| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Brandname | 18 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Margarine or butter; softened |
| 2 | Eggs | |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Chunky Apple Sauce |
| 1 | ts | Vanilla |
| 2 | tb | Margarine or butter |
| 2 | tb | Sugar |
| 2 | tb | Flour |
| 1 | ts | Cinnamon |
INSTRUCTIONS
BREAD TOPPING Heat oven to 350F. Grease bottoms only of three 6x3 1/2-inch loaf pans. In large bowl, beat sugar and margarine until light and fluffy. Add eggs; beat well. Combine flour, baking powder, baking soda and salt. Stir in flour mixture, apple sauce and vanilla just until combined. Spread batter in prepared pans. In small bowl, combine all topping ingredients. Sprinkle over batter. Bake at 350F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Yields 3 mini-loaves. Notes: Pantry: Mott's Chunky Apple Sauce. A streusel topping gives an added touch of sweetness to these miniature loaves. They are an ideal size for singles or smaller families. >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998
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