Applesauce-Pecan Bread
- Preparing Time: 40 minutes
- Total Time: 1 hour and 40 minutes
- Served Person: 15
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 2 cups flour
- 1 tsp baking soda
- 2 each eggs
- 1 cup canned applesauce
- 1/3 cup vegetable oil (canola)
- 3 tbsp milk
- 1 tsp cinnamon divided
- 1 1/4 cups pecans finely chopped
- Carbohydrate 29.4703603432986 g
- Cholesterol 179.925555555335 mg
- Fat 28.1645293434406 g
- Fiber 0.972255588018267 g
- Protein 5.59776455608809 g
- Saturated Fat 11.0399395563408 g
- Serving Size 1 1 Serving (106g)
- Sodium 149.170511107928 mg
- Sugar 28.4981047552804 g
- Trans Fat 2.04801101142412 g
- Calories 382 calories
Beat eggs until foamy. Stir in next 4 ingredients (other liquids). Mix 1/2 tsp cinnamon and next 5 ingredients (dry ingredients, including flour). Gradually add to first mixture, beating with spoon until well mixed. Stir in 1 cup nuts. Spread in well-greased (or sprayed with cooking spray) 9" x 5" x 3" loaf pan. Mix remaining nuts and cinnamon and the brown sugar. Sprinkle evenly on top of batter and press lightly with hand. Bake in preheated 350 oven 1 hour, or until done. To keep the top from getting too brown, spread a piece of foil over the top during the last 1/2 hour of baking. Cool right-side-up on cooling rack. To store, wrap the bread in foil or a ziploc bag and keep it in the refrigerator. It will keep for about a week, or this bread can be frozen for a longer period. The original recipe also suggests decorating the top with candied red and green cherries. I have never done this. It can also be made into two small loaves. The baking time will be a little shorter for the small loaves.
