I, too, followed Jillian's advice to use half white sugar and half brown. I used 2 teaspoons of vanilla, since she used 1 when she cut the recipe in half. Since one or two reviewers said it needed cloves or nutmeg, apple pie spice seemed appropriate for this recipe. I used 2 tsp. of McCormick's brand, which contains cinnamon, nutmeg & allspice. I followed one other reviewer's advice to coat the pan with butter & then dust with cinnamon sugar, which allowed the bread to slide smoothly out of my bundt pan, which another reviewer reminded me to use instead of 2 loaf pans. There's one thing I'd do differently, as far as the order of ingredients. The next time I make it, I will save putting in the chopped apples until I've mixed the wet ingredients with the flour mixture. It was tougher to make sure there were no spots of dry flour in the batter with the flour clinging to the apples and in the spaces in between the chopped apples. I think it would be easier to fold the chopped apples into the completely moistened batter. Speaking of wet and dry ingredients -- that apple pie spice? I mixed it in with the flour, salt & baking soda. I was just worried it might not dissolve right into the egg and sugar mixture, but I will follow the recipe next time, since the oil that's also part of that mixture should allow the apple pie spice to dissolve just fine. I would have loved adding the nuts, but my mother doesn't like them. She is gonna LOVE this yummy bread.
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I, too, followed Jillian's advice to use half white sugar and half brown. I used 2 teaspoons...