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.
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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.
It doesn’t tell me how much salt to add the recipe
How much salt is used