Wednesday, May 27, 2015

Applesauce Granola Bread


How could I forget to post this bread? It's so delicious and super easy, not to mention fairly healthy for a quick bread. I made this a few times in a short period and have been thinking of making it again. The first loaf was to try it out. The second was to share with some friends. And the third went to Logan's teachers at daycare as a thank you and morning surprise for them. Overall, this recipe got great reviews from everyone. What's great about this bread is how you can play with the flavor depending on the kind of granola you have on hand. So you can get a little something different each time. Which is always fun.

Another big hit from Food Network Magazine's 50 Quick Breads booklet from the October 2014 issue (and I can officially say that little booklet is falling apart). I'm making my way through all 50 (10 down so far). I used an oat and honey granola with lots of nutty grains and a clean flavor that really worked with the moist, applesauce-based loaf. But I would love to try this with a pumpkin granola or even a stronger cinnamon flavored version. The bread itself is so soft and tender, it's almost cakey. We really like this recipe and I'm sure to keep some applesauce in the pantry lately in case the spirit moves me to whip up a loaf sometime.

Applesauce Granola Bread


Ingredients

1 cup applesauce
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup granola, divided
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg

In a large bowl, whisk together applesauce, oil, eggs and vanilla.


In a medium bowl, whisk together flour, 1/2 cup granola, baking powder, cinnamon, salt, baking soda and nutmeg.


Gradually stir flour mixture into applesauce mixture until just combined.


Transfer batter to a lightly greased 8 x 4 inch bread pan.


Sprinkle remaining granola down the center of the loaf and gently tap to adhere to top of batter.


Bake at 350 degrees F for 60-70 minutes or until top it set and gently golden and a tester inserted in the center comes out clean.


Remove from oven and let cool in pan on wire rack for an hour. Then remove from pan and cool completely before slicing. Store in an airtight container.


Makes 1 loaf.

Happy Baking,
The Cookie Princess

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