The recipe has little oil in it and only two eggs. It has just a couple of tablespoons of milk that you could easily use fat free for and a nice helping of applesauce in it, so it's fairly healthy for you. I have to admit that the applesauce flavor isn't really detectable, but gives the bread a nice moistness to it. The wonderful flavor comes from the cinnamon and nutmeg, so really it just tastes like a nice spice bread, and that was A-okay with me. Actually, if you happened to have any apple juice or even cider on hand, you could brush a little on the top of the bread when it's still warm to give it more of an apple flavor and to make it even more moist. But as I said, the bread is delicious on it's own.Just to mention, I'm going on vacation with my family from the 19th to the 26th, so obviously I won't be posting during that time. I'm mentioning it now because I'm not sure if I'll be posting anything else between now and then. I have a couple of things planned to bake, but one of them is my next Daring Bakers challenge (which I hope I won't be too worn out after my trip so that I can post it on time) which doesn't get posted until the 27th and the other is a treat for my dad for Father's Day, but I've already made the recipe before and blogged about it. I just wanted to clarify in the case that I don't post anything until the Daring Bakers challenge reveal. Anyway, onto the recipe now!
Applesauce Quick Bread (adapted from kathyf's post on Taste of Home)
Makes 1 9x5 inch loaf
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce
- 1/4 cup oil
- 2 eggs
- 3 tablespoons milk
- Preheat the oven to 350 degrees F. Spray and flour a 9x5 inch loaf pan.
- In a large bowl, combine sugar, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl, mix together the applesauce, oil, eggs, and milk until well combined. Pour the wet ingredients into the dry and mix together with a wooden spatula just until combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes until a skewer inserted in the center of the bread comes out clean. Let cool for about 10 minutes on a wire rack, then loosen the bread from the pan and place on a wire rack to cool completely.