Bread - Applesauce Nut Bread

Well, I've made it through each section (or almost each section since I skipped the canning, and diabetic sections) in the cook book.  That means it is time to go back to the very beginning.  It's a very good place to start, I understand.  Since the Appetizers section is so short, I'm skipping ahead to the Bread section.  Last time we were here I made some rather dense and dry wheat bread.

I've been intending to make this applesauce bread for a few weeks now as I made some applesauce shortly before Thanksgiving.  We were swimming in apples this fall that we picked up from the farmers' market here in St. Paul.  It's difficult to not buy lots and lots of apples in the fall in part because they're so good, but also because soon enough, we are going to be without fresh local fruit for many dark and cold months.  In my exuberance, it isn't uncommon for me to buy more apples than we need though so applesauce is in order.

Here's my recipe for applesauce:
Peel and cut up apples
Cinnamon and maybe ground cloves to taste
A little water
Put it all in a pot and cook until stuff is soft
Squish the biggest pieces.

Easy, simple, delicious

Here's what Mussleman's uses to make applesauce

You know, 'cause apples aren't sweet

What the heck, Mussleman's?  Why add corn syrup?  Wait, I think I know.  Based on your picture, you used sad Red Delicious apples.  Red Delicious apples are a lie.  They are probably the worst apples around.  Why use such crappy apples when there are so many fantastic varieties around, many of which were developed by my alma mater.

There's a reason why kids don't eat their fruits and veggies at school.  It's cause they're served terrible things like Red Delicious apples