When cut to the size indicated you get some texture from the apples
]]>Hi Harmony! The 1% will work, you may lose a little bit of moisture in the bread.
]]>Thanks! ]]>
I’m so glad you enjoyed it so much, Becca! 🙂
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In reply to Sam.
It turned out great and is really delicious. I used a spring-form pan instead of a loaf pan. I sprayed it generously with cooking spray and I didn’t have a problem with sticking and it looks really nice.
I also added the melted butter to the topping mix and made a little crumble that I sprinkled over the top instead of adding separately. I would definitely make this again.
Hi Cayce! This will freeze just fine. 🙂
]]>We made this today and it was delicious, as all of your recipes are! We just went to the apple orchard and would like to make more, so I’m wondering how this bread would freeze?
]]>I’m so glad you enjoyed it so much, Leah! 🙂
]]>Thanks for letting us know how it worked for you, Amber! Enjoy ☺️
]]>Hi Evan! I believe the volume difference is about 25% less for the 8 inch square pan. It may get a little tricky to reduce everything by 25% so I’d be inclined to say just make it as is and discard any excess batter. I’m not sure on a bake time here though. 🙁 I would assume it would be reduced because the layer is thinner, but the ceramic dish throws in another loop. I wish I could be more helpful. 🙁 I would just keep an eye on it as it bakes and let me know how it turns out if you try it. 🙂
]]>How would the measurements and cooking time change for an 8×8 ceramic pan? ]]>
Excellent bread, just took longer to bake, 90 minutes in a loaf pan. Taste like it’s fresh from a bakery. ]]>
Hi Stephanie! The almond milk should work fine. I think the nutmeg would work as well. A little goes a long way so be careful adding too much. 🙂
]]>It looks great, I can’t wait to try it. Do you think I could substitute almond milk? I also love nutmeg with apple, do you think a little nutmeg would be OK to add?
Thank you. ]]>
Hi Ryan! I haven’t tried it, but I think it could work. 🙂
]]>Hi Sam! I have a lot of pears right now. Can pears be substituted for the apples?
Thank you ]]>
Made twice already. Delicious! ]]>
Hi Larry! I wouldn’t recommend bread flour here. It could greatly alter the texture and without having tried it I can’t say for sure that it would be for the best. 🙁
]]>Hi Sam i know that it probably sounds funny for a man to be writing you. But i love to bake all kind of goodies so what i am going to ask is if i could use Great Value Best for Bread Flour if that would be ok??
]]>I’m so happy to hear you enjoyed, Polly! Thank you for commenting! 🙂
]]>So good, I just made this
It was very buttery and crispy over the top
I am so in love with this cake
It also had a bit more of a cake texture
I also used yogurt instead of sour cream ]]>
Hi Tammie! Unfortunately I don’t think that will work here. 🙁
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