Applesauce Bread

• 170 grams (1 1/2 cups) whole-wheat pastry flour
• 70 grams (1/2 cup) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large eggs
• 90 grams (about 1/2 cup) raw brown sugar (turbinado) or packed light brown sugar
• 1/4 cup canola oil or grapeseed oil
• 1/4 cup plain low-fat yogurt or buttermilk
• 1 cup organic applesauce with no sugar added
• 1 teaspoon vanilla extract
• 50 grams (about 1/2 cup) walnuts, coarsely chopped, or 1/2 cup raisins, plumped for 5 minutes in warm water and drained

1. Preheat the oven to 350 degrees with a rack in the middle.
2. Lightly oil a loaf pan and line with parchment.
3. Oil the parchment.
4. Sift together the flours, baking soda, spices and salt.
5. In a large bowl, beat together the eggs and sugar until the mixture is thick.
6. Beat in the oil, yogurt or buttermilk, applesauce and vanilla.
7. Whisk in the flour mixture without overbeating, and fold in the walnuts or raisins.
8. Scrape into the loaf pan and bake 45 to 50 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean.
9. Let cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

flour, flour, baking soda, ground cinnamon, ground nutmeg, ground allspice, ground cloves, ground ginger, salt, eggs, brown sugar, canola oil, yogurt, organic applesauce, vanilla, walnuts

Taken from cooking.nytimes.com/recipes/12256 (may not work)