Walnut Applesauce Bread

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            FOOD FUNNY
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Lesley Pappier in beautiful Bitterroot Valley of western Montana
writes, "Here's a saying by someone named Steven Wright. I think
suits your field."

I made wine out of raisins so I wouldn't have to wait for it to age.

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            TODAY'S RECIPE
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This recipe comes from a yellowed and tattered 3x5 index card in my
mother's recipe box. Substituting apple sauce for all or some of the
fat in quick breads and muffins has been one strategy used since the
low-fat craze began, but this recipe predates the fad so you could say
that it was ahead of its time.

Walnut Applesauce Bread

2 cups (500 ml) all-purpose flour
3/4 cup (180 ml) sugar
1 Tbs (15 ml) baking powder
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) baking soda
1 egg, lightly beaten
1 cup (250 ml) applesauce
2 Tbs (30 ml) melted butter
1 cup (250 ml) coarsely chopped walnuts or pecans

Sift the dry ingredients together. Combine the egg, applesauce, and
melted butter in a bowl and stir to mix well. Add the dry ingredients
and stir just until blended. Add the nuts and pour into a lightly
greased loaf pan. Bake in a preheated 350F (180C) oven until a
toothpick inserted in the center comes out clean, about 1 hour. Cool
on a wire rack before slicing. Makes 1 loaf.
Received on Fri Nov 26 09:46:39 2004