Applesauce Cinnamon Bread
If you don’t want to use liquid egg substitute, use 1 egg and 2 egg whites.
Serves: 8Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1¼ cups applesauce
- 1 cup brown sugar, divided
- ⅓ cup canola oil
- ¼ cup skim milk
- ½ cup liquid egg substitute
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- 2 Tbsp. wheat germ
- 1½ tsp. ground cinnamon, divided
- ½ tsp. ground nutmeg
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ cup golden raisins
- ½ cup chopped dried apricots
- ½ cup roasted sunflower seeds
- Preheat oven to 350°F. Spray a 9" × 5" loaf pan with nonstick cooking spray containing flour, and set aside.
- In large bowl, combine applesauce, ¾ cup plus 2 tablespoons brown sugar, canola oil, milk, and egg substitute and beat well.
- In medium bowl, combine flour, whole-wheat flour, wheat germ, 1 teaspoon cinnamon, nutmeg, baking powder, baking soda, raisins, apricots, and sunflower seeds, and mix well. Add to applesauce mixture and stir until combined.
- Pour batter into prepared pan. In small bowl, combine remaining 2 tablespoons brown sugar with remaining ½ teaspoon cinnamon and mix well. Sprinkle evenly over batter in pan. Bake for 55–65 minutes or until bread is golden-brown and toothpick inserted in center comes out clean. Remove from pan and let cool on wire rack.