*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
If you add one more cup of sugar plus more cinnamin it will taste great. The first batch I made was not sweet enough for my family or friends but when I added the extra sugar and cinnamin it was WONDERFUL!!!!
Fabulous!!! I also added an extra 1/2 cup of brown sugar and used 2 large eggs instead of the egg substitute. I baked in a 9x13 pan - so I could cut into bars and freeze for lunchbox goodies!!....but would have been fab as a sort of sheet cake with a cream cheese icing - will try that next time!!
I substituted the applesauce for the oil and used dried cranberries instead of canned cranberry sauce because I had them. I wouldn't suggest doing the latter. I think it cut a little down on the sweetness. Overall it's a tasty bread; I think it'd be even better if I'd used the sauce. Also the walnuts don't stay on the top very well when you try and cut the bread so I'd suggest either punshing them down before baking or simply mixing them in the batter.