Nov 16, 2012

Blueberry Pecan Applesauce Loaf

There are a few things in my freezer that need to be used if I want to make space for the upcoming summer's ice creams and fresh fruit that will get frozen to use in the winter. Blueberries, peas, tortillas and several doughs which I don't know really what they are. But that's another story.

So today, blueberries found their way into this sweet bread, a wonderful loaf with a ver distinctive flavor, unlike any I´m used to. It has whole wheat flour, and the type I use is the very natural, healthy, brown one. And I added some freshly grated nutmeg. A combination that produces a rather nutty and unusual flavor.
The applesauce was the result of a lot of apples I brought home when I closed my shop. Interesting choice of a recipe since I don't eat applesauce, don't have a baby or toddler to feed, and had never made an applesauce bread or muffin before.

But there are more than enough ideas to use both applesauce and blueberries, that's how we come to this really good blueberry applesauce bread. It's the kind of not too sweet loaf that appeals to everyone, good as a snack, with a cup of coffee, tea or to give as a gift. 
Do you not realize it's almost that time of the year when we have to start thinking about gifts? So here's a good one to wrap and give.

from Cakes, by Maida Heatter

Makes 2 medium loaves


1 ½ cups (170g) pecans, toasted
2 cups fresh or frozen blueberries (I used them frozen, directly from the freezer)
2 cups sifted all purpose flour
1 cup sifted whole wheat flour
1 Tbs baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon mace or freshly grated nutmed
2 eggs
¼ cup vegetable oil
1 cup + 2 Tbs sugar
1 cup unsweetened applesauce (I used Smitten Kitchen´s recipe)
2 teaspoons lemon juice


Chop 2/3 cup toasted pecans and reserve. Grind ¾ cup in a food processor or a nut grinder.
Preheat oven to 350º. Butter or spray 2 medium loaf pans. Sprinkle with ground nuts coating evenly.
Remove and reserve 1 Tbs of the flour. Sift remainder white flour, whole wheat flour, baking powder, salt and spice. Reserve.
In a large bowl beat together eggs, oil and 1 cup sugar. Add applesauce and lemon juice and mix well. Add dry ingredients without beating too much.
Mix blueberries with the tablespoon of flour and add to the egg mixture. Add the 2/3 cup chopped pecans and mix. Pour this batter into the prepared pans, smoothing tops. Sprinkle with any remaining ground pecans and 2 Tbs sugar, and arrange whole pieces decoratively on top.
Bake for 45 to 55 minutes, until tester comes out clean. Cool on wire rack for 15 minutes, then unmold and let cool completely.


  1. Paula, this is stunning! I adore the shape in the long, slender pan! I have never seen one like that before - love the pan, and love the bread even more!!!

  2. Mmmm I can imagine eating the entire loaf :D

    Choc Chip Uru

  3. Paula, This is an incredibly lovely cake! I could use a piece right now with my afternoon tea! Have a great weekend!

  4. Maida Heatter is a favorite of mine. I also have her cookie cookbook with many well worn pages. Your freezer is a treasure trove of sweet delight! Blueberries! A fabulous cake!

  5. What a great combination of flavours! I wish I had a piece of this lovely cake for breakfast tomorrow...

  6. Love how you used the pecans to help determine slice width.

  7. Paula, ah, the delicious pecans again (I am reading "upside down"). And I love the addition of homemade unsweetened applesauce, makes for very moist baked goods - presentation is wonderful!

  8. Paula, this combination looks really, really delicious. I love fruit breads like this - any flavor is fine with me - but this looks a little healthier than most. You're right, a good gift.

  9. I love sweet bread so much! Your bread with applesauce and blueberries would be perfect, a perfect traveling treat too:-) Hugs, Terra

  10. How perfect that this is not too sweet and that you worked in whole wheat flour.

  11. I love the berry and applesauce combo. Your loaf looks so beautiful and so moist. would love few slices.

  12. Just found this recipe... the title says it makes "1 loaf" but the instructions indicate to prepare and pour batter into "2 medium loaf pans". Could you clarify? Is it enough batter to perhaps bake as a bundt cake?

    1. Hi Donna! I corrected it, thanks for the heads up. It makes two medium loaves. You can use a medium bundt pan. I made half the recipe for the pics here.

  13. So, I made this recipe as a Bundt cake! I baked it for 50 minutes, and it turned out beautifully!

    1. Great to know Donna! Bundts are so much prettier to make than loaves...


Your comments make my day! Thanks for taking the time to leave a note.