Peanut Butter Applesauce Bread Recipes

Steps:

• Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.

Steps:

• Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
• Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans.
• Bake for 80 minutes. Cool on wire racks.

Steps:

• Whisk the flour, baking powder, baking soda, cinnamon, and salt together and set aside.
• With an electric mixer, beat the sugar, peanut butter, and butter in a large bowl until light and creamy, about 2 minutes.
• Beat in the egg until smooth. Beat in the applesauce and vanilla. Add the prepared flour mixture and stir just until moist and there are no traces of flour visible. It may be a bit grainy.
• Spoon into a greased 9x5-inch loaf pan and bake at 350 degrees until a toothpick inserted into the middle of the loaf comes out with just a few crumbs clinging to it, about 55 minutes.
• Cool on a wire rack for 10 min, then turn loaf out nto rack and cool til room temp, about an hour.
• Store at room temp for 4 days or wrap and freeze for up to 3 months.

Steps:

• Preheat oven to 350°F.
• Cream butter, peanut butter and sugar.
• Add egg and beat well.
• Sift dry ingredients together and add them alternately with applesauce.
• Stir until smooth.
• Line a 8x8x2" pan with wax paper.
• Pour batter into pan. Bake about 40 minutes or until done.
• Allow to cool for 5-10 minutes then turn cake out onto a cooling rack. Peel off wax paper.

Steps:

• Preheat oven to 350.
• Grease and flour 2 9x5 loaf pans.
• Mix all ingredients together in a bowl. Pour into pans.
• Bake 1 hour 20 minutes.
• Cool on wire racks.

Steps:

• Preheat oven to 350 degrees; grease and flour an 8 by 4 by 3-inch pan.
• Cream butter and brown sugar; add the remaining ingredients; EXCEPT the raisins and nuts; Mix well until blended.
• Stir in raisins and nuts; pour into loaf pan; bake 60 to 65 minutes, or until toothpick comes out clean., Enjoy.

Steps:

• Smooth method - Blender or electric hand mixer: blend together with any options till smooth.
• Chunky Style method - using a wooden spoon, mix gently, then mix in any options.
• Cover and refrigerate any unused portions.

Steps:

• In a large bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Stir into creamed mixture just until moistened. Fold in raisins and nuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
• Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
• Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
• Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
• Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
• Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.