Richard Perry's Strawberry-Applesauce Bread
31/2 cups cake flour, such as Swan's Down
2 cups sugar
3/4 tablespoon salt
3/4 tablespoon baking soda
3/4 tablespoon baking powder
1/2 tablespoon cinnamon
1/4 tablespoon ground cloves
11/2 cups applesauce
1/2 cup puréed fresh strawberries
3/4 cup raisins
Generously grease and flour three standard-size loaf pans. Preheat oven to 350 degrees. In a small bowl, sift together the dry ingredients. In a large mixing bowl, lightly beat eggs. Mix in applesauce and strawberries. Add dry ingredients to the applesauce mixture in several additions, just until combined thoroughly; do not over-mix. Fold in raisins with the last addition. Spread batter evenly into prepared pans (they should be a little over half full) and bake for about 50 minutes. Rotate the pans in the oven halfway through cooking to ensure even baking. Bread is done when a tester inserted in the center comes out clean and bread begins to pull away from the sides of the pans. Place the pans on a rack to cool. After 10 minutes, turn the bread out onto racks to cool completely. Wrapped in plastic, bread will keep several days at room temperature. Bread may be frozen for up to three months.
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