Yield: 2 loaves
| Measure | Ingredient |
|---|---|
| 1 cup | Shortening; soft |
| 1½ cup | Brown sugar, firmly packed |
| 4 \N | 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