Eggless Applesauce - Oatmeal Bread

This applesauce based bread is one delicious, moist and flavor filled one that can be served as a breakfast or brunch item or even as a dessert if you ask me. Even after cutting the sugar by half from the original recipe, this quick bread tastes really awesome and is filled with the goodness of oats, wheat, apple, dry fruits and nuts. I got to clear one more bookmarked recipe from KAF with this bread and it was rich and yummy even after making substitutions and omissions to suit my preferences. 

Ingredients:
2 flax eggs*
1 cup unbleached all purpose flour
1/2 cup whole white wheat flour
1/2 tsp. salt 
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. ground cinnamon*
1/2 tsp. allspice
1/2 cup sugar*
1/2 cup vegetable oil
1.5 tsp. vanilla or boiled cider
1/2 cup rolled oats
1 cup unsweetened apple sauce* 
1/2 cup chopped walnuts*

* The changes I made:
I substituted eggs with flax eggs. 
The original recipe used a cup of sugar. I used half of it and it was still perfectly on the sweet side.
I substituted all purpose flour for wheat flour.
The original recipe has 1.5 tsp. ground cinnamon and 1/4 tsp. nutmeg as well which I left out.
I used homemade applesauce that was prepared with about 3 apples and increased it's quantity from 3/4 to 1 cup.
I added  sweetened dried cranberries and raisins along with walnuts.


Directions:
* Preheat the oven to 350 deg F. Lightly grease a 9 by 5 inch loaf pan. (The specified loaf pan is bigger for this bread and the loaf filled about 2/3rd of the pan.)
* Combine 2 tbsp. flaxmeal and 6 tbsp. warm water in a mixing bowl and keep it aside for about five minutes. Then add sugar, oil and vanilla to the flax eggs and mix well.
* Combine flours, salt, baking soda, baking powder. cinnamon, all spice, and nutmeg (if using) in another bowl. 
* Add the dry ingredients to the wet ingredients. Mix in the rolled oats, applesauce and walnuts. 
* Pour the mixture into the prepared pan and bake it until a toothpick inserted at the center comes out clean, about 55 to 60 minutes.
* Remove the bread from the oven and let cool.
* The bread can be stored well wrapped at room temperature for few days or can be frozen for later use.

It goes to Bakeathon  and Blogging Marathon events.


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