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 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.
