Applesauce Oatmeal Bread with Butterscotch Chips
As I’ve mentioned, I love making quick breads (and my daughter enjoys making them with me); so, this was a fun after-school activity in anticipation of a snowy day.
I had bookmarked this recipe from King Arthur a couple of weeks ago because I kept seeing the same three individual serving cups of applesauce sitting in my fridge and wanted to figure out a way to use them.
An applesauce – oatmeal bread sounded like a great sweet treat that could be an after-school snack or a breakfast sweet.
- We reduced the amount of allspice to 1/4 teaspoon and slightly upped the cinnamon.
- We used vanilla, 1.5 cups of all-purpose flour, and old fashioned oats because that’s what I had in my pantry.
- We omitted the walnuts and added 1/2 cup of butterscotch chips to the batter instead.
- To finish, we sprinkled the top of the uncooked batter with coarse sugar, oats, and some additional butterscotch chips.
The verdict: the bread was moist, had a great flavor from the apple sauce and spices, and the butterscotch chips added just a bit of decadence.
Applesauce Oatmeal Bread
King Arthur Baking
- 1 cup (198g) sugar
- 2 large eggs
- 1/2 cup (99g) vegetable oil
- 1 1/2 teaspoons vanilla or boiled cider
- 1/2 cup (57g) White Whole Wheat Flour
- 1 cup (120g) Unbleached All-Purpose Flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup (45g) rolled oats, old-fashioned or quick-cooking
- 3/4 cup (191g) applesauce, unsweetened preferred
- 1/2 cup (57g) chopped walnuts
- Preheat the oven to 350°F. Lightly grease a 9″ x 5″ loaf pan.
- In a large bowl, mix together the sugar, eggs, oil and vanilla.
- In a separate bowl, mix together the flours, baking powder and soda, spices, and salt, and add them to the wet ingredients in the bowl.
- Mix in the rolled oats, applesauce, and walnuts.
- Pour the mixture into the prepared pan. Bake the bread for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. Remove the bread from the oven, and cool completely.
- Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.