Applesauce Bread

This cake-like bread tastes wonderful with butter!

The same recipe works for Banana Bread: Simply substitute the applesauce for banana (you will need two medium sized ones), and omit the cinnamon from the dry ingredients.

Applesauce Bread


  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 cup of apple sauce or mashed banana
  • 1/3 cup  milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup chopped nuts, if desired.  If omitting, add 1/4 cup more flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon (omit if making banana bread)



Heat oven to 350ºF.  Grease BOTTOM ONLY of a 9×5″ or 8×4″ loaf pan.

In a large bowl, beat butter until fluffy.  Beat in eggs; add applesauce (or banana), milk and vanilla.  Blend.

In a small bowl, combine the dry ingredients (flour, nuts if using, salt, baking soda, cinnamon) and mix well.

Add dry ingredient mixture to wet ingredient mixture and stir until just mixed.

Pour into greased pan and bake for 50 – 60 min.  The bread is done if an inserted toothpick comes out clean.

Let cool in the pan for about 5 minutes, then remove from pan and let cool completely.

For storage, wrap tightly and keep in the fridge.

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The texture and look of all breads is determined by the flour you use. For this bread as for most everything we bake, I used freshly ground wheat flour. If you use all purpose flour, your applesauce bread will look a lot lighter than ours.

Good Ol’ Apple Pie

Peaches in the Summertime, Apples in the Fall…  Well, it’s fall.  Or just about.

We got some apples from our ancient apple tree in the back yard.  Time to make pie!  Make the crust first and let it chill in the fridge while getting the filling ready.

Good Ol’ Apple Pie

Make a crust, for example this one:

Lard Pie Crust for Covered Pies


  • 3 cups flour
  • pinch of salt
  • 1 cup lard
  • 6-8 tbsp cold water
  • before baking: 1 beaten egg white to baste the top, additional sugar if desired


Combine flour and salt in a bowl.  Cut in the lard until it resembled coarse crumbs.  I do that with a fork.  Sprinkle in water a tbsp at a time until the pastry hold together.  Shape into a ball and chill for 30 minutes in the fridge.

Now it is time to prepare the filling.

Apple Pie Filling


  • 2/3 cups sugar
  • 1/8 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 5 cups of apples, peeled, cored, thinly sliced


Mix sugar, salt and spices in a small bowl or mason jar.  Pour HALF of the sugar mixture over the apples and mix well to coat the apples.

Preheat the oven to 350ºF.

Roll out 1/2 the dough about 1/8 inches thick; line 9 inch pie pan.

Sprinkle (most of) the REMAINING HALF of the sugar mixture on the bottom of the pie crust; if you want some of the mixture sprinkled on top of the pie before baking, keep a few tablespoons for this purposes.  Add coated apples.

Roll out the second half of the dough 1/8 inches thick and cover the pie.  Flute rim to press crusts together, cut slits into the top, maybe in the shape of an apple.

Brush the top with beaten egg white and sprinkle more sugar, if desired, preferably with what’s left of the sugar-cinnamon mixture.

Bake for 45 – 50 minutes until the crust is golden brown and the filling is done.

Serve at room temperature or cold, with whipped cream, vanilla ice cream, whipped topping or sharp cheddar cheese on top!

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