Apple applesauce oatmeal bread from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 58) by Ken Haedrich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brown sugar streusel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can subsitute quick-cooking oats for old-fashioned oats, and buttermilk or yogurt for sour cream.

  • Astrid5555 on September 23, 2021

    Like most of the other reviewers I reduced the sugar by 25%, was still sweet enough for my taste. Great lunch box snack!

  • TrishaCP on September 13, 2021

    This is a tasty apple bread. I wish I had read these notes before baking and using the full amount of sugar, because it really doesn’t need the full amount. I agree 3/4 cup or maybe less if you use all of the raisins (I only used 1/2 cup, replacing the other half with more apples).

  • eliza on August 24, 2019

    I loved this. After reading anya_sf's note, I made similar changes, ie: less sugar, replaced some of the flour with red fife flour and skipped the topping. I also replaced one of the eggs with a flax egg (1 tbsp ground flax and 2.5 tbsp water) and that worked great, and I used dried cranberries as well as raisins. I also put some rhubarb in as I ran out of apple. I baked 4 mini loaves for 30 minutes at 350 convection. I think the sugar could be cut back a bit more which I will try next time.

  • anya_sf on April 28, 2018

    I made a few changes: used whole wheat flour, reduced sugar to 3/4 cup, mixed entirely by hand. I skipped the topping. The bread was done in 50 minutes. It was a pleasant, very moist breakfast bread. We thought it was plenty sweet with less sugar.

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