Thursday, January 26, 2012

Whole Wheat Applesauce Bread

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After a few moves, trips, and holiday seasons we are back to blogging.  We apologize for the lack of recent posts, but from here on out our goal is to post once-per-week.  We hope that those of you who have read our blog in the past will continue to visit us, and we welcome any newcomers out there.  We hope you all are enjoying the recipes and your time spent making delicious food!

We wanted to start back off with an easy and quick recipe that is both versatile and customizable.  Quick breads are delicious to eat any time of day, whether it be for breakfast, a snack, or dessert.  They are also great to bring to parties or as a simple present.  This applesauce bread has the added benefit of being healthy and withstand a wide variety of additions - from dried fruit and nuts to chocolate and spices.  The spices give the bread a great warm flavor to the bread and especially appropriate for the winter season.  Meanwhile the nuts provide a great crunch to compliment the moist bread.

We hope you enjoy this recipe and look forward to sharing many more with you!

Whole Wheat Applesauce Bread
From The New York Times

1 1/2 cups whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
2 eggs
1/2 cup raw or light brown sugar
1/4 cup canola oil
1/4 cup plain non-fat yogurt
1 cup applesauce
1 tsp vanilla extract
1/2 cup nuts or dried fruit

Preheat oven to 350F.  Butter and flour a loaf pan.  Sift together flours, baking soda, spices, and salt and set aside.  In separate bowl combine eggs and sugar (a stand mixer with a beater works great for this) until thick.  Beat in oil, yogurt, applesauce, and vanilla.  Mix in flour mixture without over-mixing then fold in nuts or dried fruit.  Pour into loaf pan and bake for 40-50 minutes until a toothpick inserted into the middle come out clean.  Cool in pan for 15 minutes then on cooling rack to cool completely.  

This bread will last a few days on the counter wrapped in plastic wrap and is best when allowed to sit overnight.