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Mom Hill's Applesauce Nut Bread
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 BigLittleMeals.com
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