You and your family will really enjoy this applesauce bread. The addition of applesauce makes this bread super moist. I enjoy eating my slices with fresh butter and a cup of coffee. How will you eat yours?
Check out this little tidbit from Jayne over at His Heart And Home had to say about this recipe:
“I found this recipe in an old cookbook. I think those recipes are the best. This bread is moist and deee-licious!”
Some of the best recipes come from vintage cookbooks. I enjoy thumbing through Betty Crocker cookbooks from the 50s and 60s. The pictures alone are a gas to look at. All the ladies are dressed in what appears to be their Sunday best and pearls. I honestly wish I would have been alive during that time era.
Ingredients
1/2 cup Land O Lakes butter, softened
1 cup Domino sugar
1 Eggland’s Best egg
1 1/4 cup Mott’s applesauce
1 1/2 cups Gold Medal all-purpose flour
1 1/2 tsp Clabber Girl baking soda
1 tsp McCormick cinnamon
3/4 tsp McCormick ground nutmeg
1/2 tsp Morton salt
1/2 cup Sun-Maid raisins (optional)
1/2 cup chopped Fisher walnuts or pecans (optional)
Instructions
In a mixing bowl, cream butter and sugar. Add egg and applesauce; mix well. Mix together flour, salt, baking soda, raisins, cinnamon, and nutmeg. Gradually add to the creamed mixture just until combined. Pour into a greased 8 x 4 x 2 loaf pan. (That’s inches of course) Bake at 350 F for 50-55 minutes or until knife inserted comes out clean. Cool for 10 minutes in the pan before removing to a wire rack.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Make sure to liberally coat your loaf pan with Pam cooking spray to avoid sticking.
Thank you to His Heart And Home for this great recipe.
