This recipe was a little experiment for me. I wasn’t sure how it would turn out, but I really liked it! This Blueberry-Applesauce Bread is a great quick bread for summer-into-fall. It has the fresh blueberries of summer combined with fall apple flavor, thanks to the applesauce! It’s a really good, moist bread with not only lots of blueberries, but some chopped pecans added in too. Other things I like about this bread: it rises really nicely when baking and the sweetness is just right-not too sweet, but sweet enough.
And in keeping with the summer-into-fall theme of this post, I used a new, complimentary tea towel I received from Flowering Blues in my photos. Flowering Blues is a maker of American-made, handprinted farmhouse-style kitchen linens (placemats, napkins, tea towels and hand towels) and aprons. Their products are made with natural cotton fabrics and hand printed with eco-friendly inks that are not only perfect for summer-into-fall, but all year round. I put together a little sampling of some of their products to the left, and you can see more by visiting their site, floweringblues.com.
Now back to the quick bread…if you like blueberries and applesauce, you’ll need to try this out! You can use your favorite type of applesauce—I used an unsweetened organic applesauce. I bet this would be really good with homemade applesauce too!
Blueberry Applesauce Bread
BLUEBERRY APPLESAUCE BREAD by NancyC
Makes one 9×5″ loaf
- 1/3 cup light olive oil or non-GMO canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 cup applesauce, unsweetened or sweetened
- 2 cups all-purpose unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup fresh blueberries
- 2/3 cup coarsely chopped pecans
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend oil and sugars. Mix in 2 large eggs, then stir in the applesauce, blending everything well.
In medium size bowl, blend flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry mixture to the oil/egg/applesauce mixture and mix all ingredients until just combined. Fold in the blueberries and chopped pecans and mix until they are evenly incorporated into the batter. Spoon batter into prepared loaf pan.
Bake at 350˚F for 50 to 55 minutes, until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
Recipe from NancyC | nancy-c.com
It’s hard to believe summer is almost over. I’m a little sad, since summer is my favorite season, but I’m trying to embrace and be excited about all the things I do like about fall. I’ll get into that a little more when fall is officially here! What’s your favorite season?