Recently I shared one of my favorite quick bread recipes and today I want to share another one with you. This is adapted from an old Betty Crocker’s Bisquick Cookbook called ‘Folk Breads, U.S.A.’. It makes a very moist loaf and is good for gift giving, after dinner, or a snack. According to the cookbook, this is an old New England bread, dating back to Colonial days.

Here is the original ingredient list:
2 1/2 cups Bisquick baking mix
1/3 cup sugar
1/4 cup butter, softened
2 eggs
1 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup raisins
1 tablespoon olive oil

These are my adjustments to the recipe:
Use all purpose flour and whole wheat flour instead of Bisquick. I use 2 cups AP flour and ½ cup of whole wheat flour. You will need to add 1/4 tsp salt, 2 1/2 tsp baking soda, and 1/4 tsp baking powder.
Add 2 tablespoons of wheat bran. You could use oat bran instead to add a bit of a nutty taste.
Substitute brown sugar for white sugar. Don’t use honey or molasses – too much moisture!
After you pour the batter into the loaf pan, sprinkle oat bran on top.

Heat oven to 350 degrees (I use a glass loaf pan, so I cook mine at 325 degrees). Blend all ingredients, except the raisins, in a large bowl. Mix on low speed for about 1/2 minute, then increase to medium speed for about 2 minutes. Fold in raisins. Pour batter in greased and floured loaf pan: 9” x 5” x 3”. Bake about 55 minutes. Remove when wooden pick inserted in center comes out clean. The loaf will still look moist, so check carefully. Cool about 10 – 15 minutes before removing from pan.

Happy baking!