This bread came out very good. I did omit the pecans for family preference. This recipe did not miss them. The flavor was great. Thank you for a good recipe.
Omitted nutmeg and pecans. Used applesauce instead of oil as well (applesauce can be used as a healthier sub for oil, butter,and eggs in any recipe)and added 4 ripe bananas mashed in the batter. BEST BANANA BREAD EVER!
Do not be concerned that this recipe is eggless. It is delicious! I make it often throughout the school year for a treat at school or when they come home. We have even had it with a smoothie for breakfast. My 3 kids love it! I use less sugar (3/4-1 cup loose) and they still love it. I definitely recommend trying this recipe.
I used butter instead of oil and it turned out fine.
I must add that since I used mini muffin tins I cut the bake time down to 20 minutes and they came out perfectly!
Very easy and tasty. I made this for a work breakfast and didn't think one recipe would be enough, so I doubled it. It made for a huge cake--almost too huge! However, everyone at work loved it, and I was asked for the recipe. I left out the pecans but topped it with dried cranberries for a pretty touch. Very tasty, very light and doesn't need anything else. Thanks for the recipe!
Third time making this bread; also, made a loaf to give to my daughter in law, since she liked the slice she had of my first loaf; it's great warm with a cup of tea. Also, after cooling the loaf I like to wrap it in foil and refrigerate for an hour or longer, which makes it slice neatly. This loaf I added half teaspoon of lemon extract to my homemade applesauce and used 2&1/2 teaspoons of Penzeys Baking Spice for the cinnamon and nutmeg. I sprinkled fine shred organic coconut on the bottom of the prepared ceramic loaf pan, and sprinkled cinnamon sugar on the top before baking.
This is my first time making this recipe...Toasted, in a dry frying pan the pecan along with cinnamon and cardamom we don't like nutmeg....until it release the spices and their aromas....then made as per recipes....it is baking....the batter had a good taste and the aroma is warm and inviting....Thanks, Happy Cooking! This time I'm adding raisins...
I cut the brown sugar back by half and used a homemade apple butter instead of applesauce. I crushed a package of Nature Valley granola bars and sprinkled a little over each muffin mound before I baked them. Baked at 350 my muffins were done at just over 20 minutes. VERY moist muffin. These actually were even better the next day after they'd sat overnight.
