Applesauce Bread
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 170grams (1½ cups) whole-wheat pastry flour
- 70grams (½ cup) unbleached all-purpose flour
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ½teaspoon ground cloves
- 1teaspoon ground ginger
- ½teaspoon salt
- 2large eggs
- 90grams (about ½ cup) raw brown sugar (turbinado) or packed light brown sugar
- ¼cup canola oil or grapeseed oil
- ¼cup plain low-fat yogurt or buttermilk
- 1cup organic applesauce with no sugar added
- 1teaspoon vanilla extract
- 50grams (about ½ cup) walnuts, coarsely chopped, or ½ cup raisins, plumped for 5 minutes in warm water and drained
Nutritional analysis per serving (12 servings)
191 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 4 grams protein; 166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees with a rack in the middle. Lightly oil a loaf pan and line with parchment. Oil the parchment.
- Step 2
Sift together the flours, baking soda, spices and salt.
- Step 3
In a large bowl, beat together the eggs and sugar until the mixture is thick. Beat in the oil, yogurt or buttermilk, applesauce and vanilla. Whisk in the flour mixture without overbeating, and fold in the walnuts or raisins.
- Step 4
Scrape into the loaf pan and bake 45 to 50 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
- Advance preparation: This will benefit from being wrapped tightly in plastic and sitting overnight. It will keep for 3 or 4 days. Do not refrigerate.
Private Notes
Comments
Moist and tasty. I used butter instead of oil though. And I used equal parts white and whole wheat instead of more whole wheat.
I wanted to make a gluten free version so I used 170 grams of gluten free flour and 70 grams of buckwheat flour. It came out very well!
I also had good luck on this recipe using whole spelt flour. Pistachios and pumpkin seeds were great as the nuts, along with a handful of crystalized ginger. Used olive oil and whole milk yogurt too. I made it all in the food processor, meaning only one bowl to wash, and the texture was absolutely perfect.
This turned out pretty dry for me. Will not make again.
I make this with dried cherries instead of raisins because I live in the cherry capitol (Traverse City). Otherwise, no changes. So easy and so good!
Thank you for this wonderful recipe! I modified a bit: I decreased sugar to 1/4 cup. I decreased oil to between 1/8 and 1/16 cup (and used avocado oil). I used nonfat Greek yogurt and INcreased it to a heaping 1/3 cup. I also used all whole wheat flour. Increased spices just a tad by making them heaping spoons. Turned out great! Very moist and tasty.
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