Chunky Apple Sauce Bread
INGREDIENTS
8 tablespoons butter, softened
1⁄2 cup vegetable oil
1/2 cup sugar
1 cup Muscovado * brown sugar
2 eggs
1 teaspoon vanilla extract
1⁄2 cup sour cream or plain yogurt
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
2 1⁄2 cups flour
1 cup chopped candied pecans
2 cups chunky apple sauce (see homemade apple sauce in the Apple Ricotta Toast recipe https://themixingspoon.weebly.com/blog/apple-ricotta-toast )
DIRECTIONS
Preheat oven to 350°F.
Butter and flour two 6- to 8-cup loaf pans or line pans with parchment and set aside.
(8 1/2 x 4 1/2 x 2 ½ inches =6 cups 21 x 11 x 6 cm 1.4 liters
9 x 5 x 3 inches =8 cups 23 x 13 x 8 cm 1.9 liters)
In a mixer, cream together the butter, oil and sugars.
Add the eggs, vanilla and sour cream or yogurt.
Sift together the cinnamon, salt, baking powder, baking soda and flour. Mix into the creamed ingredients, a little at a time, until everything is just incorporated. Gently stir in the nuts,
Put ¼ of the batter into the bottom of each pan add ½ apples over the top evenly and top with the rest of the batter.
Bake for approximately 30- 40 minutes, or until a toothpick poked in centers comes out clean.
Rotate pans halfway through baking.
(This recipe can be halved)
* Muscovado brown sugar is a partially refined sugar with a strong molasses content and flavor. Muscovado has more complex flavors, with more pronounced caramel and toffee notes. You can substitute dark brown sugar if you can not find Muscovado.