Yield: 1 Loaf
|2 cups||Unbleached flour|
|¾ cup||Brown sugar, firmly packed|
|1 tablespoon||Baking powder|
|1 teaspoon||Herb salt (optional)|
|½ teaspoon||Baking soda|
|1 cup||Chopped nuts|
|1 teaspoon||Dried mint OR|
|¼ cup||Chopped fresh mint|
Mix the dry ingredients and nuts together in a mixing bowl. Combine the egg, applesauce, mint, and oil; add to the dry ingredients and stir until just blended. Pour the batter into a greased loaf pan and bake in a 350 oven for about 50 minutes. Cool on a rack. When the bread is completely cool, wrap in plastic or foil.
Back of the Beyond
7233 Lower East Hill Road Colden, New York 14033 (716) 652-0427 Source: Country Inn and Bed & Breakfast Cookbook by Kitty & Lucian Maynard The Chef's Comments: "I got this great new cookbook the other night - "Country Inn and bed & Breakfast Cookbook" It features over 500 B&B's around the country, and a couple of recipes from each. Lots of great cakes, muffins & quickbreads in there. Not to mention actual dinners. It makes me want to go away for a weekend... This recipe sounds very unusual, but it's suprisingly good. Not delicious, really, but good." - Lisa From: Lisa Date: 07-31-96 (18:07) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@...> on Aug 1, 97