Spicy Applesauce Bread
Submitted by jlketterman
Spiced applesauce bread with cinnamon, cloves, plumped raisins, and walnuts. A moist quick bread loaf baked with real applesauce for tender crumb.
YIELD
6 servingsPREP
25 minCOOK
60 minREADY
100 minApplesauce does more than add apple flavor here. It keeps this bread incredibly moist without needing extra oil or liquid. Combined with butter that’s been creamed with sugar until light and fluffy, the result is a tender, cake-like crumb that stays soft for days.
The raisins get simmered in water for a minute before mixing with the applesauce. This plumps them so they’re juicy and soft rather than dry and chewy in the finished loaf. The warm raisin-water mixture also helps the applesauce blend evenly into the batter.
Cinnamon and ground cloves give this bread its spiced character. The cloves are used sparingly, just ⅛ teaspoon, because a little goes a long way. Too much clove overwhelms everything and tastes medicinal. At this amount, it adds a warm, slightly peppery note that complements the cinnamon without stealing the show.
Alternating the dry ingredients with the applesauce mixture when adding them to the creamed butter is a technique worth following. It keeps the batter smooth and prevents the flour from clumping.
Kitchen Tips
- Cool the raisin-applesauce mixture to lukewarm before adding to the batter. Hot liquid will melt the creamed butter and deflate the air you just beat in.
- Line the loaf pan with waxed paper for easy removal. This bread sticks without it.
- Test with a toothpick at the hour mark. The center is thick and needs the full baking time, but ovens vary.
- Cool in the pan for 10 minutes before turning out. Removing it too soon and the loaf will break apart.
Variations
- Add ½ teaspoon of nutmeg or allspice for a more complex spice blend.
- Swap walnuts for pecans for a sweeter, more buttery nut flavor.
- Top the batter with a streusel of brown sugar, butter, and cinnamon before baking for a crunchy crust.
Ingredients
Directions
Combine the raisins and water in a small saucepan.
Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute.
Remove from the heat and stir in the applesauce.
Cool to lukewarm.
Sift the flour, baking soda, and spices together into a small bowl and set aside.
Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium.
Beat in the egg and vanilla.
Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition.
Stir in the walnuts.
Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan.
Bake in a preheated 350℉ (180℃) F oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf.
Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling.
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