1/2 c Margarine or butter;
-softened
1 c Sugar
2 Eggs
1 c Apple Sauce
2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Fresh or frozen blueberries;
-or twice that amount, to
-taste
Heat oven to 350F. Grease and flour 9×5-inch loaf pan.
In large bowl, beat margarine, sugar and eggs until light and fluffy. Stir
in apple sauce. Add flour, baking powder, baking soda and salt, stirring
just until moistened. Fold in blueberries.
Spread into prepared pan. Bake at 350F for 55 to 60 minutes or until
toothpick inserted in center comes out clean.
Remove pan to wire rack to cool 10 minutes. Remove from pan and cool
completely.
VARIATIONS * For Apple-Raisin Bread, substitute 1 cup raisins for
blueberries. * For Apple-Nut Bread, substitute 1 cup chopped nuts for
blueberries.
Notes: Pantry: Mott’s Regular Apple Sauce. Apple sauce and blueberries
combine for a moist, flavorful, quick bread.
Hanneman/Buster 1998-Apr
Yields
12 Servings
