Allrecipes: Louise’s spiced applesauce bread, modified

I’m on a quest to use up pantry items and free up some space, while making tasty things while I’m at it. I have my eye on clearing out the space currently used by applesauce, because I honestly don’t use it that much on a day-to-day basis. Growing up, apples were either things you eat raw or chopped into spice cakes; my family simply didn’t do (for example) applesauce with pork chops, so it never made its way into my day-to-day routine.

While most of my applesauce is canned in litre jars, I have some sauce from the russet apple trees I gave my parents in the freezer in 1.5-cup containers, and I’m more likely to make a single batch of a recipe that uses one unit of applesauce than I am to double the recipe. The point is to clear pantry space, not make too much to eat a time so that I need to put things back into the pantry. This recipe is one I found to use up the freezer containers. There’s a different recipe I have that is meant to use up the litre jars

I am reproducing the recipe as originally written, but when I make it, I modify it to use:

  • 1.5 cups applesauce (instead of 1.25 cups), because I don’t want to store a measly 0.25 cup of applesauce
  • 0.75 cup white sugar (instead of 1 cup), because homemade applesauce is really sweet and flavourful
  • An added 0.25 cup ground flaxseed to add a nutty flavour and help absorb some of that extra liquid
  • Twice the amount of ground spices
  • 0.5 cup of raisins, or chocolate chips, or some other dried fruit (instead of nuts)

Due to the increased volume, I need to pay attention and bake a bit longer.

Original recipe found here.

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Allrecipes: Louise's spiced applesauce bread, modified
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 50 minutes
  1. Preheat oven to 350°F (175°C) and grease and flour (or line with parchment paper) a 9"x5" loaf pan.
  2. In a bowl, combine applesauce, sugar, oil, eggs and milk; beat well.
  3. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
  4. Add wet ingredients to dry and stir until smooth.
  5. Fold in pecans.
  6. Pour batter into prepared loaf pan.
  7. Bake 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
  8. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
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