Applesauce Bread
This is a wonderful recipe for applesauce bread. It's easy to make and has a moist, sweet crumb and lots of apple flavor. It makes terrific toast and you can sprinkle chopped pecans and cinnamon sugar before baking for a crunchier crust. I make homemade applesauce, bake several loaves and keep individual slices in the freezer for hectic mornings.
½ cup unsalted butter, at room temperature
¾ cup brown sugar
2 eggs, at room temperature
1 tsp. ground cinnamon
½ tsp. pure vanilla extract
1¼ cups unsweetened applesauce
2 cups all-purpose flour, unbleached
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
Optional Add-Ins:
½ cup raisins, soaked in hot water until plump
½ cup dried fruit, such as cranberries
½ cup pecans or walnuts, chopped
½ cup chocolate chips
Preheat the oven at 350°F (180°C/160°C fan, Gas Mark 4).
Butter or spray a 9x4" (10x24 cm) loaf pan and, if you want, add a strip of parchment paper to cover the bottom and two shorter sides. This will make it easier to remove the bread.
Cream butter by beating it for 20 seconds in a large bowl with an electric mixer (if using a stand mixer with the paddle attachment).
Add sugar gradually while you continue beating at medium speed, and then for 3 more minutes after adding all of it. The mixture should be light in colour, fluffy and the sugar will have partially dissolved.
Add the eggs, one at a time, beating well after each addition. Make sure to scrape the sides of the bowl regularly.
Add the applesauce, cinnamon and vanilla. Mix well.
Sift the dry ingredients (flour, salt, baking soda and baking powder) in a medium bowl, or have them measured and sift them directly over the loaf cake batter. You might be unable to sift the whole wheat flour if your sifter is very thin, so add it directly.
Add the flour mixture to the wet ingredients in 2 parts so that they integrate well.
Mix it all well but don't beat much at this point. After adding the flour, the batter should not be beaten much as that will develop gluten and toughen it after it's baked.
Pour batter into the prepared pan and smooth the top.
Bake in the middle rack for about 40 minutes, until it rises, the top probably cracks and a tester or toothpick inserted in the middle comes out clean.
Cool on a wire rack, and always run a smooth-bladed knife along the sides of the pan that are not lined with paper to ensure no batter is stuck.
Remove carefully from the pan, lifting the paper on both ends and together with the bread. Then remove the strip of paper.
Cool completely on a wire rack.
Store at room temperature covered in plastic wrap for 2 days and after that, refrigerate or freeze, always well covered or wrapped.
Makes 10 slices.
Cook's Notes:
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Toppings: sprinkle chopped walnuts or pecans on top of the batter before baking, or some cinnamon sugar for a crackly crust. Or both.
- Add-ins: toss into the batter ½ a cup of raisins or cranberries, chopped pecans, walnuts, or chocolate chips.
- Flavourings: add a tsp. of orange zest to the cinnamon and vanilla, or use apple pie spice mix instead. Or add a second spice like nutmeg or mace.
- Individual loaves of bread: make cute little mini applesauce breads to give as gifts. The baking time will be less.