Applesauce Bread with Blackberry Compote
This bread was made out of necessity. Yesterday I realized around lunch time I had not a single loaf of bread in my house to eat. I took the opportunity to make one myself. A quick bread of course. I played around with a few recipes and added the spices to my liking. The result: a spicy, hearty brown loaf that goes so well with the blackberry jam/compote my friend gave to me! Rating: 3 out of 5.
Applesauce Quick Bread: adapted from MarthaStewart.com
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- pinch of ground ginger
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup packed dark-brown sugar
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ½ cup chunky applesauce, homemade or store-bought
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, ginger, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with ¼ cup applesauce, beginning and ending with flour. Add vanilla. Pour mixture into pan.
- Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack. (Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.)