This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.
The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!
Yield: One standard or Pullman loaf
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla or boiled cider
- 1/2 cup white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup rolled oats, plus more for sprinkling top, optional
- 3/4 cup unsweetened applesauce
- 1/2 cup chopped pecans
- cream cheese, for serving, optional
- Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
- In a large bowl, mix together the sugar, eggs, oil and vanilla.
- In a separate bowl, whisk together the flours, baking powder and soda, and spices.
- Combine wet and dry ingredients.
- Mix in the rolled oats, applesauce, and nuts.
- Pour the mixture into the prepared pan.
- Sprinkle rolled oats over the top, as desired.
- Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven, and cool completely.
- Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
- Serve with cream cheese, or as desired.
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