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Dutch Apple Bread

January/February 1999, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (7 votes)

Here we replaced butter and whole eggs with canola oil and egg whites, substituted buttermilk (or yogurt) for sour cream, and used half as many nuts as traditional apple bread recipes.



READER'S COMMENT:
"This could use lots more apples (if I make it again, I will put in at least twice as many) and there is a bit too much sugar streusel. I will leave off the topping if I make it again, or maybe top with very thinly sliced apples. The bread...
Dutch Apple Bread Recipe

3 Reviews for Dutch Apple Bread

02/23/2013
Anonymous
Wonderful Quick Bread

I used granny smith and fuji apples.
They were delicious in the bread. It's nice to have a quick bread that you can feel good about eating and serving to others.

Just the right amount of sugar. Great bread and worth the effort.
Comments
02/23/2013
Anonymous
Worth the Effort

This bread was very good. Not too sweet and the topping added just the right amount of crunchy goodness. Nice to have a quick bread that you can feel good about eating and serving to others.

Healthy but delicious
Comments
09/14/2010

This could use lots more apples (if I make it again, I will put in at least twice as many) and there is a bit too much sugar streusel. I will leave off the topping if I make it again, or maybe top with very thinly sliced apples. The bread does have a nice texture, and has a very buttery taste if you use buttermilk.

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