At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
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Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Friday, June 22, 2012

Apple Cinnamon Bread (Soy, Fish, Egg and Nut-Free)

This is original to me.  I modified my recipe for Banana Bread and came up with this and was very pleased with the results!  I hope you enjoy it!

Please note that this recipe is only soy-free if you use all soy-free ingredients and is fish, egg and nut-free (as long as you don't add any).

Apple Cinnamon Bread

½ Cup Salted, Full-Fat Butter

1 Cup White Sugar

1 ½ Cups Flour
(I recommend using a whole wheat flour such as King Arthur brand)
(make sure you checked the labels to ensure that it is soy-free)

1 Teaspoon Baking Soda

½ - 1 Teaspoon Salt

1/2 to 1 teaspoon cinnamon

1 Cup unsweetened applesauce (I recommend Mott's)

  1. Preheat oven to 325oF.
  2. Grease 8x4 inch loaf pan. 
  3. In a large bowl, cream butter and sugar.
  4. Add flour, baking soda, salt and cinnamon.  Mix well.
  5. Blend in apple sauce. (I like to use a potato masher.)
  6. Pour into prepared pan.
  7. Bake for 60 minutes or until a knife inserted into the center comes out clean.
If you want to add walnuts, feel free, but I don't (my family doesn't like them).  Raisins and/or dried cranberries would also be a nice addition if you wanted to experiment. :)  I would recommend keeping the amount of mix-ins to no more than 1 Cup, though.

On a side note, the amount of salt and cinnamon is based on personal preference.  I find that 1/2 teaspoon of salt is plenty.  I enjoy the flavor of cinnamon, so I use the full teaspoon.  If you do not, use the 1/2 teaspoon or leave it out entirely.

(This recipe was originally posted on my original site, Natural and Free.)

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