Cocoa Applesauce Bread Recipe


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

It is quite feasible to trace the history of recipes far back into ancient history, in truth as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient records were just primitive hieroglyphic instructions for preparing food.

Fascinatingly, the oldest recipe found, according to experts are some stone tablets in the Sumerian language 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 making people feel blissful and exhilarated.

During the time of the Roman Empire a roman called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also informs us how the early Romans made use of many herbs, including some that we all recognise such as bay, fennel and asafoetida.

As our culinary historical trip moves on a few more years there were a couple of cookery books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are not about the spicy food that is popular today, but instead accounts of the types of food served to the nobility of the time.

In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as coriander, basil and rosemary. These new spices and herbs prompted an increase in manuscripts on cookery, many of which are now in private libraries.

By the arrival of the 20th century, cookery publications were highly popular mostly due to increased literacy, more free time and disposable income.

Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them.

And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading.

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We hope you enjoy this Cocoa Applesauce Bread recipe.

 


Cocoa Applesauce Bread Recipe, one of many tasty recipes brought to you by Recipes Ideas




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