I’ve been gone all these days and all you get when I get back is a recipe. But I can assure you, this recipe is worth it. I’m just having a tough time finding time to sit down, collect thoughts, jump through all the hard-to-blog-hoops, not getting my head crawled all over by a crazy toddler, and hitting publish.
I will tell you, despite posting this recipe right now I’m still sticking to the new way of eating. It’s just that groceries are low, the kids can stand to eat some fancy bread, and I had leftover applesauce, just not enough to divvy up between a bunch of kid-vultures. So, this is the perfect fix for all that. Oh, and I made my granola bars that same day too and I nearly fell smooth off my diet over that. It happened to be on the same day as the last round of tornadoes that came through and that didn’t help my stressy snackingness. But overall, I didn’t lose it eating it, I just had a few bites and then stepped proudly away. And even though the numbers don’t matter, I am, for the record, down to 123. And after all that diet discussion I will now give you a decidedly non-diet recipe.
I know I’m full of contradictions, but with this recipe I’ll also be full of sugar and spice and everything nice. ;)
Apple Spice Bread
Ingredients
- 1/2 cup margarine
- 2/3 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice (I didn’t have allspice this time so I threw some nutmeg in it, be creative)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup applesauce (any kind – cinnamon, unsweetened, whatever you like or happen to have on hand)
Directions
1. Preheat oven to 350 degrees. Spray bread pan well and then flour the pan.
2. In a large bowl, cream together the sugars and margarine. Add vanilla and eggs, and beat until smooth. Blend in cinnamon allspice (and/or nutmeg), baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into bread pan.
3. Bake in preheated oven for 30-45 minutes. Just check for doneness by inserting a butter knife into center. When the knife pulls out clean, it’s ready. Let sit for 5 minutes in pan and then flip loaf out onto cookie rack to cool. Slice and enjoy!
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I usually double or even triple this recipe (like my Pumpkin Bread) so that I can freeze, share with others, or just have another loaf first thing in the morning. And like the Pumpkin Bread, this is good fresh out of the oven (obviously) and reheated, or even just straight out of the fridge all cool and everything. So, get to doublin’, triplin’, and handing these things out!
If you like this you might also like my other recipes, be sure to check them out!