Applesauce-Oatmeal Bread	Applesauce-Oatmeal Bread

---

Applesauce-Oatmeal Bread

Source: St. Louis Post-Dispatch, July 28, 2010

Yield: 2 loaves; 16 slices

---

Ingredients

• 1 3/4 cups all-purpose flour

• 1 1/2 cups quick-cooking rolled oats

• 1 1/4 cups granulated sugar

• 1 tsp salt

• 1/2 tsp baking powder

• 1 tsp baking soda

• 3/4 tsp ground cinnamon, divided

• 1/2 tsp ground nutmeg

• 3 large eggs

• 1 2/3 cups applesauce

• 1 cup raisins

• 1/3 cup plus 1 Tbsp vegetable oil

• 1/3 cup milk

• 1/3 cup lightly packed brown sugar

• 2 to 3 Tbsp chopped pecans

---

Preparation

Grease two loaf pans, each about 4 by 8 inches; dust with flour and set aside. Preheat the oven to 350 degrees (see note).

In a large bowl, stir together flour, oats, granulated sugar, salt, baking powder, baking soda, 1/2 teaspoon cinnamon and nutmeg.

In another bowl, whisk together eggs, applesauce, raisins, oil and milk. Add to flour mixture, stirring only until ingredients are uniformly moistened. Pour into prepared pans.

Bake 20 minutes. Stir together brown sugar, pecans and remaining 1/4 teaspoon cinnamon; sprinkle evenly over loaves. Return to oven and bake 27 to 33 minutes more, until a wooden pick inserted in the center comes out clean. Cool in pans 20 minutes, then turn onto racks.

Note: Pfeifer's made these "tea breads" in mini loaf pans. One bakery-sized recipe made about 48 small loaves. If you have 3-by-5 1/2-inch mini loaf pans (as used by the bakery), pour about 1 cup batter in each and bake about 35 minutes. Or you may use three 3 1/2-by-7 1/2-inch pans (about 2 cups batter in each) and bake about 43 minutes. For any size, top loaves with the brown sugar-pecan mixture about halfway through baking. If using disposable aluminum pans, decrease oven temperature to 325 degrees.