Applesauce Treasure Loaf
Yield
2 loavesPrep
30 minCook
120 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
soft |
*
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| 4 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| ¾ | teaspoon |
cloves
|
|
| ¾ | teaspoon |
nutmeg
|
|
| 2 | cups |
applesauce
sweetened canned |
|
| 1 ½ | cups |
oats, quick cooking
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
dates
pitted, cut in small pieces |
|
| 1 | cup |
candied cherries
cut in small pieces |
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
soft |
*
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 4 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 3.8 | ml |
cloves
|
|
| 3.8 | ml |
nutmeg
|
|
| 473 | ml |
applesauce
sweetened canned |
|
| 355 | ml |
oats, quick cooking
|
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
dates
pitted, cut in small pieces |
|
| 237 | ml |
candied cherries
cut in small pieces |
*
|
| 237 | ml |
nuts
chopped |
|
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.
