By ratherbeswimmin' on November 16, 2002
"Another great fall bread recipe."
Serving Size: 1 (99 g)
Servings Per Recipe: 12
"Oh Yum! This recipe made 4 mini loaves (Wilton mini loaf pan) and it was practically inhaled on Thanksgiving!.....Definitely make sure you boil the topping for the recommended time as it will be "grainy" from the sugar if you do not."
"I loved the texture of this bread. Moist and easy to slice without crumbling. I used half Granny Smith and half Red Delicious apples and was disappointed that the apple flavor was very subtle. In fact one taster didn't realize it was apple bread. The glaze was delicious."
"I have a limited kitchen so without loaf pans I turn many things into muffins. I had the first muffin without the glaze and was not impressed; however, they tasted much better the next day - with and without the butter/sugar topping. It didn't exactly 'glaze' for me, but it tasted good. Also, for what it is worth, I used yogurt instead of sour cream. For the right occasion I would make these again."
"Superb fall bread recipe. My family and I thought the topping was extra yummy and something unique. Made a moist and tender loaf. Thank-you Nurse Di. Plan of using this one lots."
"Great recipe! I got this recipe from BH&G magazine. My family loves it, and mom's the "best cook ever". The one change I make to the recipe is for the praline topping I use 1/3 cup butter and 1/3 cup brown sugar~ we like the topping. Thanks for posting. Rachel C."
"I made two loaves--one for my friend who has been sick, and one to stay at my house. Very glad I did that. The bread was moist but with the nice texture of the apples and pecans. The topping is what puts it over the top. I suggest eating it warm with melted butter and a little cinnamon sprinkled on top. Divine. Thanks Nurse Di. "