Words like apple, cinnamon, and oatmeal
sound like the beginning of fall baking to me.
This easy quick bread is just what I’m in the
mood for today. A great September bread.
Thise bread is not to too sweet and makes
a nice snack or fast breakfast on the go.
I use baking spray to prepare the pans.
My small pans were 3×5½x2.
First: Use a whisk to mix the dry ingredients.
Second: In another bowl whisk the wet
ingredients until mixed well.
Third: Add the dry ingredients to the wet
ingredients. Combine well.
Fourth: Stir in the applesauce.
Poor into the prepared pans.
Bake for about 30 minutes until golden and a
knife inserted near the center comes out clean.
Let cool slightly then remove from the pans.
I see gift potential here.
Wrap the bread in cling wrap while it is still a bit
warm. That improves the flavor and moistness.
Put the wrapped loaves in a ziploc bag to freeze.
But keep one out and slice the warm bread
and have it with your afternoon tea.
I love an afternoon tea break with a
freshly baked goodie.
2 C flour
1 C oatmeal
¼ t salt
2 t baking powder
2 t cinnamon
Combine the dry ingredients in a bowl
and use a whisk to mix it together.
In another large bowl combine and whisk:
1 C sugar
¾ C canola oil
½ C sour cream
1 t vanilla
Add the flour mixture to the wet mixture.
Combine well, scraping the sides of the bowl.
1 C applesauce
Pour into 4 prepared small bread pans.
Bake in the middle of a 350 panggangan for 30
minutes until golden and aknife inserted
near the center comes out clean.
Cool slightly then remove from pans.
recipe discovered On Sutton Pace