 |  |  |
 |  just the butter & brown Splenda |  |  |
Made from scratch with applesauce (homemade or store-bought) and brown sugar (or brown Splenda) ~ either vanilla or caramel extract and a packet of APPLE CIDER mix. You can sprinkle powdered sugar on top when it cools ~or~ sprinkles and/or Sparkling Sugar (but put those on about 10 minutes before it's done baking)
APPLE CIDER APPLESAUCE BREAD * sugar or sugar-free
1-1/3 cups all-purpose flour………………..2 tsp. cinnamon
2 tsp. baking powder………………………..1 large egg
1 stick (8 TB) unsalted butter, room temp.
2 tsp. cinnamon
1 packet apple cider mix (regular or sugar-free)
1 cup dark brown sugar (or 1/2 cup brown Splenda blend whisk w/1/4 cup cornstarch)
1/2 tsp. baking soda (ONLY if using Splenda)
1 cup applesauce (store-bought or homemade ~ unsweetened for sugar-free)
1/2 tsp. salt…………………………………….1 tsp. vanilla or 1/2 tsp. caramel extract
Powdered sugar (for sprinkling) ~or~ sprinkles ~or~ Sparkling Sugar
***
Preheat oven to 350 F. Generously spray a 9” or 2 mini (5”) loaf pan(s) with non-stick baking spray (containing flour) and set aside.
Cream butter and sugar/Splenda in your mixing bowl until well combined. Add egg and mix until combined. Then beat in the baking powder, salt, extract, apple cider mix and baking soda (if using) until combined.
Gradually add about half of the flour (on low speed); then add the applesauce and beat until combined. Gradually mix in remaining flour; stop & scrape down the sides. Turn up the speed and beat another 30 seconds or so until well combined.
Spread in prepared pan(s) and bake about 35-45 minutes (check the mini-loaves about 30 minutes), or until a toothpick comes out clean. Let cool on a rack and sprinkle with powdered sugar before slicing. UNLESS you want sprinkles or Sparkling Sugar on top! ~ then sprinkle those on when you check on the bread about 5-10 minutes before it should be done (so it sticks to bread)
SUGAR-FREE POWDERED SUGAR: Whisk or sift together 1/2 cup regular white Splenda with 1/2 cup cornstarch. I keep this in a shaker jar in my pantry (in a small zip-top plastic baggie).
Note: For some reason, this 9" loaf pan is wider than my others, so it's not as tall as it would be in another pan. Also, sugar-free doesn't rise as high as "with sugar".
APPLE CIDER APPLESAUCE BREAD * sugar or sugar-free
1-1/3 cups all-purpose flour………………..2 tsp. cinnamon
2 tsp. baking powder………………………..1 large egg
1 stick (8 TB) unsalted butter, room temp.
2 tsp. cinnamon
1 packet apple cider mix (regular or sugar-free)
1 cup dark brown sugar (or 1/2 cup brown Splenda blend whisk w/1/4 cup cornstarch)
1/2 tsp. baking soda (ONLY if using Splenda)
1 cup applesauce (store-bought or homemade ~ unsweetened for sugar-free)
1/2 tsp. salt…………………………………….1 tsp. vanilla or 1/2 tsp. caramel extract
Powdered sugar (for sprinkling) ~or~ sprinkles ~or~ Sparkling Sugar
***
Preheat oven to 350 F. Generously spray a 9” or 2 mini (5”) loaf pan(s) with non-stick baking spray (containing flour) and set aside.
Cream butter and sugar/Splenda in your mixing bowl until well combined. Add egg and mix until combined. Then beat in the baking powder, salt, extract, apple cider mix and baking soda (if using) until combined.
Gradually add about half of the flour (on low speed); then add the applesauce and beat until combined. Gradually mix in remaining flour; stop & scrape down the sides. Turn up the speed and beat another 30 seconds or so until well combined.
Spread in prepared pan(s) and bake about 35-45 minutes (check the mini-loaves about 30 minutes), or until a toothpick comes out clean. Let cool on a rack and sprinkle with powdered sugar before slicing. UNLESS you want sprinkles or Sparkling Sugar on top! ~ then sprinkle those on when you check on the bread about 5-10 minutes before it should be done (so it sticks to bread)
SUGAR-FREE POWDERED SUGAR: Whisk or sift together 1/2 cup regular white Splenda with 1/2 cup cornstarch. I keep this in a shaker jar in my pantry (in a small zip-top plastic baggie).
Note: For some reason, this 9" loaf pan is wider than my others, so it's not as tall as it would be in another pan. Also, sugar-free doesn't rise as high as "with sugar".
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