For those who like (or need) to eat breakfast on the go, this is a great option. Be warned, though, that this cooks at a low temperature for 2 hours, then it really needs to sit for a good day before you slice it (which is not included in the prep time) but it is absolutely awesome with coffee, tea, or milk. You can make this when you have the time and freeze it by the slab (I meant slice) for quick thawing.
- 1 cup shortening
- 1 1⁄2 cups brown sugar, firmly packed
- 4 eggs
- 2 1⁄2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 2 teaspoons cinnamon
- 3⁄4 teaspoon ground cloves
- 3⁄4 teaspoon nutmeg
- 2 cups sweetened applesauce
- 1 1⁄2 cups uncooked oats (quick or old-fashioned)
- 1 cup raisins
- 1 cup finely chopped pitted dates
- 1 cup coarsely chopped nuts (your choice, but I prefer walnuts)
- Preheat oven to 275 degrees.
- Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition.
- Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats.
- Combine remaining 1/2 cup flour with raisins, dates, and nuts; stir to coat fruits and nuts evenly with flour. Stir into batter.
- Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Set a pan of hot water in the bottom of oven before adding loaves.
- Bake loaves for 2 hours. Loosen edges; cool on wire rack about.
- 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread.
- in plastic and store one day before slicing.
We really enjoyed this for breakfast this morning. It felt like we were having dessert. I really like the nice, moist, soft texture. And what a great flavor! I sprinkled ours with powdered sugar but it was just fine without anything on top. I made just a few small changes: I added 1/2 tsp almond extract, substituted chopped prunes for the dates and skipped the nuts because my little one doesn't care for the texture of nuts in her food. I was a little skeptical about baking them for 2 hrs and also wondered if they would overflow since the pans were about 2/3 or so full but at exactly 2 hours, I pulled them out and they were perfectly. They didn't overflow either. They puffed up nicely and they stayed that way, too- no shrinking back like some recipes do. Thanks for posting this one! Made for 123 tag game.
it was easy to make up i did one loaf just put my bread pan in my casserole dish perfect set timer didnt have to worry tastes great not to sweet i will make again