Debbie's Amazing Apple Bread

Very sweet, dense in texture, I also cut back the sugar but still too sweet I think someone needs to recheck the measurements? Tasty bread otherwise.

I liked the bread. I added 2 tsp. of cinnamon which gave the bread a good flavor and only used 1 cup of granulated sugar. It tastes better if you can warm it up in the microwave. Unlike other reviews, the bread took less time than the suggested time in the recipe. I will have to experiment with the bread to find out how much time to bake in the oven. I live at high altitude and the bread did not rise very much. I will probably add ½ tsp. of baking soda next time I make this recipe.

Delicious! The only changes I made were: I used 1/2 white sugar & 1/2 Brown sugar. I added Sliced Almonds to the batter & on top.

I like the apple bread. I like baking it.

I liked the recipe but it has more of a cake like consistency not like bread, at least for us. My daughter and I made it yesterday, Jan 30, to pay honor to my mother who passed five years ago. She loved to cook and my mom and daughter would often bake together.We changed a few things but the bread was moist and very delicious. I like cinnamon so I added a bit more than the recipe called for. We just ran out of eggs earlier today so I substituted baking soda and vinegar for the eggs (a trick I recently learned after baking a depression era chocolate cake).We didn't use vegetable oil but instead we used Country Crock vegetable spread. This has a higher water concentration and probably caused the bread to cook too fast.Otherwise, the recipe was fabulous and it turned out well. Oh, I cooked it on 350 as the recipe calls for but since it did cook a little too fast and burned just a teensy bit on the bottom, I will bake it at 325 next time.I put the foil on as directed in the recipe but it still browned quickly on top, corners and bottom. It might be because I used my stoneware loaf pan from Pampered Chef, but I love it.

Great basic recipe! I followed suggestions of other bakers and used 1 cup white sugar and 1 cup brown sugar and substituted applesauce for oil. I shredded the apples. Due to oven temps and high altitude I didn’t cover with foil at the end and also left it in the cooling oven for about 15 minutes . Bread was perfectly done and nicely browned.I know that that is not 100% this recipe but anytime I can make personal adjustments to a recipe and still have a delicious result - then it’s a win-win!