7 Reviews

I wanted to use up some ripe fruit. The recipe is very versatile, you can use 3 cups of basically any moist pureed fruit or vegetable. I used 2 pears, 3 bananas and applesauce to equal 3 cups. These make beautiful muffins or bread. I made 1 loaf; 12 regular and 20 mini muffins from this recipe. The finished product was moist and flavorful. I also reduced the sugar by 1/2 cup and still found it to be quite sweet. Thanks for sharing, I will use this again to "sneak" in some veggies to my son who has an aversion to most veggies. They freeze beautifully, just pop them in the microwave and they taste like they're fresh out of the oven!

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Larawithoutau June 25, 2013

I made these into muffins. I was concerned that it looked like too much liquid for 3 cups of flour, esp. since I use freshly ground w.w. pastry flour. I added an extra 1/2 cup, had under a cup of banana, used Sucanat, 1 tsp cinnamon, added 1/2 tsp almond extract. Whole wheat muffins don't tend to rise much so I usu. fill them full. They made 24, baked for 25 minutes. However, they were so moist that they kind of spread, rather than rose. The last muffin I didn't have enough for and that was the best looking one! So I would fill less than full and make more next time. I was thinking about trying honey instead of sugar, but I would have to reduce the other liquid quite a bit, as honey makes it moister. My family loved them. Next time I will add a little more flour, protein powder and some flax seeds.

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WI Cheesehead January 11, 2009

Okay - according to my 11 yo DS - this bread is a masterpiece! We all had to have a piece as soon as it was cool enough to cut. I had to use canola oil instead of olive oil (as I had run out) but it all worked very well. Added a bit more cinnamon and allspice as we like those spices but it would have been fine without the extra too. Nice and moist. Absolutely delicious!

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HokiesMom January 16, 2008

Yummmm! I made only two minor changes, added 1/2 tsp of cinnamon (actually cinnamon plus from pampered chef) and used half olive and half canola oil. I think I might try this with pumpkin instead of banana just to see how it tastes. My hubby says don't mess with it it's perfect. We loves this bread! Thanks.

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Peyton&KaylansMama November 13, 2007

TOTALLY DELICIOUS!!!!! I made 2 loaves & we ate one as soon as it cooled. I love it because it's healthy & so moist. I'll definitely be keeping this recipe & making these often. Only change I made was that I doubled the cinnamon, because we were out of allspice... still awesome!! Thanks

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OrangeOctober November 05, 2007

I just made this tonight and it's wonderful! It tasted like a cross between banana bread and carrot cake. I made 1 loaf and 3 dozen mini-muffins. I substituted 1/2 c applesauce for 1/2 of the oil, and it seemed to work out pretty well. I only had all-purpose white flour on hand, so that's what I used. I also cut the sugar down to 1 1/2 cups. I had a problem with my loaf sticking to the bottom, but I think that was probably because I didn't let it cool enough before I tried to take it out of the pan. Overall, it is an excellent recipe and I will definately be making more.

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katheros September 22, 2007

Trying to clean out what I have before the movers come plus keep the kids fed for breakfast (since we are out of cereal!) has meant lots of quick breads lately. This one is excellent. I did make a few changes based on what I had on hand. I halved the recipe and used just one egg. Used 3/4 sugar 1/4 splenda. My applesauce and bananas were a tad low but I upped the carrots a little bit. Had no vanilla so left it out. And I am embarassed to say I used white flour. (I'm usually a whole wheat girl but my local stores don't carry white wheat or whole wheat pastry flour and I needed some right away.) This was a really tasty, very moist, bread. We all enjoyed it. I look forward to trying it again when I can make a full recipe and freeze some!

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ladypit August 31, 2007
Abc Bread