Applesauce Quickbread
MAKES
one 9 x 5 inch / 23 x 13 cm loaf
TAKES
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total: 1 hour 30 minutes
✻ ABOUT THIS RECIPE
This quickbread is also delicious with streusel topping (use this recipe, if you want to add it) - or with inclisions (like 170 g / 1 ¼ cups of your favorite chopped nut). Dried fruit (85 g / 1 cup chopped dried fruit) is another option, and it takes this easy recipe into fruitcake territory.
INGREDIENTS
448 g / 1 ¾ cups unsweetened applesauce
113 g / ½ cup unsalted butter, melted
106 g / ½ cup light or dark brown sugar
113 g / 2 large eggs, at room temperature
10 g / 1 teaspoon vanilla extract
300 g / 2 ½ cups all purpose flour
12 g / 1 tablespoon baking powder
4 g / 1 ½ teaspoons ground cinnamon
2 g / ½ teaspoon ground ginger
2 g / ½ teaspoon fine sea salt
< 1 g / ¼ teaspoon freshly grated nutmeg
turbinado sugar, as needed for finishing
Bake This Recipe with Me:
METHOD
1. Preheat the oven to 350°F/175°C with an oven rack in the center. Lightly grease a 9 x 5 inch / 23 x 13 cm loaf pan with nonstick spray.
2. In a large bowl, whisk the applesauce, melted butter, brown sugar, egg, and vanilla until well combined.
3. In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, salt, and nutmeg to combine. Add the flour mixture to the applesauce mixture, and stir to combine using a silicone spatula. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
4. Pour the batter into the prepared pan, and spread into an even layer. Generously top the surface with turbinado sugar. (Optional: Brush a paring knife with melted butter, and draw a long line down the center of the loaf - this will help the loaf split and rise more evenly.)
5. Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60-75 minutes. (If the top of the loaf is becoming too dark before the end of bake time, cover the pan loosely with foil for the remainder of baking.)
6. Transfer from the oven to a cooling rack and run a small offset spatula gently around the edge of the loaf to separate it from the pan. Let the bread cool in the pan for 10 minutes before unmolding onto a wire rack to cool completely.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
