Fall for Warm Apple Bread and Cold Milk

Try this applesauce and molasses bread with a glass of cold milk

Try this applesauce and molasses bread warm with a glass of cold milk or freshly pressed apple cider

Just as I overdose on blueberry recipes each summer, in autumn I turn to cooking and baking with apples when they’re in season, plentiful and well-priced. Although I usually use store-bought applesauce in breads, it’s the flavor of fall that has me making these favorites at this time of year.

I’ve already posted suggestions for apple crisp, an apple cake, applesauce and one applesauce bread. Here’s another variation on a quick loaf that combines applesauce and molasses (you can use the homemade applesauce mentioned earlier or the store-bought kind). It not only tastes delish but has a wonderful aroma. The first time I made it Paige came home from school to a warm loaf and said, “Yummm…smells like fall.” Good with a cold glass of milk or cider.

This recipe, submitted by a reader to Michigan Country Lines magazine, is called Apple Bread but uses applesauce, not fresh apples, which makes it that much easier to make. I really like the addition of molasses. (Tip: measure the oil first and use the same spoon to add the molasses and the syrup will not stick to the utensil.)

Apple Bread

Makes two loaves

3-1/2 C all-purpose flour (I substituted a cup of whole wheat flour for one of the all-purpose)
1-1/2 C sugar
3 T molasses
1 tsp. cinnamon
1 tsp. nutmeg
3 T vegetable oil
3 eggs
3 T baking soda
1/2 tsp. salt
1 C unsweetened applesauce (I used chunky style)
1/2 C chopped pecans or walnuts (optional)
3-4 T milk, water or apple juice (I used fresh pressed apple cider)

In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda, salt and nuts. Stir in molasses, oil, applesauce and eggs. Add milk a little at a time. Batter will be very stiff. Line two bread (loaf) pans with aluminum foil. Divide batter evenly between pans.

Bake at 350 degrees for one hour or until a knife inserted in center comes out clean.

Recipe Author Carl Parney, Grand Rapids


All stories and photos copyright Kath Usitalo unless otherwise noted