Sunday, March 29, 2015

Applesauce Nut Bread

Sometimes I'm in the mood for a soothing treat, but find that I either don't have the energy to involve myself in a lengthy process, or I'm busy and don't have much time. That's where quick breads really come in handy--they are quick and easy to prepare, and I can satisfy my desire without investing much time or effort. What's not to love about that?

The recipe I'm going to share with you today is called Applesauce Nut Bread. This bread isn't very sweet, so it's a good choice for breakfast, and actually complements scrambled eggs very well. It's tasty plain, or you can spread a bit of butter or apple butter on it (toasted or not) as well.
Close-up view
You can find this recipe--and others like it--in The Amish Baking Cookbook:

Applesauce Nut Bread

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon 1/2 tsp. nutmeg
1 cup rolled oats
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup shortening
1/2 cup brown sugar
2 eggs
1 cup unsweetened applesauce
1/2 cup milk

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in the rolled oats, walnuts, and raisins.

In another bowl, cream together the shortening and brown sugar. Add the eggs and beat until light and fluffy. Blend in applesauce and milk.

Add creamed mixture to the dry ingredients and beat for 30 seconds. Although the batter will be lumpy, don't overbeat it. Pour batter into a large, greased loaf pan and bake at 350 degrees for 50-60 minutes. Let the bread cool a bit before attempting to slice it. It's even better the next day (if you've kept it covered with plastic wrap so it doesn't dry out).

Note: If you want a slightly sweeter bread you can add a bit more brown sugar to the batter (about another 1/8 cup) or sprinkle sugar or cinnamon sugar on top of the loaf before baking.

Next time I plan on sharing an even simpler quick bread recipe--Apple Pecan Bread. Be looking for it soon!

Blessings on your week.

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