This recipe was published in Parade magazine (1960) and found in a large collection. Recipe is typed below along with a scanned copy.
Applesauce Bread made with a quick batter is like coffee cake. Wonderful to serve for an afternoon coffee break or a late snack. Heat the other loaf for tomorrow’s breakfast.–BETH MERRIMAN
APPLESAUCE BATTER BREAD
1/2 cup shortening
1 can (15 oz.) applesauce, divided
1/2 cup sugar
1/4 cup warm water (110°-115°)
1 tablespoon sugar
1 pkg. active dry yeast
2 eggs, beaten
3 cups sifted enriched flour
1 1/2 teaspoons salt
1 cup quick-cooking rolled oats
2 tablespoons butter or margarine
1/4 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Melt shortening; stir in 1 cup of the applesauce and 1/2 cup sugar. Combine warm water, 1 tablespoon sugar and yeast; stir until yeast dissolves. Combine beaten eggs, applesauce mixture, yeast mixture, flour and salt. Beat 2 minutes on medium speed of electric mixer, or 300 vigorous strokes by hand. Stir in rolled oats; mix well. Cover; let rise in warm place (85°) until double in bulk. Stir down batter by beating about 25 strokes. Spread batter evenly in two greased square pans, 8″ x 8″ x 2″. Mix butter and brown sugar until crumbly; add remaining applesauce and coconut; spread on each loaf evenly. Sprinkle with walnuts, cinnamon and nutmeg. Cover; let rise in warm place until double in bulk. Bake in moderate oven (375°) 40 to 45 minutes.