Applesauce Treasure Loaf Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
1 cup: Shortening, soft
1 1/2 cup: Brown sugar, firmly packed
4: Eggs,
2 1/2 cup: Sifted all-purpose flour,
1 tsp: Baking powder,
1/2 tsp: Soda,
1 1/2 tsp: Salt,
2 tsp: Cinnamon,
3/4 tsp: Cloves,
3/4 tsp: Nutmeg,
2 cup: Sweetened canned applesauce,
1 1/2 cup: Quaker Oats, uncooked, (quick or old-fashioned)
1 cup: Raisins,
1 cup: Pitted dates, cut in small pieces
1 cup: Candied red cherries, cut in small pieces
1 cup: Chopped nutmeats,
Directions:
Beat shortening and sugar together until creamy. Add eggs, one at a
time, beating well after each addition. Sift together 2 cups of the
flour, baking powder, soda, salt and spices. Add alternately with
applesauce to creamed mixture; blend well. Stir in oats.
Combine remaining 1/2 cup flour with raisins, dates, cherries and
nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir
into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x
4-1/2" x 2-1/2" loaf pans.
Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of
hot water in bottom of oven while loaves are baking. Loosen edges;
cool on wire rack about 10 minutes. Remove from pans; cool
thoroughly. Wrap cooled bread and store one day before slicing.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Source from luhu.jp
time, beating well after each addition. Sift together 2 cups of the
flour, baking powder, soda, salt and spices. Add alternately with
applesauce to creamed mixture; blend well. Stir in oats.
Combine remaining 1/2 cup flour with raisins, dates, cherries and
nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir
into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x
4-1/2" x 2-1/2" loaf pans.
Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of
hot water in bottom of oven while loaves are baking. Loosen edges;
cool on wire rack about 10 minutes. Remove from pans; cool
thoroughly. Wrap cooled bread and store one day before slicing.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Source from luhu.jp