Comments on: Fresh Apple Bread

By: Mindy G.

Mindy G. — Thu, 03 Oct 2013 13:19:46 +0000

I tried making this recipe to sell at a farm stand and it turned out wonderfully (and sold out)! Instead of making 2 large loaves, it fits into 4 mini loaf pans perfectly (bake for about 45 minutes). The only changes I made were to add a tad more cinnamon, a little nutmeg, allspice, and cloves to give it a rounded-out spice flavor. Great recipe–thanks for sharing!

By: rebeccady

rebeccady — Mon, 13 Feb 2012 19:02:15 +0000

my kids devoured this! making it again now for snack in their lunches this week, thanks for sharing!

By: egyptianprincess

egyptianprincess — Sat, 20 Nov 2010 17:09:16 +0000

I LOVE APPLE BREAD! I made the recipe this morning and I am very happy that it makes two loaves. I used one Honeycrisp apple and one Red Delicious apple. I didn’t have enough of one kind of nut so I used a combination of pecans, walnuts and hazlenuts. I also made it vegan by using ground Flax seed in place of the eggs (my son has a slight dairy allergy). I’ve already eaten two pieces (couldn’t wait until it was cool) and am fighting myself to not eat more. I was going to share the second loaf with my mother but I think I will give her the recipe instead so she can make her own.

By: kauai17

kauai17 — Wed, 27 Oct 2010 14:07:51 +0000

Perfect bread for Fall!!! I love all of the apples in it and the toasted walnuts add a great flavor and crunch. The batter is thick, but bakes up perfectly. The bread was not too sweet making it a tasty little treat.

By: singingforsupper

singingforsupper — Wed, 20 Oct 2010 03:13:09 +0000

I added cloves, ginger, nutmeg and mace; also a few drops of Ree’s naughty imitation butter flavor [I blame her; I learned it on her Pound Cake recipe. (It smells like Christmas around here.) The bread is delicious. The extra spices really make it zing.

Don’t over bake like I did. I got carried away reading Tasty Kitchen and it went 7 or 8 min too long. It has a nice dark crust and that candied it a bit but, though it retained its moisture, I think it would be nicer with a lighter crust.

Worked great on the old apples. The green skins softened right up. I was afraid they’d be too waxy and tough. Perfect for old apples if you do not want to waste.

I had to use sparkling apple cider. Wow. What a light texture it gave it! Try that!!

By: singingforsupper

singingforsupper — Wed, 20 Oct 2010 03:06:49 +0000

Just came out of the oven; can’t wait! This was great for apples that sat too long in my veggie drawer while I was in Hawaii. The bread smells heavenly. Very easy to make.

If you have a cooking buddy, they can dice apples and roast the nuts while you mix the batter. Its great to have it cooking during dinner hour.

By the time dishes are done, its ready to sample.

By: thecarlkitchen

thecarlkitchen — Tue, 19 Oct 2010 18:10:48 +0000

I loved this bread! The recipe was so easy and simple.

By: bakingstorm

bakingstorm — Mon, 18 Oct 2010 11:26:00 +0000

Very tasty! I did double the cinnamon and vanilla and I think that helped a lot with adding more flavour. I also decreased the sugar but I do that with all recipes

By: queenkong

queenkong — Sun, 17 Oct 2010 23:51:30 +0000

Delicious! The ladies at work tomorrow are definitely in for a treat.

By: vickilynn

vickilynn — Fri, 15 Oct 2010 18:34:19 +0000

Sounds great. I live near Georgia’s apple capitol, Ellijay, and apples are in abundance this year. I have a bag of Romes in the refrig. I’m going to try your recipe this afternoon but tweak it a little by adding a little bit of nutmeg and clove. I’m a spice nut!
I agree, the glaze is a perfect addition.