This delicious quick bread gets its flavor from applesauce and spices. Lisa Boykin Batts | Times
By Lisa Boykin Batts
Times Associate Editor
Several weeks ago, Julie Wells told me at church about a recipe she has been making for her family for many years.
Julie is the wife of my pastor, and she is a dear friend. I also know she is a wonderful cook! So if Julie has been making this recipe for so long, I knew it had to be a good one — one I should share in my food column.
As it turns out, the recipe has been in the paper before. A few weeks later, Julie came to the office with several slices of her applesauce quick bread as well as a copy of the recipe that she clipped from The Wilson Times in January 1987.
The recipe was from home economics extension agent Cheryl Summers’ homemaker column.
Julie said she makes the quick bread every few months because she and her husband, Ray, really enjoy it.
I couldn’t wait to try the quick bread for my snack that day! I wasn’t disappointed. The bread is moist and delicious and is a perfect companion to a cup of hot tea.
I didn’t wait long before I tried the recipe myself. Julie had told me a few changes she makes. She uses unsweetened applesauce, she said, and she omits the nutmeg and allspice.
I ended up having to make a few changes as well, based on what was in my pantry! I didn’t have unsweetened applesauce, so I used the applesauce I had and reduced the added sugar to about 3⁄4 cup instead of a full cup. I was out of plain flour, so I used self-rising flour and omitted the baking soda and baking powder.
For my family, I used all three spices in our bread because I love the combined flavors of cinnamon, nutmeg and allspice. (I was tempted to add cloves as well!)
The recipe didn’t come with baking instructions, so we both improvised. Julie cooks hers in a 9x11-inch baking pan. I cooked mine in a loaf pan.
The bread smelled so good as it baked, and I couldn’t wait to try it. I loved it, and so did my husband and daughter.
I will keep this recipe handy. The ingredients are very basic, and it takes very little prep time, so there’s no excuse not to make this simple and delicious recipe.
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11⁄4 cups applesauce*
1 cup sugar
1⁄2 cup oil
3 tablespoons milk
2 cups plain flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon cinnamon
1⁄4 teaspoon each salt, nutmeg and allspice
Preheat oven to 350 degrees.
In a large bowl, combine applesauce, sugar, oil, eggs and milk. Stir in dry ingredients until incorporated.
Pour into prepared loaf pan.
Bake for 55 to 60 minutes or until toothpick inserted in the middle comes out clean.
* Julie Wells shared this recipe with me. She uses unsweetened applesauce and omits the nutmeg and allspice. Julie cooks her bread in a 9X11-inch loaf pan for 30 minutes at 350 degrees. When I made the recipe, I used regular applesauce but cut the sugar to roughly 3⁄4 cup. I also used self-rising flour and omitted the baking soda and baking powder. I used all three spices in my bread.