View Full Version : Applesauce Bread



Kitchen Witch
August 25th, 2006, 08:59 AM
Applesauce Bread

Yield: 1 loaf.

This bread is wonderful served with a flavored butter. Creamy Apple Butter goes great with it.


1/2 cup (1 stick) unsalted butter, softened
1/4 cup dark brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 large eggs
1 cup applesauce
1 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Grease and flour 8x4x3-inch loaf pan.
Using electric mixer cream the butter and brown sugar. Add the remaining ingredients, except raisins and nuts. Mix well. Stir in raisins and nuts. Pour into loaf pan. Bake for 60-65 minutes.

philip john b zuchetti
August 27th, 2006, 05:42 AM
hello my question is...ill combine the flour in other ingredients or ill put only in loaf pan??

Kitchen Witch
August 27th, 2006, 09:32 AM
After you cream the butter and brown sugar, you add the 2 cups flour, baking soda, baking powder, salt , allspice, vanilla, eggs and applesauce; mix well. Using a wooden spoon stir in your raisins and walnuts; pour into prepared pan (grease your loaf pan with a bit of crisco/shortening and sprinkle with a bit of flour - to prevent the applesauce bread from sticking to the pan - just as you would grease and flour your cake tins when making a layer cake). Remember to shake out excess flour from pan so that you don't have too much flour in the pan before you pour in your batter.

Kitchen Witch
August 27th, 2006, 09:36 AM
Greasing & Flouring Pans (from my notes)

Properly preparing your pans is the best insurance a cook has for preventing food from sticking while baking. You want to smear a thin, even layer of grease (either shortening, oil or butter, or even cooking spray) over your pan. Cooking sprays are simple, you merely spray them on.

For butter, shortening or oil you have a couple of choices. First, it helps if you're using a solid grease, like butter, to have it at room temperature. You can then use a paper towel or waxed paper (or you can stick you hand in a sandwich baggie using it as a "glove") to evenly coat your pan with butter, shortening or oil. Alternatively, you can melt you solid grease (oil is already a liquid) and use a pastry brush to evenly brush the grease on the pan. In either case, make sure you don't miss any spots, to your food will be likely to stick to them.

I generally prefer shortening for greasing baking pans. It's inexpensive and is tasteless. It also won't brown or burn like butter can.

Many recipes will call for you to "grease and flour" your pans. This simply means that you are going to add a thin dusting of flour on top of the layer of grease. This helps to keep extra sticky batters from adhering to the pan. Simply place a few tablespoons of flour into your greased pan. Gently roll the pan, while tapping the sides in order to distribute an even coating of flour over the grease, then DISCARD any leftover flour. Your pans are now ready for baking.

Note: There is a commercial spray available that greases and flours your pans in one easy step. It's not necessary to buy this product, but it is a quick and easy convenience.