Mott's apple-blueberry bread

Yield: 1 loaf bread

Measure Ingredient
½ cup Butter or margarine, softened
1 cup Sugar
2 larges Egg
1 cup Applesauce
2 cups Flour, all purpose
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Blueberries

SOURCE: MOTT'S APPLE SAUCE L

FROM: SALLIE KREBS

Can use ½ to 1 cup blueberries, fresh or dry pack frozen. Preheat oven to 350 degrees F. Grease and flour 9 x 5 inch loaf pan. In bowl, beat together butter, sugar, and eggs. Stir in apple sauce, then dry ingredients only until blended. Fold in blueberries. Spread into prepared pan. Bake 55 to 60 minutes or until bread tests done. 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 the blueberries. For apple-nut bread, substitute 1 cup chopped nuts for the blueberries.

Submitted By SALLIE KREBS On 09-28-94

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