Mom Hill’s Applesauce Nut Bread

We blog about this recipe here.

Mom Hill's Applesauce Nut Bread

  • Servings: 18 slices?
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Mom Hill, my grandmother, went from being a Kansas farm girl to living in Washington, DC, and becoming friends with Mamie Eisenhower.  And all the while, she was an excellent – and determined – cook.  This recipe of hers is from The Congressional Cookbook published in 1955.

Preheat oven to 350 degree.  Butter a 9″x5″ loaf pan.

  • 2 c flour
  • 3/4 c sugar
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 11/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1 c pecans or walnuts, finely chopped
  • 1 beaten egg
  • 1 c applesauce (I used unsweetened and the bread was delicious – in our minds.  If you like a bread to be quite sweet, use sweetened applesauce or add another 1/4 c sugar)
  • 2 T butter, melted and slightly cooled

Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to a medium bowl and whisk it gently until it is very well-blended.  Add the nuts and stir.  In a small bowl, combine the egg, applesauce, and butter.  Stir that into the dry mixture until all is combined – but do not overmix.

Bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.  Cool for about 15 minutes on a wire rack and then remove from the pan.  Enjoy now – or for the next few days, covered and left at room temperature – or freeze and enjoy it later.

Recipe brought to you by Ann and Andy and

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