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White Lily

Cinnamon Apple Bread


20 min


1 hrs
 12 slices


Pillsbury™ Baking Spray with Flour 1 tsp. ground cinnamon
1/2 cup butter softened1/2 tsp. ground nutmeg
3/4 cup granulated sugar 1 cup applesauce
2 large eggs 1 cup shredded, unpeeled Granny Smith apple (about 1)
1 tsp. vanilla extract 1/2 cup chopped pecans or walnuts
2 1/2 cups White Lily® Enriched Bleached All Purpose Flour OAT TOPPING
1 tsp. baking powder 3 tbsps. quick rolled oats
1 tsp. baking soda 1 tbsp. firmly packed brown sugar
1 tsp. salt 1 tbsp. butter melted


  1. 1.
    HEAT oven to 350°F. Coat 9 x 5 x 3-inch loaf pan with flour no-stick cooking spray.

  2. 2.
    BEAT butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until smooth. Stir in applesauce, apples and nuts just until blended. Pour into prepared pan.

  3. 3.
    BAKE 45 minutes. Combine oats, brown sugar and butter in small bowl. Sprinkle over loaf. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack before slicing.