This is actually the moistest bread I have ever baked. Its near non-fatness is undetectable. I bake gluten free, which can sometimes mean accepting a certain amount of denseness or dryness (and I forgot xanthan gum this time) but it came out absolutely perfect and I couldn't keep my hands off it.
I used regular maple syrup, not sugar-free, and white sugar (dextrose actually) and not brown. I made the applesauce from scratch. I ended up with not quite enough sweet potato so I added more applesauce to compensate. I needed some of the two eggs for another recipe so I whipped these up and then stole some for that, so it wasn't quite 2 eggs either.
I actually like less-sweet things so this recipe was too sweet for me, but most people would find it perfect.
I ended up baking it for almost 90 minutes.
Delicious and moist! Hard to believe it is so low in fat. I mad exactly as written, including the optional spices and maple extract. The only thing I might change, since it is so low in fat, is adding some chopped pecans or walnuts. Made for Spring 2010 PAC.
DELICIOUS bread ~ very moist and has a wonderully spicy-sweet flavor. For me, next time, I will omit the nutmeg and add more cinnamon. DH loves it just as it is. I used 1/2 cup brown rice flour and 1 cup almond flour, pure maple syrup, and the eggs ~ I also added 2 tablespoon ground flax meal. Wonderful bread ~ thanks for posting. Made for Spring PAC 2010!
You definitely have a winner here ~ The recipe makes for A REALLY WONDERFUL TASTING BREAD! I was happy to use pure maple syrup & added all the optional as well! I stuck with the whole wheat flour & used a homemade applesauce! Will be keeping this recipe around for a while! [Made & reviewed in New Kids on the Block tag]
Really, really good!!! I used brown rice flour instead of whole wheat, and I also used splenda brown sugar. I didn't use the maple extract, but it was sooo yummy with the sugar free maple syrup. The ratios of ingredients were just perfect!