I have been making this bread since 1970, got the recipe (okay not exactly this recipe but SO CLOSE as to be the same) from a family friend (I was 9!). Then over time (being that i have a degree in food science), I tinkered with it. If you want less guilt, I mean fat and calories but don't want to sacrifice any of the flavor, use 1/4 c oil, 3/4 c. unsweetened applesauce, and reduce sugar to 2 cups. I also am curious as to why you only use nutmeg? I use 1 T cinnamon, 1 t ginger, and a dash of cloves. This is one of the top 3 recipes EVER. LOVE! Jane, it's true, I'm sure this recipe has been through a bunch of iterations. I'm betting someone along the way didn't like cinnamon (yes, it's possible, surprisingly!), ginger, and cloves. That's usually the way recipes evolve - everyone tweaks to taste before passing along. Thanks for the hint about less oil and sugar - I'll definitely give it a try. PJH

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