Unusual Applesauce Walnut Bread

  • The original apple bread directions call for baking until "golden brown." Unusual Applesauce Walnut Bread has a slightly darker hue when done, due to the dextrose.

    The original apple bread directions call for baking until "golden brown." Unusual Applesauce Walnut Bread has a slightly darker hue when done, due to the dextrose. Courtesy of Don Mauer

  • Use a stand mixer to incorporate the ingredients for Unusual Applesauce Walnut Bread.

    Use a stand mixer to incorporate the ingredients for Unusual Applesauce Walnut Bread. Courtesy of Don Mauer

  • Dextrose from NOW Foods.

    Dextrose from NOW Foods. Courtesy of Don Mauer

 
Posted10/31/2018 6:00 AM

4 large eggs, at room temperature

2¼ cups (450 grams) non-GMO dextrose

 

3 cups (680 grams) unsweetened, unflavored organic applesauce at room temperature

2 sticks (8 ounces) unsalted butter, melted and slightly cooled

3 cups (405 grams) all-purpose organic flour

1 tablespoon baking soda

1 teaspoon kosher salt

½ teaspoon ground cinnamon

2 cups (250 grams) walnuts, lightly toasted and chopped (see note)

Place oven rack in the center position and begin heating the oven to 350 degrees. Heavily butter the interior sides and bottom (especially the bottom) of 2 loaf pans. Set aside.

Add the eggs and dextrose to a stand mixer's bowl and, using the paddle attachment, beat at medium-high speed until the mixture thickens and turns a light yellow about 3 minutes.

While mixing the egg/dextrose mixture add the flour, baking soda, salt, and cinnamon to a medium-large bowl and, using a wire whisk, stir and mix until well combined. Set aside.

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After the egg mixture is combined, add applesauce and beat on medium speed until combined. Then add melted butter and beat well, scraping down the sides of the bowl, until combined. Reduce mixer's speed to low and add the flour mixture one cup at a time; mixing each addition until just combined. Remove the bowl from the stand and add and stir in the nuts; mixing well until combined.

Evenly divide the batter between the prepared loaf pans. Bake one hour; until dark golden brown and firm in the center (a toothpick inserted in the center will come out clean). Remove from the oven, place on a wire rack and cool in the pans for 5 minutes, then remove from the pans and cool completely on a wire rack.

Each loaf serves 15.

Note: Spread whole walnuts on a baking sheet and place in a 350-degree oven for 8-10 minutes, using a spatula to occasionally toss them around. Remove from the oven and cool before chopping.

Nutrition values per serving: 237 calories(45.7 percent from fat), 12.3 g fat(4.6 g saturated fat), 28.2 g carbohydrates, 15.8 g sugars, 1.3 g fiber, 3.6 g protein, 44 mg cholesterol, 200 mg sodium.

Don Mauer

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