Recipe by GAF55
"This is a really good and moist bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This bread is absolutely wonderful. I split the recipe, using half of all the ingredients and two eggs, with no problems. I also "doctored" the recipe a bit after reading the other reviews: For a half recipe, I used 2 tsp. of cinnamon, added 1 tsp. of nutmeg, and added 1 c. of chopped walnuts. When the bread was done, the walnuts had stayed suspended nicely throughout the batter. This was an excellent breakfast bread, not too sweet, and tasted fresh out of the oven after popping a slice into the microwave for 15 seconds and slathering it with real butter. YUMMY!
I left out the oil entirely and the bread was still very moist! I used craisins and walnuts but still felt a bit more flavour was needed. I also added 1/2 teaspoon of nutmeg but would add a bit of salt next time and more fruit and nuts. A good beginning recipe that may need tweaking based on your own personal tastes.
I halve the ingredients to make one 9x5 loaf. I use 1/4 c. oil and 2/3 c. sugar to reduce the fat content. Added 1 c. walnuts. I've baked this for friends and gotten rave reviews. Thanks for sharing the recipe, Linda.
Use 1/2 cup of oil - still VERY moist & delicious. Easy, easy to put together. I made one loaf & used the rest to make muffins. Muffins took less time to bake (about 30 min.) The loaf took just about 80 min. (I loaded the pan up) NICE-TASTY Thanks. Could even put a frosting on it, yum-m-m!
Great recipe. Everyone at work loved it. Made some changes: Used only 1/2 cup oil, 1/2 tsp. cinnamon, added 1/4 tsp. each nutmeg and ginger. Instead of raisins, I used craisins and 1/4 cup finely chopped nuts. Also this can be made in 3 1/2 x 6 inch mini loaf pans and will make 6 at one time. Didn't have to make any high altitude adjustments.
I made a dozen muffins (I used a non-stick pan, omitted the grease and flour, and just lifted them out with a plastic knife). I was out of sour cream, so just used skim milk instead. I added some brown sugar for some extra sweetness (omitted the raisin), and reduced the oil a little. They were very moist and good! A great breakfast or anytime snack, and very inexpensive.
I was really excited about making this bread after all the great reviews, but it definitely didn't work for me! I made it for a bunch of my friends, but I was very disappointed, and it was completely inedible. Maybe I did something wrong, but I didn't have a problem with any of the other breads I made to take, so I tend to think it's the recipe!
I really liked this bread. I didn't use raisins and instead of applesauce I used homemade pear-applesauce. I also used about a teaspoon of juice from grated ginger root. It was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Applesauce Bread I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 99
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a moist, old-fashioned banana bread.
See how to make a sweet poppy-seed bread with almond and orange flavors.
See the secret to baking moist, delicious banana bread.