1 & ⅓ cup applesauce [preferably plain, unsweetened]
1 & ¾ cup all purpose flour
1 & ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ cup raisins ½ cup toasted, chopped walnuts
Preheat the oven to 370º and generously butter a 9 x 5 bread pan. It's a good idea to cut a piece of parchment paper to fit the pan sideways, and once it's pressed in the bottom of the pan, butter that too.
In a large bowl, stir the coconut oil and sugars until well blended.
Add the eggs, one at a time, and beat very well - you can use a hand mixer for this recipe, but I just use a wooden spoon.
Mix in the vanilla and applesauce.
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and whisk until uniformly combined.
Mix the dry ingredients into the wet mixture, until well combined.
Stir in the raisins and nuts.
Spread the batter evenly in the prepared pan and place on the center rack of the preheated oven.
Bake for 70 to 80 minutes, until a toothpick inserted near the center comes out entirely clean. Any crumbs at all will mean the bread is underbaked. Turn the pan a few times during baking, and if the top gets too brown, cover loosely with foil.
Place the pan on a cooling rack for 5 minutes, then loosen the sides with a butter knife or offset spatula, remove the bread from the pan, and cool to room temperature on the rack.
Slice and serve with butter, applesauce or a sprinkle of powdered sugar. This is really good toasted and buttered.
Store leftovers tightly wrapped - if keeping more than two days, it's a good idea to refrigerate it, and bring back to room temperature for serving.
Recipe by The Creekside Cook at http://thecreeksidecook.com/applesauce-quick-bread/