FANDOM


(print)
m (Robot: Cosmetic changes)
Line 18: Line 18:
   
 
== Directions ==
 
== Directions ==
# Preheat oven to 375°F.
+
# Preheat oven to 375 °F.
 
# Grease bottoms only of 2 loaf pans.
 
# Grease bottoms only of 2 loaf pans.
 
# In a large bowl, beat oil, eggs, plums, and applesauce on low speed.
 
# In a large bowl, beat oil, eggs, plums, and applesauce on low speed.
Line 24: Line 24:
 
# Beat all ingredients on low speed, scraping bowl constantly.
 
# Beat all ingredients on low speed, scraping bowl constantly.
 
# Gently stir in raisins and walnuts. Pour into pans.
 
# Gently stir in raisins and walnuts. Pour into pans.
# Bake at 350°F until wooden pick inserted in center comes out clean, 50 to 60 minutes.
+
# Bake at 350 °F until wooden pick inserted in center comes out clean, 50 to 60 minutes.
 
# Cool 10 minutes. Loosen sides of loaves from pans with knife; remove from pans. Cool completely before slicing.
 
# Cool 10 minutes. Loosen sides of loaves from pans with knife; remove from pans. Cool completely before slicing.
 
# Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
 
# Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Line 30: Line 30:
 
__NOTOC__
 
__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
  +
 
[[Category:Applesauce Recipes]]
 
[[Category:Applesauce Recipes]]
 
[[Category:Dessert loaf Recipes]]
 
[[Category:Dessert loaf Recipes]]

Revision as of 14:45, September 14, 2014

Description

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

  • Can be frozen.

Ingredients

Directions

  1. Preheat oven to 375 °F.
  2. Grease bottoms only of 2 loaf pans.
  3. In a large bowl, beat oil, eggs, plums, and applesauce on low speed.
  4. Gradually add flour, sugar, salt, cinnamon, cloves, and baking powder to applesauce mixture.
  5. Beat all ingredients on low speed, scraping bowl constantly.
  6. Gently stir in raisins and walnuts. Pour into pans.
  7. Bake at 350 °F until wooden pick inserted in center comes out clean, 50 to 60 minutes.
  8. Cool 10 minutes. Loosen sides of loaves from pans with knife; remove from pans. Cool completely before slicing.
  9. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Community content is available under CC-BY-SA unless otherwise noted.