Friday, March 22, 2013

Whole Wheat Applesauce Bread

Inertia - A property of matter by which it continues in its existing state of rest or uniform motion in a straight line, unless that state is...
This post is being written just to come out of my state of inertia regarding blogging. I am one of those who get saturated (read bored) with something pretty easily. I start off with something, go deep into it and after a while, I lose interest. That did happen to me with respect to blogging. Person who used to blog 4 and even 5 times a week, who used to spend time and submit pictures to these food photography sites lost interest. Reason, lack of motivation. I found something else that is interesting at the moment. Fiction reading and writing. You might ask why not stop it if you don't have any interest. I will tell you all a secret. I cannot justify having so many props and stuff that I bought for blogging. Either I have to get rid of them (which is very hard since I spent a lot of money and time on them) or keep blogging. Do you think it is a ridiculous reason for blogging, I think so too.

Let's come to this recipe. I made it as a snack for the kids. Not very fattening and not too sugary either. You can use any spice you want in place of plain cinnamon.
One Year Back -  Carrot Ricotta Halwa/Pudding
Two Years Back -  Apricot Orange Bread, Mango Chiffon Cake, Portuguese Sweet Bread
Three Years Back - Iyengar Bakery Toast/Indian Bruschetta
Whole Wheat flour - 1  1/2 cups
Sugar - 1/4 cup
Honey - 1/4 cup
Applesauce - 1 cup (I used the sweetened one. If using unsweetened, increase sugar to 1/2 cup)
Oil - 1/4 cup
Eggs - 2 large or 2 flax eggs
Salt - 1/2 tsp
Cinnamon - 1 tsp
Baking Soda - 1 tsp
Baking powder - 1 tsp

Preheat the oven to 350 F. Spray a 9 X 5 or a 8 X 4  loaf pan with vegetable oil spray. I used 3 mini loaf pans. In a bowl, combine together flour, salt, cinnamon, baking soda and baking powder. In another bowl, beat together sugar, oil, eggs or flax eggs. When the mixture is well mixed, add applesauce, honey and stir. Dump the dry ingredients to the wet and stir gently to combine. Pour into the prepared pan and bake for 45 - 50 minutes in case of the larger pan and 30 - 35 minutes in case of mini loaves or until a toothpick inserted in the center comes out clean.
Cool on the wire rack and remove from the pan to cool completely after 10 minutes. Slice when completely cool.

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  1. Love the deep color!!! and happy to see you come back... welcome again!!!
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

  2. Delicious and so irresistible...

  3. Hi Champa, how are you? I am here after a long time, was out of blogging for almost a year. Great bread. What do you think an average slice will be in terms of calories?

    1. Hi Priya,
      Because you asked this question once before, I made a post how to do it separately. Check it out when you get time.

  4. Fantastic bread,looks super moist and beautiful.

  5. Hey welcome back Champa! Note that once you start moving, that is also inertia and is difficult to stop :) Keep going with the posts.... love to read your recipes and try them out :)


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