The nut (hazelnuts) bread with the applesauce variation

I found this recipe in “A World of Breads” cookbook written by:Dolores Casella  in 1966- the recipe comes from the 3rd printing August 1970. I had an overabundance of apple sauce and preserve samples in my fridge  and they were still good, but I wasn’t going to be eating all of them anytime soon. So I was looking for a recipe that I could use both the applesauce and preserves . I am making 2 batches of nut bread, one with the applesauce and one with the preserves. Once they are baked I will keep one loaf out and pack the other loaves (once they are cooled) in the freezer for later use!

Basic Nut Bread (I have included 2 of the 9 variations)

1 1/2- 2cups sugar(white,brown) -1/2 cup melted or soft butter – 1 3/4 cups milk- 2 large eggs,beaten stir until well blended

1  tsp salt-5 cups flour-2 tbs baking powder-2 cups chopped nuts-stir the first 3 ingredients add the nuts and stir till they are well coated.

Stir the dry into the dry ingredients until they are thoroughly moistened. Pour the batter into 2 well buttered load pans(or non stick) and let stand for 20 minutes. Bake at  350 degrees in oven until browned and done,about 1 hour. Test to see if it is done before turning off the oven. Note: if you use King Arthur unbleached flour you may find you need to add more liquid.

Jam or Marmalade Nut Bread variation: add 3/4 cup of any jam,preserve or Marmalade to the basic recipe above.Note: I warmed the jam in the microwave to help it to mix better with the wet ingredients

Applesauce Nut Bread variation: replace milk with applesauce. If the batter is too thick, thin with 1 0r 2 eggs. Add 1 tsp cinnamon and use half brown and half white sugar.