1 1/4 cups applesauce
1 cup white sugar
1/2 cup vegetable oil
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup orange juice
Zest from 1 orange
2 Tablespoons melted butter
2 Tablespoons hot water
1 cup chopped cranberries
1 cup chopped pecans (or walnuts)
In a large mixing bowl combine flour, baking powder, soda, salt, and sugar and set aside.
In a medium bowl mix beaten egg with orange juice, orange zest, butter and hot water. Be sure to pour the hot water in slowly as you mix so you do not cook the eggs.
Fold the flour mixture with the egg mixture until well blended. DO NOT BEAT. Gently fold in cranberries and nuts.
Spoon into a greased 9”x6” bread pan or greased muffin cups.
Bake at 325 degrees for 60 minutes for the loaf and 30-35 minutes for the muffins; test center with a toothpick before removing.
Allow the bread to cool for 15 minutes before removing from pan.
Preheat oven to 350°F. In a 9×13 inch cake pan or casserole dish, pour in the melted butter. Sprinkle the one cup of the pecans over the butter. Sprinkle half of the brown sugar on top of the pecans, the spread the cake mix evenly on top of the sugar. Sprinkle the remaining brown sugar on top and add remaining pecans. Carefully pour the hot water over the mixture; do not stir.
Bake for 30-35 minutes or until golden brown. Serve warm with ice cream.