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Oatmeal Applesauce Raisin Cranberry Bread

Updated on November 14, 2011

Hearty Winter Bread~

I love this time of year. The geese are migrating into our area in droves and the beautiful sounds they make as they call to each other and glide into the surrounding ponds is breath-taking. There is still color here and there dotting the slopes and hillsides, but most the of the fiery reds and oranges have flown away in the wind as the autumn rains have come. Why am I always so much hungrier at this time of year? I am so busy working in the garden all summer, I scarcely remember to eat, but now all I can think about is baking bread and conjuring up home made soups and stews to have for dinner.
One of my very favorite breads that I have tailored over the years to become somewhat healthy and that my family enjoys is Oatmeal Applesauce Raisin Cranberry Bread. I usually make four loaves at a time. Traditional loaf pans work nicely, but several years ago I found extra long skinny loaf pans at Ikea that make slicing even easier and fit perfectly on any platter. You can get so many more slices out of these long thin loaf pans. When I freeze the bread I immediately put aluminum foil over them when they come out of the oven, sealing it along the edges so that the moisture stays in while the bread is cooling. There is nothing worse than thawing a loaf only to find that it is dry. After the bread has cooled, I remove it from the pans and wrap it in plastic wrap of some type. If I intend to leave it in the freezer for more than a week, I add an additional layer of aluminum foil to keep it from becoming frosty.   Here is my recipe for my very favorite bread.


  • 1 C Applesauce (unsweetened)
  • 1/2 C brown sugar
  • 1/2 C oil
  • 2 eggs (3 if they are tiny)
  • 1 t baking soda
  • 1 t baking powder
  • 1 t cinnamon Mix these ingredients together and then add~
  • 1/2 C raisins & 1/2 C craisins (I love to use fresh cranberries chopped)
  • 1 l/4 C whole wheat flour
  • 2 C Old Fashioned Oats

Blend ingredients together well making certain the whole wheat flour is folded in completely. Then bake at 350* in 2 greased or sprayed bread pans for 45 mins to 1 hour. If you are using traditional bread pans it takes one hour. The long thinner pans take about 45 minutes. Check while baking to make certain the fruit is not getting too brown. You will know that the bread is done when you push on the middle and it springs back. I hope this will be a family favorite at your house soon!


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    • SherrieAnne profile image

      SherrieAnne 5 years ago

      ThelmaC ~ I hope you thoroughly enjoy it! Thanks for reading!

    • ThelmaC profile image

      Thelma Raker Coffone 5 years ago from Blue Ridge Mountains, USA

      SherrieAnne thanks for sharing this recipe. It sounds delicious. I look forward to following you on hubpages!


    • SherrieAnne profile image

      SherrieAnne 6 years ago

      Hope you'll enjoy this fruity recipe. I appreciate so much your positive vote. Let me know after you've tasted it what you think dinkan53!

    • dinkan53 profile image

      dinkan53 6 years ago from India

      Had once oatmeal pumpkin bread, here it is with APPLESAUCE RAISIN and CRANBERRY. This one will be three times tastier and will try in weekends. Bookmarking, voting up and useful.