What can I do with your jam,preserve or marmalade beside spread it on toast?

The nut (hazelnuts) bread with applesauce variation
The nut (hazelnuts) bread with the applesauce variation

applesaucenutbreadI 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.

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Quilter,teacher,canning wacko and farmer.