There are a few things in my freezer that need to be used if I want to make space for the upcoming summer´s ice creams and fresh fruit that will get frozen to use in the winter. Blueberries, peas, tortillas and several doughs which I don´t know really what they are. But that´s another story.
The applesauce was the result of a lot of apples I brought home when I closed my shop. Interesting choice of a recipe since I don´t eat applesauce, don´t have a baby or toddler to feed, and had never made an applesauce bread or muffin before.
But there are more than enough ideas to use both applesauce and blueberries, that´s how we come to this really good blueberry applesauce bread. It´s the kind of not too sweet loaf that appeals to everyone, good as a snack, with a cup of coffee, tea or to give as a gift.
Do you not realize it´s almost that time of the year when we have to start thinking about gifts? So here´s a good one to wrap and give.
BLUEBERRY APPLESAUCE LOAF
from Cakes, by Maida Heatter
1 ½ cups (170g) pecans, toasted
2 cups fresh or frozen blueberries (I used them frozen, directly from the freezer)
2 cups sifted all purpose flour
1 cup sifted whole wheat flour
1 Tbs baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon mace or freshly grated nutmed
¼ cup vegetable oil
1 cup + 2 Tbs sugar
1 cup unsweetened applesauce (I used Smitten Kitchen´s recipe)
2 teaspoons lemon juice
Chop 2/3 cup toasted pecans and reserve. Grind ¾ cup in a food processor or a nut grinder.
Preheat oven to 350º. Butter or spray 2 medium loaf pans. Sprinkle with ground nuts coating evenly.
Remove and reserve 1 Tbs of the flour. Sift remainder white flour, whole wheat flour, baking powder, salt and spice. Reserve.
In a large bowl beat together eggs, oil and 1 cup sugar. Add applesauce and lemon juice and mix well. Add dry ingredients without beating too much.
Mix blueberries with the tablespoon of flour and add to the egg mixture. Add the 2/3 cup chopped pecans and mix. Pour this batter into the prepared pans, smoothing tops. Sprinkle with any remaining ground pecans and 2 Tbs sugar, and arrange whole pieces decoratively on top.
Bake for 45 to 55 minutes, until tester comes out clean. Cool on wire rack for 15 minutes, then unmold and let cool completely.