Lynne Wilson's Applesauce Breakfast Bread

Contributed by Wilson Farm
Lexington, Massachusetts

Food Editor's Note:  This is a delicious and different take on a fruit bread.  It is actually more like a cake, in a loaf shape, as it has the yummy additions of a filling and topping and is best eaten with a fork (although I gobbled up the first slice with my fingers!).  The batter, which is enhanced with half the applesauce, sandwiches a layer of applesauce, cinnamon, and pecans, and the whole loaf is topped with a streusel that is sweet and crunchy.  This is a perfect bread to have around for the high holidays, Thanksgiving weekend, a special brunch or tea, or when having houseguests and a satisfying and impressive snack is handy to have in the kitchen.  Although the apple taste makes this a fall-appropriate dish, the use of applesauce instead of whole apples makes it an easy-to-prepare, year-round treat.  I used natural, unsweetened applesauce and light brown sugar.  You will love this!

Ingredients

Bread

1 1/4 cups applesauce

2 cups all-purpose flour

2 eggs

1/4 pound unsalted butter (one stick), slightly softened

1/2 cup granulated sugar

3/4 cup brown sugar

1 1/2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon ground ginger

Pinch of salt

1/4 cup pecans, coarsely chopped

Streusel Topping

1/2 cup pecans, chopped

1/2 cup brown sugar

1/2 teaspoon cinnamon

4 tablespoons unsalted butter, cold

1 tablespoon rolled oats

2 tablespoons flour

Preheat oven to 350 degrees.  Lightly coat a loaf pan (1 large or 2 small) with butter.  Sprinkle 1 tablespoon of flour in pan and coat.  Discard excess flour.  [Food editor's note: I used one 5 x 9 x 3-inch deep loaf pan.]

Add butter and sugars to a mixing bowl.  Using a mixer, cream until light and fluffy.  Add eggs one at a time until mixed together.  Fold in half of the applesauce.

Place the flour, baking soda, nutmeg, allspice, ginger, and salt in a small mixing bowl and whisk to combine.  Add this to the egg mixture and stir or mix on low speed to combine.

Separately, mix the remaining applesauce, cinnamon, and pecans in a small bowl.  Place half of the bread batter in the loaf pan.  Add applesauce mixture.  Pour remaining bread batter over the top, covering the applesauce.

To make the streusel topping, cut the cold butter into small pieces and place in a bowl with the remaining ingredients.  Mix with a fork, or with your fingers, until the flour is incorporated but there are still fairly large pieces of the dough.

Sprinkle the bread with the streusel topping.  Place in the oven and bake for 45 to 50 minutes.  [Food Editor's note:  I always check 5 minutes early, as oven temperatures vary, and different pan materials require different cooking times.]  Insert a toothpick in the middle and remove to test – it should not be wet from the batter (although there may be applesauce that makes it appear wet).  The top should be well-browned.

Let the bread cool in the pan and then remove carefully, using a knife if necessary to help loosen the sides from the pan.  Let bread cool completely on a rack.

Enjoy!

Wilson Farm in Lexington is a family-owned and operated farm and farm stand that is dedicated to providing the highest quality products and service.  Wilson Farm is a new advertiser on ShalomBoston.com and has contributed several recipes featuring fruits and vegetables that we are pleased to be presenting on our Food Page.  Look for more Wilson Farm recipes in the weeks to come!