Cinnamon Applesauce Bread Recipe

AuthorSteve Nubie
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This is a robust cake bread and yeast bread hybrid that captures the flavors of Autumn as a complement to dinner on a brisk Fall night. It results in a batter-like consistency, but the addition of yeast in addition to baking powder gives it a lightness that balances the robust ingredients.

The traditional recipe calls for raisins but you can substitute Craisins also known as dried cranberries if you like. You use the white bread cycle because of the addition of yeast although it will not rise a much like most yeast breads. If you have a cake-bread cycle that could work too but I’ve had equal success with the White-bread cycle.

INGREDIENTS:
 2/3 cups fat free milk warmed to 110°F./ 43°C.
 2 tbsp vegetable oil or soft butter
 0.25 tsp salt
 1 egg
 1 cup chunky applesauce
 1 cup firmly packed light brown sugar
 2 tbsp ground Cinnamon
 2.50 cups bread flour
 1 tbsp baking powder
 1 tbsp bread machine yeast
 1 cup chopped walnuts
 0.50 cup raisins or Craisins (dried cranberries)

 

DIRECTIONS:
1

Add ingredients to the bread machine pan in the order indicated, but reserve the nuts and raisins and either add at the beep towards the end of the kneading cycle or to a fruit and nut hopper if your machine has one.

2

Select white bread cycle for 1.5-pound loaf and dark crust.

3

When done let it rest for 10 minutes on a wire rack.

Ingredients

INGREDIENTS:
 2/3 cups fat free milk warmed to 110°F./ 43°C.
 2 tbsp vegetable oil or soft butter
 0.25 tsp salt
 1 egg
 1 cup chunky applesauce
 1 cup firmly packed light brown sugar
 2 tbsp ground Cinnamon
 2.50 cups bread flour
 1 tbsp baking powder
 1 tbsp bread machine yeast
 1 cup chopped walnuts
 0.50 cup raisins or Craisins (dried cranberries)

Directions

DIRECTIONS:
1

Add ingredients to the bread machine pan in the order indicated, but reserve the nuts and raisins and either add at the beep towards the end of the kneading cycle or to a fruit and nut hopper if your machine has one.

2

Select white bread cycle for 1.5-pound loaf and dark crust.

3

When done let it rest for 10 minutes on a wire rack.

Cinnamon Applesauce Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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