Applesauce Treasure Loaf

1 cup(s) Shortening; soft

1 1/2 cup(s) Brown sugar, firmly packed

4 Eggs

2 1/2 cup(s) Sifted all-purpose flour

1 teaspoon(s) Baking powder

1/2 teaspoon(s) Soda

1 1/2 teaspoon(s) Salt

2 teaspoon(s) Cinnamon

3/4 teaspoon(s) Cloves

3/4 teaspoon(s) Nutmeg

2 cup(s) Sweetened canned applesauce

1 1/2 cup(s) Quaker Oats, uncooked

— (quick or old-fashioned) 1 cup(s) Raisins

1 cup(s) Pitted dates

— cut in small pieces 1 cup(s) Candied red cherries

— cut in small pieces 1 cup(s) Chopped nutmeats

Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, cherries and nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pans.

Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of hot water in bottom of oven while loaves are baking. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread and store one day before slicing. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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