time I will add 1/4 cup more sugar. Then it will be PERFECT!

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Diva

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Reviewed: Apr. 16, 2007

I just changed my rating from 4 to 5 stars. It's a year since I found this recipe, and I just make it all the time! Wow, it is so good. I was low on eggs today, so I just did a half of a batch and made them into muffins instead, and it was phenomenal! The only change I make to the recipe is that I just brown sugar instead of white sugar. Everything else is perfect! It's so moist and flavorful. Thanks so much for sharing!

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Maria

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Indiana, Pennsylvania, USA

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Reviewed: Apr. 4, 2007

I made a number of changes to this recipe. First, I substituted 1 cup of whole wheat flour for 1 cup of the 'regular' flour. I was delighted to find that this didn't give it a heavy 'healthy' taste. I did find it a bit drier than I expected. Based on earlier reviews, I decreased the oil to 1/3rd of a cup (I'll leave it alone next time!). I added a half cup of walnuts and a half cup of raisins-putting the raisins in a 1c measuring cup and heaping the walnuts over the top so once I put them in a zip-lock and pounded them into smaller pieces...it works out to a good half cup for the nuts. I mixed the nut/raisins into the flour mixture (i.e the dry ingredients) that way the raisins stay where they belong in the loaf (evenly distributed) rather than sinking to the bottom. The last change was that I used the 'chunky' applesauce in place of the regular. It left pieces of apple spread through the loaf. The last change I made was to decrease the sugar to 2/3rds of a cup--this worked out fine for me/us. It might have been the addition of the raisins, golden raisins at that, but it was plenty sweet. All and all, a very nice recipe. I'll certainly make it again.

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keydancer

Home Town: Redding, California, USA

Living In: Big Lake, Alaska, USA

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Reviewed: Mar. 19, 2007

Good, very moist, but as others mentioned, the original recipe lacks sweetness and spice. This is a great base recipe and making it better is quite simple. It does need more sweetness, so the 2nd time, I increased the sugar by a 1/4 cup. Use all brown sugar for more flavor. And doubling the cinnamon and nutmeg is a must. I also sprinkle the top with brown sugar b4 baking, which makes a nice, crunchy sweet crust on top. Cooking time is definitely longer than 1 hour considering how much moisture is in this. I baked mine for 1 hour, 15 min. Was perfectly moist. And add 1 cup chopped apples. The apples will cook down and be tender and adds more flavor to this. 1 cup = 1 medium sized apple. Kids love this bread and with slight alterations, it's 5 stars. Tip -cover tightly with foil to let it steam for 30 min. or more. This locks in the moisture and a trick for all loaf breads.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 14, 2007

Only used about 1 tbsp of oil and made up for the rest in more applesauce. Added more nutmeg and cinnamon, and a little less sugar. Came out great. Try sprinkling coarse brown sugar on top before baking. Good recipe!

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halfenese

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Reviewed: Mar. 5, 2007

This was good but I was looking for something a little different. I have enjoyed one at a restruant with cream cheese and chicken salad on top of applesauce bread. I will keep looking for the right bread.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Feb. 21, 2007

Very good bread and so light and fluffy. Only had sweetened applesauce on hand, so cut sugar to half-cup. Lots of compliments.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Feb. 2, 2007

My husband gave this a 3, but my son loved this, so I bumped it to a 4. I made it as is.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Dec. 25, 2006

Tastes great and easy to make! I just doubled up on all the spices :)

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TWENTYTHREE

Cooking Level: Intermediate

Home Town: Baytown, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 2, 2006

I have to give this bread a four star rating as written, but by incorporating some different reviewers suggestions, this bread is definitiely a 5+!! First of all, I used 1 1/2 cups of chunky applesauce and only 1/4 cup of oil. I also used 1/2 cup of white sugar and 1/2 cup of brown sugar. I doubled all the spices- this was definitely a must for me. I didn't think the bread was even that spicy like that, especially for a recipe called SPICED Applesauce Bread. I added a crumb topping of 1/4 cup brown sugar, 1/4 cup chopped pecans and 1/2 tsp. cinnamon as well. This turned this bread into a real treat! I loved how moist the bread was, and it made my house smell amazing while it baked. I'm definitely not a baker (cooking is much more my cup of tea), so if I can make an amazing applesauce bread with this recipe, anybody can!

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CTCOOK1

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

Living In: Windsor, Connecticut, USA

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Reviewed: Oct. 4, 2006

This bread was ok, but a little on the bland side. If I made it again I would use more spices.

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MICHELLEGACEK

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