1 egg, slightly beaten
1 cup applesauce
1/4 cup (1/8 lb.) melted butter
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
2 cups unsifted regular all-purpose flour
2 teaspoons baking powder
3/4 teaspoon sea salt
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup seedless raisins
1 cup coarsely chopped pecans or walnuts
Applesauce Raisin Bread
Mark Spain from Orlando, FL | Origin: USA
53% enjoyed this recipe
In a bowl, combine the egg, applesauce, melted butter, granulated sugar and brown sugar, blending well.
Stir in the flour, baking powder, sea salt, soda, cinnamon and nutmeg. Stir until smooth.
Stir in the raisins and chopped nuts.
Turn batter into a well-greased 5- by 9-inch loaf pan or fluted mold with tube that holds about 1 quart. Bake in a moderate oven (350 degrees) for 50-55 minutes. (Use the knife test.) Cool. Makes 1 large loaf.
This bread slices best the second day, if there is any left on the second day. Option: try a slice buttered and toasted!
I've made this bread so often the book's binding has broken on that page. It always gets compliments and the cinnamon and nutmeg give it that "holiday" taste.
For the health-concious, be certain that ingredients are organic, when possible, and replace as much of the sugar (white and brown) as you can with stevia. Eggs should be organic and free-range. Use only aluminum-free baking powder and avoid aluminum cookware. Also, experiment with a low-glycemic flour. Enjoy!
(Original recipe from Sunset Cook Book of Breads.)
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