I needed to make something simple last night for the features departments’ monthly celebration creatively referred to as “Food Day.”
I wanted to make the pumpkin bread I wrote about the other day, but I didn’t have any pumpkin and I couldn’t get to the Conneaut grocery store, which is only open, it seems, by appointment.
So I made Applesauce Bread instead. The whole loaf was gone before lunch, and two coworkers asked me for the recipe after one bite.
A few notes: I used homemade applesauce. If you use store bought, bump up the seasonings with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/8 teaspoon cloves.
Also, I topped the batter with a mixture of 2 tablespoons melted butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans.
Here’s the fun part: When I was ready to crack the egg, it occurred to me that I didn’t have any. I’d just used the last ones for our scrambled-egg dinner.
(Yes, we had scrambled eggs and leftover mashed potatoes for dinner last night. What of it?)
With the grocery store closed. I drummed my fingers on the counter trying to figure out what I could use as a substitute for an egg.
Stumped, I sat down at the computer and Googled “substitute for eggs in baking.” That took me to an amazing web site that offered dozens of options.
I chose 2 tablespoons water and 1 tablespoon oil and 2 teaspoons baking powder.
The bread was very moist and cakey, but not in a bad way. I also just figured out that I used 1/4 cup too much applesauce, so that might explain the very moist part.
Anyway, it’s highly edible. And, apparently, forgiving.