The 1st time I made this I, too, thought it was a bit dry so the 2nd time time I made it, I used 2C of apples. Also added 1/2TSP cloves and 1/2TSP cinnamon to give it some kick. Don't know if it's just my oven, but had to bake for about 70mins with the extra apples. Absolutely delicious with some butter and a cup of hot tea. Thanks, Carol for a great recipe!!
Excellent quick bread, but we did make some changes after reading the other reviews. We (my son and I made this for a math class on fractions) added 2 c. of shredded, unpeeled apples instead of 1 c., changed the butter to 1/2 c. of vegetable oil, and added 1 t. cinnamon and 1/2 t. cloves. Ended up baking for 70 minutes. It was a great success in his class, as well as with the family (we sneaked a piece!) Very moist and delicious... I'll make this one again!
I made a few changes to this recipe. 1) It needs spice! So I added 1/2 tsp. ground cloves. I think cinnamon would work well, too. 2) The dry ingredients can be beaten together with the wet ingredients - it's not necessary to stir them (until moistened). 3) The apple peel can be left on. I grated 4 apples with a cheese grater, and I left the peels on the apples. This adds a little bit of extra fiber to the bread, and doesn't change the consistency. 4) When I tried to remove the bread from the pan after 10 minutes of cooling, part of the bottom fell apart. I waited longer for the second loaf, and it didn't fall apart. With these changes, I will use this recipe again and again! It's fabulous!
Great recipe but I did make some adjustments. I subsituted pecans for walnuts and I added 1/2 cups raisans. I used 1/4 cup butter and 1/4 cup apples sauce insteasd of 1/2 cup butter. I enjoyed the loaf. Thanks again.
This is a wonderful recipe I scaled it to make 4 loaves and spread the boutny to family & friends. Now I have to make more. Noe i have to make more everyone loved the bread. I use applesauce instead of butter though.
Didn't have walnuts so I used almonds and it was pretty good. Mine came out a little dry due to pan choice but hey it was good. As of 9/27/17 I have still been making this recipe however instead of sugar I use unsweetened apple sauce in equal amounts. Makes it moist but not too moist. Also if you don't eat it all in one sitting like what usually happens at my house cut and serve from the middle out and when you remove a piece push it back together. Keeping the butts of the bread on helps seal the moisture in a little longer.
It is way too dry. I should have used milk like someone suggested. I used half the sugar since I don't like bread too sweet and doubled apples. The sweetness was just right. I will use apple sauce instead of butter and milk to make it more moist.
I found this loaf to be pretty uninteresting. tasted kindof like banana bread with no bananas perhaps the 1 cup of apples I used just wasn't enough. It didn't seem too dry though it did brown much quicker than the recipe suggested (could just be my oven). If I make this again I will definitely follow the suggestions of other reviewers and double the apples (maybe use granny smiths for a stronger flavor-- i used one big fuji) and add cinnamon and cloves to the batter. It's a nice basic recipe though just needs some tweaking.
Much too dry - wouldn't make again. Find breads made with oil or apple sauce are moister.
