114 Reviews of Harvest Pumpkin Apple Bread

From: Whisper

On Nov 3, 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!

From: Geema

On Jan 4, 2005

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!

From: onlyme

On Oct 30, 2003

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

From: KristineB

On Oct 19, 2009

Wow, this was SO good. I used 1/2 whole wheat flour and 1/2 regular, decreased the sugar to 2 cups, substituted unsweetened applesauce for 1/2 the oil, and put in twice as much diced apple as called for. Everyone in the family LOVED it, this recipe is a keeper! Thanks so much for sharing it.

From: hummingbird garden

On Jan 25, 2005

I made this one around twice over the Holidays. Very quick! A KEEPER. I substituted 2 cups ww flour 1 cup all purpose. And 1 cup honey + 1 cup sugar. Used the apple juice instead of water option. Great that it makes two loaves, one for home and one to give away. Folks that don't like pumpkin, raved over this one.

From: elainegl

On Dec 5, 2003

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!

From: Muffin Goddess

On Nov 19, 2005

Okay, I know that this has already been reviewed numerous times, but it was just that good! Brought this to work (it was only 30 minutes out of the oven when I got to work with it, and the smell wafted through the entire office). I used the half oil, half applesauce suggestion (every little bit counts!). I also didn't have enough white sugar, so I used 2 cups white, 1 cup brown sugar. I added a bit of nutmeg and ground cloves to the flour mixture. Baked it in a bundt pan for 1 hour at 350-375 degrees F (darn temperamental oven!) — came out with a nice high cake. The crust was a bit dark (either the brown sugar or the oven fluctuation, not sure which), but the inside was so moist! Just for visual effect, I dusted the top with some powdered sugar. This will definitely go into my repeat bundt cake file! Thanks for posting.

From: lizbits

On Oct 16, 2006

I took a lot of liberties with this recipe, and it is still incredible! In an effort to try to make the recipe just a little healthier for my family, I used whole wheat flour, equal instead of sugar, applebutter in place of apples (we were out of apples and also to cut down the oil), apple cider in place of the juice, 3 eggs (becasue that's all I had) and only a splash of oil. I also used a teaspoon of maple extract, just for the heck of it, and made these into muffins instead of loaves. Holy cow, these are incredible! The second batch is in the oven now, and my kids keep wandering in and commenting on how good it smells, and wandering back out with yet another muffin in their hands! Thanks for such great recipe!

From: Bev

On Nov 11, 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!

From: ~*Sarah*~

On Nov 6, 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!