Applesauce Treasure Loaf
Submitted by MARIETTA
A fruit-packed quick bread loaded with dates, raisins, candied cherries, and walnuts, moistened with applesauce and oats for bakery-style loaves.
YIELD
2 loavesPREP
30 minCOOK
120 minREADY
150 minThis treasure loaf lives up to its name with jewel-toned fruits tucked into every slice.
Applesauce and quick oats create a tender crumb while keeping the bread moist for days.
The slow, low-temperature baking with a pan of water in the oven ensures even cooking without dried-out edges.
Kitchen Tips
- Toss dried fruits with flour before adding so they don’t sink to the bottom
- Place a pan of hot water on the bottom oven rack while baking for extra moisture
- Wait a full day before slicing for cleanest cuts and best flavor
- Wrap tightly and store at room temperature for up to a week
Ingredients
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 ½ 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 8½ inch x 4½ inch x 2½ inches loaf pans.
Bake in preheated very slow oven (275℉/140℃) 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.
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