| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Not, Sent |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Applesauce |
| 1/3 |
c |
Shortening |
| 2 |
|
Eggs |
| 1/3 |
c |
Water |
| 1 1/4 |
c |
Sugar |
| 1 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Baking cocoa |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 1 |
c |
Semisweet chocolate chips |
| 1/3 |
c |
Walnuts; chopped |
| 1/2 |
c |
Confectioner's sugar |
| 2 |
tb |
Milk |
| 1/4 |
ts |
Vanilla |
| 1 |
pn |
Salt |
INSTRUCTIONS
GLAZE
In a mixing bowl, combine applesauce, shortening, eggs, water and sugar;
beat on low speed for 30 seconds. Combine dry ingredients; add to
applesauce mixture. Beat on low for 30 seconds. Beat on high for 2 1/2
minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts.
Pour into a greased and floured 9-in.x5-in.x3-in. loaf pan. Bake at 350 for
60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
Combine glaze ingredients; drizzle over bread.
Jenni's tip: Put a foil tent over the pan about halfway through baking to
keep the top from burning.
Recipe by: Taste Of Home - February/March 1997
Posted to Bakery-Shoppe Digest V1 #203 by miller@micro.ti.com (Jenni
Miller) on Aug 27, 97
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