applesauce bread
Applesauce Bread is a must have for fall. When I lived near Apple Hill in California I would buy two bushels of apples every autumn. It was so much fun canning apple butter, applesauce and apple slices. Beautiful in their glass jars and delicious to eat. Baking was my next priority and Applesauce Bread was right up there at the top of the list. In this recipe I also added fresh apples that were grated in a food processor. Very easy to eat anytime during the day so don’t shy away. You need to bake this healthy bread. It is easy and scrumptious.
Autumn Applesauce Bread
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Ingredients
- 2 cups whole wheat flour
- 5/8 cup rice syrup
- 1/4 cup agave maple syrup
- 2 Tablespoons egg replacer and 2 Tablespoons water
- 1/2 cup oil
- 1 cup applesauce
- 1 cup grated apple about 1 large or 2 small.
- 1 cup raisins
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Lightly oil or butter the bread pan.
- Preheat oven to 350°
- Mix the egg replacer with the water and set aside.
[img src="http://veganinthefreezer.com/wp-content/uploads/2012/11/Applesauce-Bread-5.jpg"] - In a large bowl mix the flour with the baking powder, baking soda and seasonings.
- In a smaller bowl mix the oil, the two syrups and the egg replacer mixture.
- Add the wet ingredients to the dry ingredients and mix until just combined.
[img src="http://veganinthefreezer.com/wp-content/uploads/2012/11/Applesauce-Bread-4.jpg"] - Add the grated apples, applesauce and raisins and fold in lightly.
[img src="http://veganinthefreezer.com/wp-content/uploads/2012/11/Applesauce-Bread-6.jpg"] - Pour into the prepared loaf pan.
- Bake at 350° for 50 to 60 minutes. Lightly cover with foil for the last 30 minutes.
- It is done when a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before removing from pan.
- Cool completely on a rack.
[img src="http://veganinthefreezer.com/wp-content/uploads/2012/11/Applesauce-Bread1.jpg"] - IF FREEZING:
- After the bread loaf has cooled you may freeze it in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/
- Take the frozen loaf out of the freezer and put it in the refrigerator to defrost 24 hours before serving.
Ginny McMeans says
This is a guess but I think it would work. They are both ‘liquidish’ and there is a good possibility that their ‘weight’ difference would be fine.
Elva says
Hey there!
I was wondering (I really want to make it as low in calories as I can)
Do you think it would make it bad/dry if I substituted the oil with applesauce?
Ginny McMeans says
Hi Chanille, You can’t substitute granulated sugar for liquids because the bread would not bake correctly. You can substitute real maple syrup for both syrups though. Thanks for your interest. 🙂
chanille says
Hi,how much sugar can I use instead of the syrups? Thank you
Ginny McMeans says
It depends on where I get them. If they are organic I do not worry about it but it could depend on the recipe too. In this recipe I peeled them.
Michele says
do you usually peel your apples?
Ginny McMeans says
Thank you so much. I can’t believe I left that out. It is 1 cup of grated apple which is about 1 large apple or 2 small.
brig says
how much grated apples do you use its not listed in the recipe .. thanks