Apple blueberry bread (motts)

Yield: 12 Servings

Measure Ingredient
½ cup Margarine or butter; softened
1 cup Sugar
2 \N Eggs
1 cup Apple Sauce
2 cups All-purpose flour
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Fresh or frozen blueberries; or twice that amount, to taste

Heat oven to 350F. Grease and flour 9x5-inch loaf pan.

In large bowl, beat margarine, sugar and eggs until light and fluffy. Stir in apple sauce. Add flour, baking powder, baking soda and salt, stirring just until moistened. Fold in blueberries.

Spread into prepared pan. Bake at 350F for 55 to 60 minutes or until toothpick inserted in center comes out clean.

Remove pan to wire rack to cool 10 minutes. Remove from pan and cool completely.

VARIATIONS * For Apple-Raisin Bread, substitute 1 cup raisins for blueberries. * For Apple-Nut Bread, substitute 1 cup chopped nuts for blueberries.

Notes: Pantry: Mott's Regular Apple Sauce. Apple sauce and blueberries combine for a moist, flavorful, quick bread.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998

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