PA Baker
Master Chef
Applesauce Oatmeal Quick Bread
1 1/4 c. flour
1 c. applesauce
1/2 c. packed brown sugar
1/3 c. plain yogurt
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp ground ginger (optional)
¼ tsp freshly grated nutmeg (optional)
1 1/2 c. oats (I used old fashioned and got a chewier, heartier loaf. A quick cooking oat/instant oats would give you a more tender, lighter bread)
1 c. dark seedless raisins (optional)
Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
In a bowl, whisk together all dry ingredients. In a second bowl, mix together applesauce, yogurt, and eggs until well blended. Add wet ingredients into dry. Mix until well blended. Spread batter evenly in prepared pan. Bake 1 hour or until a toothpick inserted in center of the bread comes out clean, covering top with foil if it browns too quickly. Remove from pan and cool completely on rack.
1 1/4 c. flour
1 c. applesauce
1/2 c. packed brown sugar
1/3 c. plain yogurt
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp ground ginger (optional)
¼ tsp freshly grated nutmeg (optional)
1 1/2 c. oats (I used old fashioned and got a chewier, heartier loaf. A quick cooking oat/instant oats would give you a more tender, lighter bread)
1 c. dark seedless raisins (optional)
Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
In a bowl, whisk together all dry ingredients. In a second bowl, mix together applesauce, yogurt, and eggs until well blended. Add wet ingredients into dry. Mix until well blended. Spread batter evenly in prepared pan. Bake 1 hour or until a toothpick inserted in center of the bread comes out clean, covering top with foil if it browns too quickly. Remove from pan and cool completely on rack.