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Awesome! This is a hearty recipe that goes well with coffee and keeps you full for hours. My only change to the recipe is the cooking duration. I had to cook it for 50 minutes. <br/><br/>I love the fact that it used brown sugar instead of white. Next time I'm thinking about adding walnuts.

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UrbanFoodie cooks October 07, 2013

Beautiful! I made 3 mini loaves out of this recipe. I also added golden raisins, and substituted Stevia herb powder for 1/2 cup of the brown sugar. The recipe does not state where to add the oats, but I assumed with the flour/dry mixture.

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yogiclarebear May 24, 2009

This was my first attempt at gluten-free baking, though it's not a GF recipe. Yielded a dense, VERY moist loaf but took longer to bake - about 12-15 extra minutes. After 30 minutes the top had crisped up beautifully so I covered it with foil for the remaining baking time. I made the following changes: 1. replaced the flour with Bob's all-purpose baking flour 2. replaced the straight brown sugar with 6 Tbsp of Splenda brown sugar blend 3. added about an ounce of raisins, 1/4 tsp each nutmeg and allspice, and 2 tsp of vanilla extract 4. used 1/4 cup egg beaters instead of an egg (it was all I had on hand) Also sprinkled the top with raw sugar and flax meal before baking. Wonderful recipe, thank you!

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chef 1011624 November 02, 2008

I doubled the recipe and changed a few things: no salt, a little less baking soda, extra spices (cloves, ginger, nutmeg, etc), some raisins since I only had half an apple on hand, and less water. I was really surprised by how much the bread rose--a lot of times I get a really dense bread with this type of recipe, but this had a great density and texture. I also used less sugar in the bread and added some cinnamon sugar to the top of the loaves (I love a nice crunchy-sweet top). Very happy to find a recipe that has all my favorites (apple, pumpkin, oats, spices ...) Thanks!

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Ames Shaps August 06, 2008

i added about 1/2 teaspoon of chinese five spice powder and some semi-sweet chocolate chips. absolutely amazing!

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sweeda14 November 29, 2007

I loved this recipe, very light and fluffy and yummy. Also very healthy. I've made some substitutions....I subbed Flax seed for oatmeal and skim milk for water. I made muffins and got 12! Baking time was perfect. I'm actually making it for the second time right now. This time I'm making a loaf and I ran out of eggs, so I'm substituting extra applesauce for the eggs. Thank you for a lovely recipe, I'll use it often, it was gone in 2 days and hubby requested it again right away!

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mariana057 February 20, 2007

Oh yummy! I made muffins (got 12) and they were just delicious. I ran out of brown sugar and had to sub about 1/2 with honey, but otherwise followed the recipe. These were everything I love in a muffin. The kids want me to shred the apple next time, but I loved the larger chunks. I'll be making these a lot. Thanks for the recipe.

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poz October 09, 2006

This is delicious. It's actually higher in fiber than the nutrition stats show and has a high amount of Vitamin A, at least 100% (due to the pumppkin and applesauce) which is really important to consume during the autumn months. Great snack for kid's lunches - will be making again soon. Thank you!

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Rose's Granddaughter November 06, 2005
Dense and Hearty Apple Pumpkin Bread