Serious Eats: Recipes

Pearsauce or Applesauce Bread

[Photograph: Donna Currie]

The only tricky part about making this bread is that different brands of pearsauce (or applesauce) will have different amounts of liquid, so you might need to adjust the amount of flour in the recipe.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats