I’ve made this three times now and it is very tasty. We love the recipe and the ‘we’ includes my husband and also my grandkids (2-1/2 and 1+ year olds). My experience has been that it requires longer cooking time at 325 degrees. The first time I had a sort of hard stop and so turned off the oven but left it in. The second time I increased the temperature to 375 to finish it off for another 20 minutes. This most recent time I kept the 325 degrees for a full 90 minutes and then let it rest in the hot pan for 30 minutes before removing to a cooling rack.

This was so moist and delicious. It had just the right amount of sweetness and hardiness. I shared some with a friend and she said “WOW” this is really tasty. I did use 2 cups of white flour since I was out of whole wheat. I also only had 1/3 cup of blueberries but it was still great. I’m going to make this again and enjoy for breakfast with my coffee.

Sooo good! I only had 1/2 cup of applesauce so added a banana to bring it to just under a cup (equivalent to 2 – 3.9oz) It wasn’t overly sweet… just the right amount! I also added a few walnuts and made muffins. Another great recipe.

Thanks Jessica!

Swap white whole wheat flour with whole wheat. You can also use only all-purpose.

Just made this last night and I have to say it’s my favorite baked good recipe of yours I’ve made! So moist and just enough sweetness it still feels decadent. Loved the hint of cinnamon too!

I just made this recipe today and it came out looking just like the picture. I doubled the recipe and got one full-size loaf, one smaller loaf, and three muffins. Next time I would add lemon zest and nuts and perhaps one sweetened applesauce as this was a little less sweet than I would’ve liked. It is very moist.

In reply to Vickie.

I made this today. It is so moist it almost seems underbaked, though it tested done.