Ingredients
1 2/3 cup all-purpose flour
3/4 cup sugar
1/3 cup hershey's cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground cinnnamon
1 dash ground nutmeg
1/2 cup shortening
2 eggs
1 cup applesauce
1/2 cup chopped pecans
1 vanilla glaze (recipe follows)
Directions
Heat oven to 350 F. Grease bottom only of 9x5x3-inch loaf pan. In
large mixer bowl, stir together flour, sugar, cocoa, baking powder,
baking soda, salt, cinnamon and nutmeg. Add shortening, eggs and
applesauce; beat just until blended. Stir in pecans. Spoon mixture
into prepared pan. Bake 50 to 55 minutes or until wooden pick
inserted in center comes out clean. Cool 15 minutes; remove from pan
to wire rack. Cool completely. Prepare VANILLA GLAZE; drizzle over
bread. 1 loaf (14 servings).
VANILLA GLAZE: In small bowl, stir together 1/2 cup powdered sugar
and 3 to 4 teaspoons milk. About 1/4 cup glaze.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
Servings: 1 loaf
Cocoa Applesauce Bread Recipe brought to you by Recipe Ideas
Categories: Applesauce; Beverages; Bread; Breads; Fruit
The History of Recipes
We are able to track the history of meal recipes back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these early cook books were just simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move on, there are a couple of recipe books dating from the 14th Century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the upper classes of that time. During the following few hundred years, the wealthy families of the West competed to serve the most exotic banquets, and as a consequence, cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes of the day. The arrival of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cocoa Applesauce Bread recipe.
