Apple Breakfast Bread
Warm sweet apple bread is perfect for breakfast or for a snack. I have enjoyed this recipe many times.
Warm sweet apple bread is perfect for breakfast or for a snack. I have enjoyed this recipe many times.
I like the idea of butter in a quick bread, but experience has shown me that you compromise some moistness. Breads made with oil are simply a lot more moist. I used half white and half brown sugar and, because I wasn't keen on the cloves, substituted pumpkin pie spice. I added about 2/3 c. dried cherries (really nice!) and glazed the warm bread with 1 c. powdered sugar and 2 T. half and half. All in all a good bread, and pretty too, but I think next time I might try adding about 2 T. of oil to the batter for additional moistness without sacrificing that great buttery flavor.Read More
I was very disappointed with this recipe. I made it exactly as the recipe called for. It was very dry. I'm talking the kind of dry that you can't eat it without something to wash it down. The flavor was fairly good, but not great. I barely taste the apples, but maybe I didn't use enough. "Two apples" is so vague. It would help if the quantity was a little more definite, such as one cup of chopped apples or two 3-inch apples or something like that. The apples I had on hand were Golden Delicious, and they were tiny apples, so I used three of them. An hour in my oven was a little too long--it was slightly overdone. .........................................UPDATE: I made a second loaf with the following changes: Added 2 tbls. of oil, 1 tsp. vanilla, 1/2 c. raisins, 1/2 c. chopped walnuts. Oh, and just so I would have a point of reference, I added 1 cup of chopped apples (which happened to be almost exactly the 3 very small apples I used the first time). This time it came out moist and good. Sadly, this time I UNDERcooked it because my husband was in a hurry for us to leave so I took it out at 45 min. Obviously ideal time in my oven is between 45-60 min. Still couldn't really taste the apples..maybe the cloves overpowered it. With these alterations I would rate this recipe a 4 star.Read More
I like the idea of butter in a quick bread, but experience has shown me that you compromise some moistness. Breads made with oil are simply a lot more moist. I used half white and half brown sugar and, because I wasn't keen on the cloves, substituted pumpkin pie spice. I added about 2/3 c. dried cherries (really nice!) and glazed the warm bread with 1 c. powdered sugar and 2 T. half and half. All in all a good bread, and pretty too, but I think next time I might try adding about 2 T. of oil to the batter for additional moistness without sacrificing that great buttery flavor.
I made this recipe twice. The first time I followed it exactly with white sugar and baked it for the full hour. My bread was great, but a little burnt on the bottom. The second time I substituted half of the white sugar with brown sugar and reduced the bake time to 45 minutes. It was just perfect!!
Loved this recipe. I did use brown sugar instead of white and shredded my apples instead of chopping. It turned out simply lovely. Thanks for the recipe!
I made this recipe exactly as directed, except that I made it as muffins to cut bake time for a special Valentine's Day breakfast. Turned out delicious! Just before putting them in the oven, I sprinkled turbinado sugar on top. I baked them for 20 minutes at 375 degrees and they turned out perfect. Made 18 muffins.
I make loaves of bread for my husband's employees every Christmas. We've moved, but I have recieved emails from 10 employees at our old location requesting a couple loaves of this bread, if I happen to be coming to town. It's one of my top requests. The only change I make is to add 1/2 teaspoon on both ginger and nutmeg.
This is very nice! The only thing I did differently is that I grated the apples and I left out the cloves. Before I added the apples I tested the batter and found that it needed more cinnamon, so I stirred an additional TSP. into the grated apples then folded them into batter. The batter is very thick and heavy,almost like a cookie dough! But once it baked up it's nice, light and moist. Thx.
I made this last week for the first time. I followed the recipe using 2 Granny Smith apples, and added 3/4 cup of raisins. I was a bit worried upon putting the bread into the pan, as it seemed rather thick and I was worried the raisins I added might further dry out the bread. I couldn't have been more wrong! The bread was moist and delicious and the entire family enjoy it! I will definitely be making this again. Thank you for a wonderful recipe!
This is a pretty good apple quick bread. After going through the reviews, I did half white sugar and half brown sugar. I used three chopped apples instead of two. I did use the amount of cloves called for. Unfortunately, this bread did come out a little dry. Next time, I will add a little oil to the batter and I will substitute nutmeg for the cloves. Otherwise this is a nice apple bread served warm.
This was a very good recipe. I was a little nervous at first becuase before I put the apples in (which I shredded) my batter was like paste. I could hardly get a wooden spoon through it. I grated my apples directly over the bowl and let the juice run in and it made it the perfect consistancy. The bread came out moist and delicious. I will porbably add some nuts and use brown sugar next time, but I will make it again for sure!
I LOVE this recipe! My toddlers and husband love this bread for snacking, so I make sure to always have some on hand. Freezes well! I use brown sugar instead of white, and it turns out mouth-watering every time! Thanks!
So I always read reviews before I make any dish. Going off what others said I made a few alterations to the recipe. I used all brown sugar. Instead of cloves I used nutmeg. I grated 3 apples right into the batter and also added 1/4 cup of oil. Wow! It turned out amazing! Its moist and delicious. Definitely keeping this recipe. My 1 yr old son loves it and using wheat flour makes it much more nutritious for him. Thank you Jennifer for a great recipe!
Fantastic! Used the shredded apple and 1/2 cup of raisins. My son is allergic to eggs, so for no eggs, use 1/2 mashed banana, 1/4 cup milk and 1 powdered egg replacement (or more baking soda). Baked for 1hr, 10mins. Awesome! A little sweet - will cut sugar to 3/4 cup next time (also used half white half brown)and a little less cloves.
This bread is amazing. I did like some other reviews mentioned and did 1/2c white sugar and 1/2c brown sugar. I also substituted nutmeg for the cloves because I didn't have any on hand. My 21 month old son has eaten over half of it, asks for it at breakfast, and my husband wanted to take it his ship and share with his shipmates. Very moist, very delicious.
This was one of my favorite breads.
If I could give this 10 stars I would. I loved it! it was sweet and filling and it made my kitchen smell so nice. It was really easy to make too.
I was very disappointed with this recipe. I made it exactly as the recipe called for. It was very dry. I'm talking the kind of dry that you can't eat it without something to wash it down. The flavor was fairly good, but not great. I barely taste the apples, but maybe I didn't use enough. "Two apples" is so vague. It would help if the quantity was a little more definite, such as one cup of chopped apples or two 3-inch apples or something like that. The apples I had on hand were Golden Delicious, and they were tiny apples, so I used three of them. An hour in my oven was a little too long--it was slightly overdone. .........................................UPDATE: I made a second loaf with the following changes: Added 2 tbls. of oil, 1 tsp. vanilla, 1/2 c. raisins, 1/2 c. chopped walnuts. Oh, and just so I would have a point of reference, I added 1 cup of chopped apples (which happened to be almost exactly the 3 very small apples I used the first time). This time it came out moist and good. Sadly, this time I UNDERcooked it because my husband was in a hurry for us to leave so I took it out at 45 min. Obviously ideal time in my oven is between 45-60 min. Still couldn't really taste the apples..maybe the cloves overpowered it. With these alterations I would rate this recipe a 4 star.
I've made this a few times now. As it's written, this is an excellent recipe. I've since adapted it a bit. I don't see the need to peel the apples - it takes time and once they're in the bread, the skins aren't really noticeable. Since this uses such a thick batter, a wire whisk is a BAD choice to use for mixing. A wooded spoon is OK; but a silicon spatula is by-far the best thing to use to mix and transfer this into the pan.
Really good! My boyfriend described it as "banana bread with apples" which is a pretty accurate picture. I made a couple changes based on suggestions: half white sugar, half brown, and I replaced the 1/2 cup butter with 1/4 cup butter and 1/8 cup oil. I also probably increased the apples; I used 4 smallish, chopped fine. All together, very good! I might try adding some sort of crumb topping next time.. because I can't leave recipes well enough alone!
This recipe is AWESOME!!! I did take some advice from another member who posted a rating: the 1 cup sugar-I changed to 1/2 cup white 1/2 cup brown. Added 2 tsp. of vegetable oil and I grated the apples. Baked at 325 for exactly one hour. FANTASTIC!!! Oh, there's a recipe called Apple cake and butter sauce, I made the butter sauce from that recipe to go with this, YUM NUMMY :) Thanks for a great recipe!!!
My husband and son loved this bread so much that they've begged me to make it again. The only changes I made were to leave the apples unpeeled and use a 9 x 5 loaf pan (reducing the cook time to 50-55 minutes). Super simple and tasty and a great substitute for bagels or muffins in the morning.
I love this recipe! It's so easy and tastes so good! Definately will make again.
Very good recipe! As suggested I added 2 Tbsp of oil and I used 1/2 brown sugar and 1/2 cup regular sugar. I sheredded the apples otherwise my picky little boy wouldn't eat it.
This was very good. I made it while on vacation and didn't have any cooking oil on hand, which i usually use when making quick bread. I did have butter, sugar, flour and apples from Wisconsin though. And this bread was the perfect treat! I made it exactly as directed, except omitting the cloves because I didn't have any. I didn't find it dry at all. It was nice and moist. I used Cortland apples and cut them chunky. I also cut the recipe in half to make two small mini loaves. Would definitely make again.
I liked this recipe as a base, but I deviated from it a bit. Used applesauce and some extra spices, and I used wayyy more apples than it called for; I like chunky breads.
Excellent recipe! I shredded the apples before adding, used brown sugar instead of white and omitted the cloves since I didn't have any. I will definitely be making this again and again.
Very good. I substituted 1/2 cup crisco + 3 tbsp water instead of butter. 3/4 cup sugar I used 1 cup ap flour and 1 cup whole wheat flour I used 1/2 tsp pumpkin pie seasoning I shredded apples with the peels. Moist, tasty, absolutely sweet enough - baked it for 55 min and it could have used the extra 5 min - it was a LITTLE too soft in the very middle. SO GOOD though. I will make it again.
A moist and very delicious sweet bread. The only changes I made was using 1 1/2 tsps pumpkin pie spice, as recommended in some of the postings, in place of the cinnamon and cloves. I don't care for cloves, it's too over powering and that's all I end up tasting in any recipe that calls for it...the pumpkin pie spice flavored it just right for me. I also added more apples, one large and three small chopped into very small pieces. The "crust" on the bread had a marvelous flavor! I will definitely be making this one again! Thanks!
I used this for a mother's day brunch I have every year at my house. The compliments didn't end until my guests left! I highly recommend the Honey Butter recipe...it compliments the bread so well.
I love this recipe!! I followed the advice of some of the reviewers and used half brown sugar but kept the apples diced. So moist and tasty! I think I'll have to make this often. It's also a good thing I read that the mix would be very thick and hard to stir. I would have given up! Thanks so much for the recipe!
The texture & crust of this bread is similar to that of apple cake, and it is very good bread. The only changes I made were to use only 3/4 cup sugar (1/2 cup white sugar and 1/4 cup brown sugar),to sub WW for 1/2 cup of the flour, added 1 tablespoon of vanilla and used cardamom instead of cloves. Delicious!
Yum. I have made this several times, but this was the first time I was out of cloves. I decided to subsitute pumpkin pie spice which contains cloves, nutmeg, ginger, and cinnamon, and I think this is my best loaf ever. I still used the full amount of cinnamon called for in the recipe. I made it to take to school for second grade Apple Fest.
With a few changes my husband & I LOVE this!! I used 1/2 cup white sugar & 1/2 cup brown sugar, added 1 tbsp vanilla, used a can of apple pie filling instead of fresh & added raisin & walnuts!! Also, bake time was 1 hour 8 minutes. Yum, yum!!
Followed the recipe except for cloves, really good, family loved it. I have made it several times and have used light butter to cut down calories/fat and it turned out fine.
I used whole wheat white flour, cut the sugar back by half and I used 1 1/2 teaspoons of homemade apple pie spice instead of the spices. After chopping my apples, I didn't feel that I had enough so I added one more chopped apple. Very nice! Next time I make this, I might make a crumb topping for the top. I did sprinkle just a touch of brown sugar over the top just to pretty it up. We all thought this was bland. Next time, I'd play around with the spices or add applesauce or something in with it. NOTE: I did toss my apples in a tsp. or so of lemon juice to keep them from browning while I was throwing together this bread. If you use whole wheat white flour, you might need to add a half a cup or so of extra liquid as the whole wheat tends to be a liquid sucker upper.
I've never had Apple Breakfast Bread before but think this one tastes pretty good! Used 1/2 brown, 1/2 white sugar - added 2 tablespoons of oil - doubled the cinammon and left out the cloves (because I didn't have any). The batter was super thick and I thought for sure I didn't do something right but it seemed to bake okay. 350 for an hour on the nose. Seems a bit dry to me so I might be inclined to add 1/4 oil, 1/4 butter next time. Will make again.
I made this recipe following the recommendations for adding 2 Tbs oil and substituting half the butter for applesauce. It turned out moist and delicious. I shredded two Bramley apples over the bowl and the juice probably added a bit of moisture, too. I left out the cloves and doubled the cinnamon. I baked mine as muffins and it yielded 14 good sized muffins. Baked up perfectly in about 23 minutes. I will definitely make it again.
Followed the recipe as written and found the bread tasty but very dry. I used Granny Smith apples and I don't think my 2 were big enough because the apple flavor is just barely detectable through the cinnamon. I do plan on making this again in the future with larger/more apples and maybe shortening instead of butter or some applesauce added to make the bread more moist.
Yummy !Wouldn't change a thing!
(Original Review - 2011) This was excellent! I used half brown, half white sugar, and I added two tbsp canola oil. Mine was done in about 50 minutes. Next time I will double the cinnamon, and maybe add some vanilla extract, as this is a very mild flavored bread. Great for breakfast or with a cup of tea. (Updated Review - 2015) Made this twice in the past month, (thank you apple-picking season!), and followed recipe exactly this time around except adding an extra 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. Outstanding bread! One recipe made three mini-loaves, baking time was about 40 minutes. This tastes even better (although I didn't think that was possible) the next day.
Delicious! I made two batches: the first had half brown sugar and half white sugar, with about half a pound of apples worth of apples. The second had full white sugar and had almost a pound of apples worth. I liked the one that did not have brown sugar, but both were equally good. This one's a keeper!
I was looking for a quick recipe for breakfast, and found this one.... thank Goodness! It is delicious! I used 3/4 brown sugar (no white), and next time I think I will add another apple (I shredded them right in to the batter, so the apples and juice were added). Also, I checked the batter at 45 min, and the middle was a little soggy, but it only needed another 5 min to complete. Thank you for the recipe!
I added the extra apples (shredded), extra cinnamon, oil, pumpkin spice, 1/2 white sugar and 1/2 brown sugar as others suggested and it came out GREAT! I made it in a bundt pan and it came out moist and tasty! Next time I'll try adding peacans or walnuts! Great recipie!
This bread turned out pretty dry, I was not impressed. Perhaps I did it wrong?
This was wonderful! I added 1 t. cinnamon & 1/2 t. cloves for extra flavor & it was well worth it! Thanks goes to previous reviewers for this advice, as well as shredding some apple & dicing the rest. Yummy & will definately make again & again!
This recipe won rave reviews when I made it for a carry-in at work! It was very quick and easy to make. I also substituted brown sugar for regular sugar. I think the next time I make it, I will add 1/2 to 1 more apple, and just a dash less of cinnamon....but overall, a good thumbs up!
Good, just needs to be baking at a lower temperature for longer. Split half white half brown sugar, but the baking time is still about an hour.
I was very pleased with this recipe. I expected more of the apple to "pop out" but I used two golden delicious so it made for just a very nice dence sweet bread. Next time I will use a granny smith in the mix. I didn't like the idea of apple chunks so I did grate the apple and let the juices fall into the batter. OMGosh the batter... I ate most of it before I could even put it in the pan! Next time I will make them into muffins. Very good as is!
This was so good. .I added walnuts and golden raisins. .. and used apple pie spice. .. will make again for sure. .. thx
The batter was extremely thick and I was afraid of moistness, but, I was pleasantly surprised when I cut my first piece! I have to say, this recipe was very easy! I think I will add some pecans and raisins the next time to give it a little more texture than it already has. A keeper!
I absolutely loved this recipe. Will make again and again. I substituted nutmeg for the ground cloves, added a teaspoon of extra virgin olive oil, used half white and half brown sugar and my apple of choice was golden delicious which I shredded. I would also suggest monitoring the baking time, as others mentioned it was ready in less than an hour. Check after 45 minutes.
i used 3/4c brown sugar instead of 1c granutaled. I added raisins and walnuts and added a streussel toping and a bit of caramel sauce after baking. the flavor was good but it was D-R-Y. similar recipes searched call for 3/4 to 1 c oil rather than 1/2c butter. maybe that would help.
My family liked this a lot.
Easy to make. I subed 1/2 cup brown sugar for 1/2 of the white suger per someones suggestion. My oven temp has to be upped 10 degrees to bake per recipe directions. Even doing this I had to bake an hour and ten minutes. The bread came out nice looking. It tasted good, but is way to sweet for my liking. About half a slice is all I could eat. Probably wouldn't make again, but this is just because of my taste preferences.
This bread was okay. I followed past suggestions and used 1/2c sugar and 1/2c brown sugar. I thought it needed something, not sure what. I will make this again, but I'll play around with the ingredients. Maybe raisins and nuts?
I made 60 servings of a variation of this bread for my church today and they loved it. I modified the recipe as follows. I blended Wheat flour and unbleached AP flour (50/50), skipped the salt and cloves, spread the dough thin onto quarter sheet pans, and cooked at 375. The higher temp gave a slightly crisp top while the inside was moist. I even had a professional baker ask for the recipe. (:
This was very good! I made it as written except I added 1/2 cup chopped walnuts. I baked this in a 7"x11" pan for 50 minutes.
I made this when some family came to visit and we snacked on it all day. Very yummy! I think if I make it again I will try everybody else's idea of half brown and half white sugar. And maybe more cinnamon. Some walnuts too :)
Was okay; tasted more cinnamon than apples...maybe I used the wrong kind?
This bread got rave reviews from all my kids! It's been hard to get them to eat their breakfast and now that school's in session we've got a morning time crunch so I wanted to find something they would be happy to eat - this recipe fills the bill! Like other reviewers I grated rather than chopped my apples and used 1/2 white and 1/2 brown sugar, then I upped the spices, adding nutmeg and ginger to the mix as well. I also used 1/2 cup of whole wheat flour and may use a full cup next time. This is definitely a keeper!
Great bread! I made this per recipe with the following changes: omitted the cloves, doubled the cinnamon, did not bother peeling the apple (used 1 large Granny Smith Apple), and added half a cup of unsweetened applesauce to the wet ingredients.
This is the best apple bread I've tried so far. It's rich and moist and disappears every single time I make it.
We didn't care for this. It turned out way too dense and heavy. It wasn't moist or appley. It did look pretty though.
Yummy! very moist, love the apple taste. this is my second batch. the first loaf was wonderful, and went fast. this time around I am doubling the recipe, making a few mini loafs, and adding a bit more apple, some fresh nutmeg, and a crumble on top. LOVE IT!
A very lovely bread! I did the suggestions and did 1/2 white sugar, 1/2 brown sugar. I also did half whole wheat and white flour. usually the whole wheat flour will over power the flavour but not this time. I used a little over a 1/4cup of butter and probably about 1/2 cup of apple sauce only because whole wheat flour can be drying. I also added extra spice,using nutmeg, cinnamon, cloves and a tinge of ginger. I added it in the flour as well as the wet mixture. with the apples I peeled and cored them cut them small and yet left it a bit chunkier. I did make a crumble topping with a bit of butter, oats, cinnamon and brown sugar. I had a smaller pan, but it still turned out good. I baked it for an our and ten minutes and left it in the oven for a bit when I turned it off. I would LOVE to dress this bread up with a cream cheese frosting drizzled on the top like a cinnamon bun for a treat on a saturday morning. Thanks for sharing!
This bread was delicious! It was so moist and the flavor was wonderful! I substituted pears for the apples and shredded them. I also used all brown sugar instead of white. So good!
Awesome! I omitted the cloves altogether as they added nothing to the bread, but my husband begs me to make it all the time as he states it tastes like apple pie. It IS yummy!
This recipe was great. It was a little dry, so next time I might add 1/4 cup applesauce or vegetable oil. I didn't chop my apples finely, but I liked the chunkiness. I might try grating them for a different texture.
my kids loved this bread. i did as many reviewers suggested and used 1\2 white 1\2 brown sugar and to avoid a dry batter as some said might occur i added 1\2 c. plain yogurt. it was so moist and delicious. will definitely be making this again!
Great recipe. I used raw honey instead of sugar & threw in a hand full of raisins together with the apples. Whipped it up 1/2 prior to anyone getting out of bed. The aroma in the house was great and the bread even better. A must to try for anyone.
Great quick recipe. I used whole wheat, omitted cloves, and added an extra apple. At first the batter seemed a little dry but the end result was great. Nice crisp outside and very moist inside.
This is bread very addictive. It turned out very dark, probably because I used brown sugar instead of white. Next time I think I will use half white and half brown. Also, the kind of apple I used did not break down during cooking, so I was left with some large chunks of apple in the bread. They're not bad, but next time I think I'll either use a softer kind of apple or cut the pieces a little smaller.
I made this twice. The first time I used 1/2 Cup of Sugar, and 1/2 Cup of brown sugar, and graded the Apples. The second time I left out the Cloves, and liked it much better. I will definitely make this again.
It was good, but not great. The texture was a little sandy, but overall a good flavor. It definately was more "muffin-y" than "bread-y". If I make again I will do as others and use half brown sugar, and half white. I would also add a little oil too, that might help the sandy texture and make it a little more moist, like a banana bread.
The batter is too dry, more like cookie dough
I found this recipe while doing a search for a quick breakfast with ingredients I had on hand. I was very surprised at how wonderful it was. Preparation was very quick and easy. I was a little nervous right before putting the apple in because the dough was seemed too dry. Once I added the apples, I didn't think they had mixed very well because of the dryness of the dough, but everything worked perfect. The addition of the apples made the bread very moist and tasty. I did double the amount of cinnamon and cloves so it was very flavorful, but using the amount stated in the original recipe would probably be fine as well. I also had to bake it for an additional 20 minutes, but that could be a result of the oven I was using. Thanks for the great keeper recipe!
Being relatively new to baking of any sort, especially bread baking, I was surprised at how well this turned out. It was a very dense bread, which some may not like, but we loved! We sliced it up and put just a little spread of butter on it...it was heaven in a bite. My kids want to make this again this weekend. Thanks for the great recipe!
YUM! I made this a few days ago and hubby, our 18 month old and I LOVE it! I tried to call our neighbor to give her half the loaf but she wasn't home. Now I'm glad we kept the whole thing for ourselves! Mine turned out slightly dry but still very tasty. I used 1/2 cup brown sugar and 1/2 cup organic sugar. I also used natural unbleached flour. I added a bit of ground cardamom and some extra cinnamon. Mmmmmmmm!
very yummmy! I've made this with changes to sugars..and also as written. And either way it turns out aazing! very easy!
Smelled great while cooking. Dry and no recognizable apple taste. I will try to make it once more with more apples and some oil to improve the apple taste and moistness. I would not make it again as the recipe is written.
I found this to be extremely simple & easy to make and let's just say I haven't stopped eating it since I took it out of the oven, it's absolutely delicious! Next time I will put a little less cloves. Thanks for sharing this recipe!
This is a very good quick recipe! I am by no means a good cook, but this bread was very easy to make and I had all the ingredients already in the cupboard. My whole family LOVED it! The only thing i would change is, if you only use 1 apple- there is plenty and no need for a 2nd one. Try it! its great
With the suggested adjustments, this was awesome. 1/2 cup brown sugar, 1/2 cup white (or splenda blend), use allspice instead of clove, grate the apples, add 2 tsp oil. Cut back on flour-- 1/2 cup wheat, 1 cup white. Moist and delicious.
This is my new favorite apple bread. I used olive oil instead of butter and half brown sugar as suggested by other reviewers suggested. This is very delicious and moist.
Good recipe. Next time I will add chopped walnuts.
THIS RECIPE IS EXCELLENT!!THE KIDS COULDNT BELIEVE THAT THEY ACTUALLY GOT THIS FOR BREAKFAST.TRIED IT AGAIN AND WAS CAREFUL AND MADE A LIGHT EGG WASH FOR FRENCH TOAST.
This was very easy to make, but the taste didn't "wow" me as I thought it might. The only change I made was to grate most of the apples instead of chopping (great idea I got from others.) Maybe some icing on it would have made it better for me? Thanks for sharing.
Like Brandy, I changed the spices (with similar results) I used 1tsp. cinnnamon + 1 tsp. allspice. I added 1/4 cup + 1 "splash" of buttermilk. The batter was too dry (5 other reviewers agreed). This was so delicious. Moist and dense. I used small chunks of apples (I tried my table top apple corer/peeler). I will make this over and over. I enjoyed seeing my daughter and husband "quibble" over them.
I made this as written, it was good, just a little more dense than I like.
I thought this was great, just made a few changes! For those that want to make a healthy version: I made this bread with 1/4 cup canola oil, with just over 1/4 cup applesauce to make up the rest of the fat. I used 1 1/2 cups whole wheat flour and 1/2 cup of rolled oats. I also reduced the sugar to 3/4 cups with a ratio of 2:1 brown sugar to white sugar. At the end I thought it was too sweet as the applesauce and the apples I used lended quite a bit of sugar. Next time I will reduce to only half a cup of brown sugar. I also grated the apples instead of chopped and added 1/4 cup of chopped walnuts at the end. I will DEFINITELY make this again. It was moist, chunky, delicious!! You can't tell there's less fat and the whole wheat flour and oats were perfect. yum.
Good stuff! It's just like pumpkin or banana bread, except with apples! Thanks!
I'd definitely make this bread again. As suggested, I used half brown sugar, half white sugar. I also doubled the cinnamon and added a half teaspoon of nutmeg. I put the batter into six mini loaves and six muffins. I added raisins to three of the muffins and they were good with raisins too. I might also consider adding a glaze or frosting to make the bread into more of a dessert.
I followed the recipe exactly as I always do the 1st time so I can give it an accurate rating. It turned out really dry. Can barely stand eating a bite with out taking a sip of milk. Some previous reviewers suggested grating the apples instead of simply dicing them. This may help but I'm sceptical that that would make the big difference that was needed. I may try the recipe one more time and try adding some buttermilk.
Loved this bread and so did everyone in my family! I did think the batter was very thick so I added 1/2 c. of applesauce and I'm really glad I did. The flavor came out even more! Also, in addition to the cinammon, I added 1/4 tsp. ginger, ground cloves,nutmeg and 1/2 tsp. vanilla. I'm going to use the recipe again for muffins next time. Thanks for a great bread that will be on our family breakfast table for years to come!
I subbed applesauce for the butter and used half whole wheat flour, then added an extra apple and this bread was fabulous. What a real treat for a Weight Watcher!
This is one of my favorite recipes! We usually can't wait the hour, so I make them as muffins. Adjust the time to just 16 minutes in the oven.
This was very moist. I doubled the recipe, used a variety of apples, pureed the apples in the blender (skin, seeds and all), used half butter/half coconut oil, and half sugar/half honey powder. The family LOVED it!
Love tHis recipe!!!! Made it a second time using bananas - awesome! Very easy to make and everyone loved it.