Applesauce oatmeal bread

Sometimes you really need to wake up to comfort food. This was nice to have ready to go this morning after a late night at the Orchestra followed by the latest family emergency. That and the Diamond Jubilee tea sample my sister shared with me did the trick.

Applesauce oatmeal bread

Adapted from King Arthur Flour

Ingredients

1 cup white flour

½ cup whole wheat flour

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon baking powder

1½ teaspoons cinnamon

½ teaspoon allspice

¼ teaspoon nutmeg

½ cup vegetable oil

1 cup sugar

2 eggs

1½ teaspoons vanilla

½ cup rolled oats

¾ cup applesauce

½ cup chopped walnuts

Method

Combine dry ingredients (flour through nutmeg) in a bowl. Set aside

Combine oil and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Stir in dry ingredients until well incorporated. Mix in oats, applesauce and walnuts.

Pour batter into a greased 5- by 8-inch loaf pan. Bake in a preheated 350-degree oven for 55 to 60 minutes until a toothpick inserted in the middle comes out clean. Cool completely before removing from pan.

Rating: Good flavor from the spices, and I like pretty much anything with oatmeal and walnuts. It has just the right amount of whole wheat to add flavor and body, but doesn't skew too chewy. It passes well on four out of the five criteria I have for quick breads: Yes on flavor, texture, ease of prep and willingness to maintain structural integrity coming out of the pan. It doesn't quite measure up on the optional fifth category: pretty enough for a gift basket. There's no color in there to make it looky. But it's a perfectly fine what's-in-the-house quick bread.