I've had this fruity loaf in my recipe collection since 1975. I tweak it with spices and candied fruit, depending on the season. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 2 large eggs, room temperature
- 1-1/4 cups unsweetened applesauce
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 tablespoon grated orange zest
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped candied citron
Directions
- Preheat oven to 350°. In a large bowl, whisk 2 cups flour, baking powder, salt, spices and baking soda. In another bowl, whisk eggs, applesauce, sugars, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. In a small bowl, toss cranberries and candied citron with remaining flour; fold into batter.
- Transfer to 2 greased 8x4-in. loaf pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
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