I love the simplicity of quick breads. They are perfect to whip up on days when you just want something sweet, but aren’t up for a lot of work. Like many of you, I’ve spent the last few weeks making lots of cookies so today I just wanted something homey but delicious. This Dairy, Egg and Nut Free Applesauce Bread is super easy with ingredients I already had in my pantry. Unlike a lot of Applesauce Bread recipes, it isn’t too dense or greasy. It is perfectly spiced with a touch of nutmeg and cinnamon. One of my favorite things about this bread is that freezes really well and makes two loaves; perfect if you want to save the second loaf for another day.
I also want to thank everyone for the Merry Christmas wishes and am so happy that many of you enjoyed an assortment of my recipes for the holidays. Nothing makes me happier than to know your families enjoyed traditional holiday treats that are also allergen safe. I promise I’ll keep working hard on new ones, and love your continued feedback and suggestions for variations. Enjoy your final week of 2009!
Dairy, Egg and Nut Free Applesauce Bread
2 c. granulated sugar
4 T. water
1 c. vegetable oil
1/3 c. soy or rice milk
2 1/4 c. unsweetened applesauce
4 c. unbleached all purpose flour
2 1/4 tsp. baking soda
3/4 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 T. salt
Preheat oven to 350 degrees and spray two 8-inch loaf pans generously with dairy free baking spray.
In a mixer fitted with the paddle attachement, combine the sugar and water until mixed. Add oil, soy milk and applesauce and mix on low until thoroughly incorporated.
In a seperate medium bowl, combine flour through salt and mix with a wire whisk. Add to applesauce mixture and divide batter between the two prepared loaf pans. Bake 50 – 60 minutes or until golden brown and a cake tester comes out clean. Cool and serve.