applesauce treasure loaf

Categories
Breads
Yield
2 loaves
MeasureIngredient
1 cup Shortening; soft
1½ cup Brown sugar, firmly packed
Eggs
2½ cup Sifted all-purpose flour
1 teaspoon Baking powder
½ teaspoon Soda
1½ teaspoon Salt
2 teaspoons Cinnamon
¾ teaspoon Cloves
¾ teaspoon Nutmeg
2 cups Sweetened canned applesauce
1½ cup Quaker Oats, uncooked (quick or old-fashioned)
1 cup Raisins
1 cup Pitted dates cut in small pieces
1 cup Candied red cherries cut in small pieces
1 cup Chopped nutmeats

Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats.

Combine remaining ½ cup flour with raisins, dates, cherries and nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-½" x 4-½" x 2-½" loaf pans.

Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of hot water in bottom of oven while loaves are baking. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread and store one day before slicing.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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