Oatmeal and Applesauce Bread - Powerful Handmade site

Oatmeal and Applesauce Bread

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Oatmeal and Applesauce Bread

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Quick breads duvet a variety, from biscuits and scones, that are comprised of a dough, to truffles and loaves which are comprised of a batter. They may also be massive or small, savory or candy. The primary factor that identifies them is the truth that they’re, as their identify implies, fast to make.

At a look

Yield
two eight half of” x four half of” loaves

Nutrition knowledge

Ingredients

  • 2 half of cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 half of cups rolled oats
  • three/four cup mild brown sugar, packed
  • 1/four cup vegetable oil
  • three massive egg whites, somewhat crushed
  • 2 1/four cups unsweetened applesauce

  • 10 half of oz King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • five 1/four oz rolled oats
  • five five/eight oz mild brown sugar
  • 1 three/four oz vegetable oil
  • three massive egg whites, somewhat crushed
  • 18 oz unsweetened applesauce

  • 298g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 149g rolled oats
  • 159g mild brown sugar
  • 50g vegetable oil
  • three massive egg whites, somewhat crushed
  • 510g unsweetened applesauce

Instructions

  1. Preheat the oven to 350°F. Grease two same old eight half of” x four half of” bread pans and put aside.
  2. Use a whisk to stir in combination the flour, baking powder, baking soda, salt and cinnamon.
  3. Mix within the oats and put aside.
  4. Beat the brown sugar and the oil in combination, then upload the egg whites and the applesauce.
  5. Stir within the dry elements and combine till mixed.
  6. Spoon the batter into the 2 ready pans.
  7. Bake for 50 mins, or till a cake tester inserted into the middle of a loaf comes out blank. Cool on a twine rack.
  8. Store at room temperature for five days, or freeze for as much as three months.

Nutrition Information

  • Serving Size42g
  • Servings Per Batch32 half of” slices
Amount Per Serving:
  • Calories91
  • Calories from Fat
  • Total Fat2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium152mg
  • Total Carbohydrate11g
  • Dietary Fiber1g
  • Sugars5g
  • Protein4g

* The diet knowledge equipped for this recipe is decided via the ESHA Genesis R&D device program. Substituting any elements might alternate the posted diet knowledge.

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