Try this Applesauce Quick Bread recipe
- Carbohydrate 42.7550682510058 g
- Cholesterol 0.988 mg
- Fat 0.497179500015475 g
- Fiber 1.74033252428282 g
- Protein 8.5872257500498 g
- Saturated Fat 0.115057125004306 g
- Serving Size 1 1 Serving (177g)
- Sodium 182.134350000125 mg
- Sugar 41.0147357267229 g
- Trans Fat 0.198279675007251 g
- Calories 206 calories
Step-by-step
- Combine the flour, baking powder, salt, sugar, and cinnamon.
- Stir in the applesauce, egg whites, and milk.
- Pour into a nonstick loaf pan, or a pan lined with a baking pan liner or lightly sprayed with vegetable cooking spray.
- Let stand for 1 hour.
- Preheat oven to 325F.
- Bake bread for 50 minutes or until a wooden pick inserted in the center of the bread comes out dry.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool.
A dense yet tender crumb defines properly executed quick breads, relying entirely on chemical leaveners rather than yeast development. Quick breads emerged in American domestic kitchens during the nineteenth century, popularized by the commercial availability of baking powder as a shelf-stable alternative to biological fermentation. Understanding how moisture interacts with flour proteins determines whether the final loaf is moist or rubbery.
Hydration and Leavening Mechanics
Blending wet and dry ingredients initiates gluten formation instantly upon contact with liquid. Mixing must stop the moment no dry flour pockets remain, because overworking the batter develops tough gluten strands that ruin the soft interior. Letting the shaped loaf stand for 1 hour before baking allows the chemical leaveners to react fully with ambient moisture, producing microscopic carbon dioxide bubbles that expand evenly inside the crumb structure during the thermal transfer phase.Thermal Control and Doneness Cues
Preheating the oven to 325 degrees Fahrenheit ensures a steady rise without scorching the exterior before the center cooks through. Baking proceeds for 50 minutes, during which starches gelatinize and proteins coagulate to lock the bread into a permanent shape. Piercing the geometric center with a wooden pick provides the definitive doneness cue; when it emerges entirely dry without clinging crumbs, the internal matrix is fully set. Allowing the loaf to rest undisturbed in the pan for 10 minutes permits internal steam pressure to subside safely before transfer to a wire rack.
