If you’re craving the sweetness of fruit in a quick-bread, but are holding out for the seasonal berries that will start appearing with the farmer’s markets, this might be just the quick-bread to tide you over.
The recipe comes from my go-to cookbook these days, the Yankee Magazine Cookbook from 1981.
I am willing to be you already have everything you need to make this delicious bread in your cupboard or fridge, so you’ve got no excuse! It smells wonderful and make a great breakfast or snack. If you’re like me, you will especially enjoy the sugary topping…I don’t know how a simple combination of cinnamon, brown sugar, and nuts can taste so good…but it does, and it did.
I brought this loaf into work and my co-workers agreed.
In other New England apple news, Yankee Food Editor and blogger Amy Traverso has a cookbook coming out in September called The Apple Lover’s Cookbook. Just in time for when apple picking season kicks into high gear!
Until then, however, this bread is a great way to enjoy the sweetness of apples while filling your kitchen with the unmistakable aroma of brown sugar, cinnamon, nutmeg, and toasted nuts.
Note: I did remove the clothespins before I baked the bread. That rolled parchment just wouldn’t lie flat until I showed it who was boss…
Applesauce Nut Bread
Adapted from The Yankee Magazine Cookbook, 1981.
1 cup sugar
1 cup applesauce
1/3 cup vegetable oil
3 Tbsp. milk
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup chopped nuts (pecans, walnut, or a mixture)
1/4 cup light brown sugar
- Preheat the oven to 350 degrees and grease (or line with parchment) a 9×5-inch loaf pan.
- In large bowl combine sugar, applesauce, oil, eggs, and milk. Mix until combined.
- In small bowl sift together flour, soda, baking powder, 1/2 teaspoon of the cinnamon, salt, and nutmeg. Add dry ingredients to the applesauce mixture and beat until well mixed.
- Stir in 3/4 cup of the chopped nuts, then pour into prepared loaf pan.
- Mix together the brown sugar and remaining 1/2 teaspoon cinnamon and 1/4 cup nuts. Sprinkle evenly over batter.
- Bake for 1 hour, or until toothpick inserted in center comes out clean. Cover loosely with foil after the first 30 minutes of baking if top is starting to brown too soon. Cool finished loaf in the pan 10 minutes, then remove to finish cooling on a wire rack.
- Serve warm with butter, or at room temperature with cream cheese…if you’re into cream cheese.