154 Reviews

YUM! Used 2 cups sugar (not 3), subbed 1 cup sweetened applesauce for the oil, subbed in 1 cup whole wheat flour for one of the white, added in walnuts and oatmeal.

Easy and delicious. It stays moist for days! I made muffins instead and it took about 30 mins to bake.

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Steph KP October 31, 2010

Awesome! Even with cutting the sugar back to 2 cups and only using 1/2 cup oil and half whole wheat flour for the flour, this turns out great. Let it cool first to get the best flavor. It's not as flavorful right out of the oven. I do put in a little more apple. I got 5 mini loaves and another regular size loaf out of one batch. This freezes well. Thanks for sharing!

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Dawni December 16, 2009

I have to admit, I did not make this bread or try it. But I passed this one on to a co-worker who was looking for a bread to take to a Thanksgiving dinner. She made it and reported back to me with rave reviews. I can't wait to make it myself!

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TheDancingCook December 07, 2003

I wanted an easy, yet delicious quick bread to mail to my Dad to satisfy his sweet tooth. Little did I know that I have chosen just about the best fruit bread I've ever made! It's light, moist, flavorful and I'm sure will pack well. Whole wheat flour works great in this recipe, and I used granulated maple sugar instead of regular white sugar. Next time I'll try decreasing the amount of sweetening to fool myself into thinking that this might be healthy. The batter seemed quite loose compared to other breads I've made, but I just trusted you Kree and plopped it right into the pans. I'm sure glad I did since the texture was perfect. Thanks so much Kree for such a superior bread recipe!

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Geema January 04, 2005

This bread is wonderful! It made four mini loaves and six muffins. I'd love to tweak the recipe to use part whole wheat flour and less sugar, but I'm worried it wouldn't be as yummy as it is right now. It's delicious!

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elainegl December 05, 2003

This is an excellent pumpkin bread! I love the addition of the apple which gives it a superbly moist texture. There isn't a thing I would change about this recipe! I am enjoying one loaf and am freezing the other for later use! Thanks so much, Kree for sharing this wonderfully delightful recipe!

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Bev November 11, 2003

Was simply beyond words. I used Splenda instead of sugar, added 1 1/2 tsp lemon juice to balance it, and about 1 1/2 Japanese Red apples since they're what I had on hand. The smell coming from the oven had DH and I huddled around the oven almost, willing it to be done faster. Haven't had pumpkin bread since I was a child so just smelling it brought back happy memories. I'm probably going to keep making this till around... oh May or so when it'll get too warm to bake a lot. Thanks so much!

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~*Sarah*~ November 06, 2003

Kree made this for us the other day, and it was so good I had to rate it here. This is one of the most moist, flavorful breads I've had! Great for breakfast or mid-morning snack, or even for dessert. She substituted Egg Beaters for the eggs, and used 1/2 cup oil and 1/2 cup unsweetened applesauce for the liquid. I'll be making this again myself. Delicious!

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Whisper November 03, 2003

Made 4 loaves of this bread and they turned out cookbook perfect. Wish I had taken a picture. Had a tender, moist texture and wonderful flavor. The suggestion to add craisins sounds good, too. Will have to try that next time. I have already had requests to make more, from friends and family. Thanks for sharing the recipe.

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FaithB25 November 01, 2003

Excellent, wonderful flavor and texture. I used fresh apple cider.

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onlyme October 30, 2003
Harvest Pumpkin Apple Bread