Apple Bread

Wonderful bread bursting with apples! I cut the recipe in half and used half white sugar and half brown sugar. I also added a generous tsp. of vanilla. I baked it in a 9x5 glass baking dish at 350 for about an hour. It smelled wonderful and tasted even better - perfect with a cup of tea!

Jillian's style of this recipe was much better then the real thing. When i did it first using the normal recipe i found there wasn't much flavor at all. But when i used Jillians version i couldn't stop eating it. Still, good recipe.

I also changed it up a bit using Jillian's suggestions however I did not cut the recipe in half. Instead I used 1 cup white sugar, 1 cup brown and added a tsp. vanilla. I also put both loaves in for 1 hour at 350. I did not use walnuts. Turned out great!

I like it best this way--less fat and cholesterol and it's very good--just finished making it, and I keep wanting to go back for another piece! BTW, you can substitute zucchini for the apples if you want for a variation. APPLE BREAD 3 c. all-purpose flour, 2 t. cinnamon, 1 t. baking soda, 1 t. salt, 1/2 t. baking powder, 1/2 t. nutmeg, 2 eggs, 2 c. sugar, 2 c. finely chopped or shredded peeled apple or unpeeled zucchini, 1/2 c. cooking oil, 1 c. chopped walnuts or pecans, toasted in pan in 350 degree oven for 5 min. (OPTIONAL, but very good, 2 1/2 T. milk (enough to moisten). Mix eggs, oil, sugar, cinnamon, nutmeg, salt, baking powder, & soda. Add flour, apples, milk, nuts. Mix till all is blended. Pour into (non-stick if you have them) loaf pans that have been generously sprayed with cooking spray, so bread won't stick. Sprinkle the top of each loaf with 1 t. sugar. (Makes a fancy looking wonderful top crust; I do on all my quick bread recipes). Pour into two 8"x4" loaf pans and bake for about 50 min or til tests done when a toothpick inserted comes out clean. Over the top goodness, plenty sweet enough, and so much healthier for you with half the fat and 1/3 less cholesterol. Also, I used smaller pans (5 3/4" x 3" x 2 1/8"), cause it takes less baking time. I baked them for 35 - 40 min. or until tested done with toothpick. Makes 3 to 4 loaves, depending on how high of a loaf you want. I usu. double this recipe and make 7, so can freeze & give away some.

Okay, I took a bit of all the reviews and made this fabulous bread and as the photo shows, it came out perfect, light and fluffy and moist. Like most I cut the recipe in half and I use 1/2cup whole wheat flour and 1cup+2tbl Swans Down cake flour. Wheat flour is very low in protein resulting in those heavy breads. Cake flour has the highest protein so it compensates for the whole wheat. I also did the combo of white/brown sugars. Instead of the oil I used 6 tablespoons melted butter. Again, some protein and not as heavy as oil which makes for a better texture for the leftovers too. I rough chopped the 2cups of apples then tossed in lemon water to keep them white. That's why in spite of the wheat flour this bread isn't dark. I tossed the apples with it's own flour in a colander to keep the chunks suspended in the bread not sink to the bottom. I sprinkled the dough with a touch of white sugar before tossing in the oven and it gives a nice thin crisp glossy crust but isn't a streusel. Um, I used 3/4 cup rough chopped pecans & 1/4 tsp of vanilla. Oh, Granny Smith apples. So, this recipe was really a joint effort with everybody who wrote and as the picture shows it came out pretty, fluffy and light. I put the cup next to it to show the height of the cake. The adding of the wheat flour really added a lovely sweet wheat taste and I never would have thought of it. Thanks everybody, this tastes great.

FANTASTIC!!! With Jillian's modifications: 1/2 the recipe (2 eggs) + 1tsp vanilla extract and half cup white sugar and other half brown sugar. I used 2 cups of roughly chopped apples. I had to add another splash of vegetable oil too. DELICIOUS!!!!!

The best recipe EVER! I made two loaves, however, I cut the sugar to 1/3 white and 1/3 brown, used 1 c of whole wheat flour and 2 c all purpose, cut the oil to 3/4 c., and added a crumble top. It was absolute perfection. HIGHLY RECOMMEND!

I made this tonight after purchasing 50 gala apples from someone who was selling fruit as a fundraiser. As Jillian suggested, I did half white sugar and half brown and added a generous teaspoon of vanilla extract and nutmeg. It turned out heavenly! I used an apple corer/peeler tool and chopped the apples into smaller pieces from there. I didn't puree the apples in a mini food processor like I do for zucchini bread; I left them chunky and it turned out amazing. I made two loaves as the recipe is written, as a reviewer recommended I baked at 350 F for 1 hour and it was perfect. Thank you so much for the wonderful recipe, I will definitely be making this again!

Made this 3 times for my family in the past month - basically our go-to for when our apples aren't being eaten. My dad was definitely impressed with it; it's a frequently requested one as it goes well with coffee. Didn't make any changes and the bread always turns out perfectly! Almost couldn't take a picture every time because it's snarfed down so quickly, but I managed to the last time I made it (last weekend).

My family raved about this bread (and I couldn't get enough of it!). I used 1c brown sugar, 1c white sugar, 1/2 c oil and 1/2 c apple sauce. I also used Eggbeaters instead of real eggs. The bread was quite moist and very tasty. I am definitely making this one again (and again)!

This was really good, I used a mini food processor to chop up the apples, I have a son with food consistency issues and he didn't even know they were there. I'm making this again today to take to neighbors since we have a bunch of apples leftover from the orchard.

This apple bread is delicious! I made it Jillian style, except that I didn't use the walnuts in the batter. Instead I made a walnut streusel (1/2 cup flour, 1/4 cup each of brown and white sugars, 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 cup butter, and 1/2 cup finely chopped walnuts). I layered half of the streusel in with the batter, and used the rest on top. I will definitely make this again!

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.

To be honest, this is four stars as written, but easily goes up to five stars with a few changes. I used one cup white sugar and one cup brown sugar as well as 1/2 cup oil and 1/2 cup applesauce. I added 1/4 teaspoon of nutmeg and 1 teaspoon vanilla extract. I also bake this at 350 for about an hour in two loaf pans. Wow - sooo delicious!! The last time I made it I added some rum soaked raisins and my family went wild for it. It would be great with walnuts added as well.

i made this per jillian's recommendations, halved the recipe and used brown sugar and vanilla. it was delicious!! i had 2 mealy apples i didn't want to waste and this recipe was the perfect way to use them.

Very tasty, and simple too make. The apples are very moist and great tasting

I followed Jillian's version and it was great (as I'm sure the original was)! I hate to waste the peel so I took the peels and blended them (in a smoothie bullet machine but it could be done in any blender) with the sugar/egg mix. It tasted great and added the nutrients back in. I also used organic so the peel should have been fine.

took this to a a potluck and it got rave reviews! since then I have modified this by increasing the apples by a cup (total of 4 cups) and decreased the sugar by half a cup (total of 1.5 cups) and it came out even better (in my opinion and my husbands as well)

It is okay, not really that impressed with it. I tried what reviewer Jillian said and did half brown sugar and half white sugar. Also added vanilla. To me it lacks something. I maybe next time if make add little nutmeg or cloves.

I never review recipes, but had to with this one, it was so good! I made some changes like some of the other reviewers did. Added 1 tsp vanilla. Used half brown and half white sugar, and substituted half of the oil for unsweetened apple sauce. Baked st 350F for just under an hour. I made it last night, and it is almost all gone!

This bread is amazing! I took the advice of other reviewers and did 1 cup white sugar, 1 cup brown sugar. Before baking, I didn't have cooking spray, so I lightly spread butter and sprinkled cinnamon sugar on the pans. On top of the bread, I sprinkled walnuts and cinnamon sugar, then baked at 350 for almost an hour. Turned out moist and delicious!!!

I made some modifications to increase the flavor and healthiness turned out moist and with great flavor. Reduced the sugar to 1 cup and did 1/2 c brown and 1/2 c white sugar. Reduced the oil to 1/2c. Added 1 cup apple sauce as a replacement for the 1/2 c oil. Also added 1/4 c sour cream, 2 tbsp fresh squeezed orange juice and 1 tsp vanilla. Also increased the baking soda to 2 tsp to give a bit more fluffiness and added additional 1/4 c flour due to the other modifications I made. This version turned out moist with great natural flavor and just a good amount of sugar without the overload.

Very good. Of course, with that list of ingredients, why wouldn't it be? This bread is certainly a treat as it is more of a cake. I made four batches and divided each into five mini tins. Twenty delicious loaves of bread for a nursing home ministry. I made zero changes to the recipe. I think the batter would be wonderful baked in a bundt pan and iced with a brown sugar glaze.

I made this using soft brown sugar instead of white and it turned out wonderful. Really yummy and moist.

Used only 1 cup white sugar and about 3/4 cup oil. Still plenty sweet. Will make again!!

Delicious!!! Not too sweet .. great for breakfast or dessert. Freezes well too.

Love this recipe and wouldn't change a thing from Karla's original recipe. I have baked this bread 6 times now and no one can get enough of it!!

This is one of the best apple bread recipes I have baked. I followed Jullian's added suggestions and I used 1.5 to 2 tsp of pure vanilla and I added 1/2tsp nutmeg 1cup white sugar and 1cup brown sugar. I had pecans on hand so I used them. I made mini loaves they were perfect. Adjust the cooking time because the pans are small. Thank You Karla for sharing this wonderful recipe. I have passed this recipe on to other people. They also loved it. I hope you don't take offense to the added ingredients used in your recipe. The basic recipe is what is most important I give all the credit to you.

This was delicious. I did half and half white/brown sugar and added some vanilla. The crust was absolutely divine. I made 4 smaller loaves and it took only about an hour to cook. We will definitely be making this a lot.

Very sweet as is. I will use less sugar next time.

I made this and used Arrowhead Mills all purpose Gluten free flour. It was very crumbly and dry - any suggestions? Other than that it was absolutely delicious, one to keep in the recipe file! Update: I made it again today (9/20) and added 1 cup applesauce and it gave it enough moisture to make up for the gluten free flour. It was amazing. I also added 2/3 cup dried cranberries. It's already almost gone!!

This recipe has become a family favorite. So delicious!! Everyone loves it especially my kids. So moist and easy to make. I always make 1 loaf and with the remaining batter I make it into 12 muffins. The muffins bake for 35 minutes and turn out perfect!

DELICIOUS! It's even better on the second day once the flavours have settled. I covered my pan with a tea towel and then a plastic bag to keep the moisture in and it made for a wonderfully moist loaf that lasted for a few days. I also made the adjustments to the recipe of half white sugar-half brown sugar and adding vanilla extract. In the halved recipe, I used 1c whole wheat flour, 1/2c white flour, and I also added 3/4c oats for texture. The oats definitely made it a filling breakfast with a side of tea. Next time, I will replace the oil with apple sauce for a healthier mix.

I also substituted 1 c brown sugar for some of the white sugar and added 1 tsp vanilla. I added some caramel pieces into one loaf - overall a delicious fall bread!

I have made this recipe several times and loved it every time! Sometimes I use pears instead of apples. I think using the white sugar is what gives it that lovely crust. Everyone that I have shared it with says it tastes like something they would of bought at a hi end coffee shop. Have tried a couple of different recipes since and nothing compared to this.

Delicious!!!

This smells phenomenal. I did add vanilla as a couple people suggested. I did not check to verify ingredients on hand and had to substitute 1C of wheat flour to make up the missing all purpose. At first taste I am excited to see how it is cooled down. The slow baking process can only benefit this bread, but, I did not prepare for the time needed adequately.

I reduced the amount of apples to 2cups,added a cup of ripe banana,2 eggs not 3,&substitute the oil for virgin coconut oil...MOIST & DELICIOUS was the result

Jillian has the best upgrade for this receipt! If you want to explode your taste buds, sprinkle your apples with a cinnamon/sugar mix the might before baking

This was SO delicious! Moist, chewy, and full of apple. Loved it!

Delicious recipe, but it's only getting 4 stars because I made changes to it. The first thing I changed was the use of vegetable oil. I no longer use vegetable oil, so I used Butter instead. I also refuse to use cooking spray, so I greased my pan with Lard (all natural, and leaves no sticky gunk!). I also followed a previous example (from Jillian) and substituted half of the Sugar with Brown Sugar instead, also adding a Tsp. of Vanilla. These turned out wonderful!

The only thing I changed was to add 1 tbsp of molasses to this recipe. Some of the photos made the bread seem very light in color. I also decorated it with thin apple slices before baking. The finished bread was a beautiful color with texture from the walnuts, which helped offset the sweetness of the bread. Lovely!

Oh my... this is so, so good. Really, it's absolutely delicious with that cinnamon sweetness and loads of apples. I bake a lot and my family is quite used to yummy treats but this apple bread really stood out among our favorites. I too used half brown sugar, half white sugar and added about a teaspoon each of vanilla and LorAnn's Buttery Sweet Dough emulsion (really yummy stuff!) Thanks for a great recipe! Update: My husband, who is the quiet type, praised this apple bread endlessly! It's definitely a winner in this house and I've made it about 7 times by now. I did try baking the whole batch in one 10 x 5 loaf pan but as expected, it got overly brown around the outside while being not quite done in the middle. Muffins have worked out quite nicely though :)

Made this tonight for something a little different. Glad I did. Easy recipe and turned out wonderful. I stuck with the basic recipe but followed Jillian recommendations. Will make again for sure.

It leaves much to be desired. Its very bland and dry. I think 90 min for a 9" loaf pan was way too long. I wish I would have checked it after 45 min or an hour. It was like a football, lol. Anyway, I'm going to try again, using some apple pie spice, vanilla and a shorter cooking time. Oh and a lot less sugar, was way too sweet for the type of apples I used.

I took some of the suggestions from Jillian by substituting 1 of the white sugar to brown, vanilla extract, canola oil, and cinnamon applesauce. I ended up doubling the recipe and using 4 diced granny smith apples. This was more than 2 loaves of bread. I ended up using 3 big ramekins for the rest of the batter, which looked like muffins. It makes at least 3 decent size loaves. Had 1/2 of the muffin size one and it was delicious! I may try it with butter when I slice it up. It'll make a great addition to the Apple Cup game tomorrow. Go Huskies!

This is a pretty versatile recipe . I used half wheat flour and half all-purpose white flour. I also did half white sugar and half brown sugar ( and sprinkled some on brown sugar on the top to make a sugar glaze taste). Taking a bunch of advice from the reviewers, I also added vanilla, milk and additional cinnamon. I tried a loaf just like that and it was beautiful! I then tried a loaf with a handful of muesli (Bob's Red Mill) and that makes a crunchy breakfast loaf. Cooling right now is a loaf with some pumpkin mixed in... I will try to add carrot in the next loafs with she apple. We have bags and bags of apples and it is cool enough to run my bread maker all day if I have to. My freezer has space and I have a load of great neighbors that may enjoy some baking. I used a food processor and kept the skins on the apple, by the way.

This recipe was good. But Jillian's style was to die for! The original was quite bland but Jillian hit it right in the head! Will make often.

Tasted great! I cut down the sugar a bit to 1 1/2 cups and cut the oil in half by using 1/2 cup of oil, and 1/2 cup of applesauce! Great snack for the kids!

I added 1/2 cup apple sauce and a dash of vanilla. Plus, I used 2 more apples than called for in recipe.

Was looking for a recipe that didn't need butter since I only had 3tb and found this. Was running back and forth from the computer to the kitchen and ended up missing the cinnamon. Didn't really read the reviews so also missed the vanilla additions, etc. Not only was it good anyway, I used the last of the apples, sautéed them in the little butter that I did have and brown sugar, added cornstarch to thicken and poured it over the top, letting it sit. I loved it! My boyfriend didn't care for it that much, so I took it to work to avoid eating the other two thirds all by myself. Put it in the break-room and it was GONE! Was really good!!

Delish! Used Jillian's modifications- Halved the recipe (2 eggs, 2 apples), tsp of vanilla and 1/2 cup white sugar and 1/2 cup brown sugar. Soo yummy. I used 1 tsp of cinnamon and think I will add more next time or maybe add some pumpkin pie spice to give it a little more kick. We will definitely be making this again!!

Delish! I made a few changes: I used a cup of melted butter (2 sticks) instead of oil, and whole wheat flour instead of white. I also used a whole lot of apples (probably 4 or 5 cups): a mix of granny smith and mcintosh apples. And a healthy splash of vanilla extract, a lot of cinnamon, a big pinch of nutmeg and a few shakes of ground ginger. Enjoy!

I hit send before and didn't complete my review. Oh well, here it goes again. I loved this recipe. I made a couple minor changes. I replaced one cup of white sugar with brown sugar. I also added a tablespoon of vanilla extract. Also, instead of using bread pans I used one regular ~8x8 pan and it turned out great! I also added a pinch of extra cinnamon because I just love cinnamon with apples! I went without the nuts, but will try that next time! Delicious!

Karla, what a prize your recipe is! My friend has been making it for about a year for her guests and I have made it twice. WOW! Simply addicting! Only change I make is I use 6 Gala apples and the crowds go wild!! Thank You Karla! PJD

Good apple bread recipe. I modified it by adding a generous amount of vanilla, swapped brown sugar for white sugar, and butter for oil. I cut back on both the sugar and butter, as following the recipe's proportions made the bread too sweet and too buttery for my taste. I wanted it to be delicious, without being too unhealthy. I cut back both by a third. The bread was still tasty and moist. I also used honey crisp apples which might also be why I needed to cut back on the sugar.

It's okay and with all that white sugar, it still tasted bland. Waste of time to even try again.

This recipe was fabulous! My kids keep asking me to make more when it runs out.

absolutely a great recipe. I followed it exactly and it came out great. I made mine in a bundt pan. Very delicious . Thank you for the wonderful recipe.

Absolutely my family's favorite bread I have ever made. Though I believe you can add less sugar. Easy and quick to make. For people who are wondering, three medium apples are about three cups. :) I will be making this again. Thank you!

I usually make this recipe as written ingredient-wise, and it turns out fantastic! IF you can keep your family from eating both loaves at once, freeze one to pull out later. The only thing I change is that I don't peel the apples and also mix everything in one bowl, I just mix together the oil, etc, then throw the flour mixture in on top of that. Easier when making for breakfast while having the first cup of coffee :) My family loves this recipe, and it makes the whole house smell terrific. Great way to use up apples.

This is a great way to use up apples that are "past due". My tweaks, I subbed 2 cups of the white flour with whole wheat flour and shredded the apples. Added a couple dashes of ground nutmeg and a few drops of almond extract. Also used other reviewers suggestions of subbing half of the sugar with brown sugar and adding a tsp vanilla. Baked in one bunt cake pan for 60 minutes at 300 convect. Came out great!

Very moist sweet bread. I changed per Jillian with half brown sugar and half white. I also switched 3/4 of the oil for applesauce. Added the vanilla and per another reviewer also added 1 tsp. nutmeg as well. I also doubled up on the cinnamon, not possible to get too much of that! I used Gala apples chopped, soaked in lemon juice and added at the end of mixing all other ingredients. Baked at 350 for one hour and came out perfectly done. I have made this recipe twice now, once with a half recipe and also with two loaves. The next time I make it I am going to cut the total sugar to 1 1/2 cups (half white and half brown) instead of 2 total cups. It is very, very sweet with 2 cups.

I followed Jillian's suggestions and it was absolutely delicious!!!

To avoid the oil, I added my home made applebutter, 11/2 cups. I used the walnuts and turned out very moist with a good flavor. This would be good for peaches and pineapple too.

I used 1 cup white sugar and 1 cup brown sugar and added 1 tsp vanilla. Very good and super moist. Will be making this again.

I really liked it. I cut the recipe in half and only made one loaf. I put a tablespoon or more of oil extra as the batter was a smidge dry. I would maybe add a bit more sugar next time. Overall it was fantastic!1

Delicious!!! My family loved this bread. I didn't even have enough nuts and it still tastes great. I will be making this again for sure.

I did not add nuts (personal preference) and halved the recipe to make only one loaf. Also I took another reviewer's suggestion to use 1/2 white and 1/2 brown sugar; also added a little extra chopped apples. We were blown away with how good this apple bread was!

Super easy to put together....not too sweet....very moist...long baking time though ( 90 min)

I also cut it in half, used half white and half brown sugar. I omitted the cinnamon and it tastes wonderful. Spray your pan generously as mine stuck. But this recipe is wonderful. I too added vanilla. :)

Delicious! I used gluten free all purpose flour and added a tsp of vanilla. Otherwise no changes. This is a lot more sugar than we should be eating though, so as much as we liked it, it's not something I would make very often.

Oh! so good! I added vanilla as suggested in the comments and used 1/3 cup brown sugar (that's all I had) and 1 2/3 cup sugar. It was sooooo good. om nom nom.

Awesome! I did add vanilla and used 1/2 brown 1/2 white sugar and baked at 350. Easy and everyone loved it. Thanks, it's a keeper.

Followed the recipe and this was delicious. We tried it when it was warm and it was okay, when it was cold and the next day it was absolutely delicious. Will be shaving this recipe and making many more times.

So good!!! I like crispy edges, so I made mine in mini cupcake pans! I just cut the time down to about 15 minutes.

I made this recipe just as it instructs and, I have to say, WOW!!! This is not only the best apple bread recipe I've ever had, but the best fruit bread I've ever had. I used to get tons of compliments on my banana bread, but this one beats it by far. Thank you, Thank you for such an awesome recipe. I've made it 3 times in the last month, so my family and friends thank you too! Please, whatever you do, don't try to alter the recipe. You'll be happy you didn't.

Made this wonderful bread in a 9x13 glass baking dish and baked at 350 degrees for 60 minutes.

I followed the original recipe and it is delicious. Froze one to put out for Thanksgiving. I didnt read the comments and modifications until my loaves were baking. But i think the original is great regardless.

This recipe was really dry and has an odd taste that I can't put my finger on. The amount of sugar in this recipe is appalling so I cut the sugar in half which could have left the bread dry but at least I saved calories.

The bread tasted terrible. We could taste the oil over everything else. When it was baking it smelled so good but once we cut into it, it was just wrong.

Delicious! I also used Jillian's changes. It was the first time I ever made apple bread and I will definetly be making it again. After the first bite you want to eat the whole loaf.

Follower Jillian's suggestions but baked in a small bundt pan- came out great with freshly picked apples!

This is an amazing recipe... and I tried a bunch of others! I think because you put the apples in the dry ingredients it makes it better. I double it and put it into a 9x13 or 10x14 pan and sprinkle chopped candied pecans on top before I bake it, cut it into bars and everybody loves it!

we loved this recipe,it was so moist and yummy,ive made it twice already and will keep the recipe and pass it on to others...

This is the perfect breakfast bread--very tender and moist. We used 4 Granny Smith Apples and it turned out great!

cook longer at 350. One hour maybe, first one fell, but delicious.

Sooo good!!!

family and friends raved about it! soooo good! thanks for putting this on here! great find!

great recipe! super easy to throw together and tastes wonderfully!

Subbed out oil for applesauce and used half white sugar half brown sugar. I didn't like the bread after I first made it, my husband loved it. I froze the second loaf and ate it yesterday, it was much better after it was frozen. I don't know why this is, but it seemed to have better flavor to me. The apple seemed to amalgamate with the bread after it thawed making it AMAZING with my morning coffee.

The oil gives this bread an off flavor. I was leary of using an entire cup. I will make this again, but replace the oil with butter, yogurt or sour cream. I will not make the recipe again as written, it's barely edible.

I tweaked it a bit but it was a great base recipe... .5 C Oil .25 C Unsalted butter .25 C Applesauce 1 T Cinnamon 1 T Milk 1 C each Brown and white sugar A pinch of Nutmeg Baked @350 in two loaf pans until 198 degrees.. Yummy!

I used Jillan's recipe based on everyone's reviews. I loved it! Definitely a recipe to try!

This was a great recipe. I decreased the eggs to 2, added only 1/2 cup oil, added 2 tbsp milk and 1 tsp vanilla. Great texture and flavor.

Followed Jillian's suggestions but added a peach and two plums.......mine was done in only one hour. Very moist and delicious!!! Will make it again, a great use for "leftover" fruit!

Very moist and great taste. Thanks Karla.

Made it as posted (with gluten free flour) and it was amazing. Used Mcintosh apples and made as muffins with an extra sprinkle of cinnamon on top. I diced the apples a little too much, biting into the juicy Apple pieces was the best part so next time I will chop in bigger chunks.

I made this as described per the recipe, with only the suggested changes to the sugar and the addition of vanilla (which is why it's four stars instead of five). I didn't half the recipe, but did use one cup white sugar and one cup brown sugar. Used 2 tsp generously of vanilla. Baked it at 350 degrees in two loaf pans for an hour, which was perhaps a tad too long (my fault!). But overall, a very delicious homemade apple bread. Thank you for sharing!